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Development and storage stability of aseptically processed ashgourdmint leaves juice
Majumdar, T. K1, Wadikar, D. D2, Bawa, A. S3.
Ashgourd-Mint leaves juice was formulated using Response Surface Methodology (RSM) and the
storage stability of the juice was investigated. The juice was aseptically processed, sterilized at 95°C for 30 second and packed in 6 layer laminated packet under sterilized environment. The physicochemical, microbiological and sensory characteristics of the juice was evaluated during 8 months storage at room temperature (28oC + 2oC).The changes in pH, total soluble solids, total acidity (as citric acid) and sensory score of the juice were not remarkable during storage. Loss of vitamin C and β-carotene in the juice samples were 70.2% and 59.1% respectively after 8 months of storage. The result indicated that the juice was acceptable upto 8 months of storage under ambient temperature (280C + 2oC).
Affiliation:
- Defence Food Research Laboratory, India
- Defence Food Research Laboratory, India
- Defence Food Research Laboratory, India
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Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
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8 |
Immediacy Index
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0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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