Development and quality evaluation of bottle gourd, Lagenaria siceraria (Mol.) Standl. based blend juice
Bottle gourd [Lagenaria siceraria (Mol.) Standl.] based blend juice was formulated using Aonla (Emblica officinalis Gaertn.), Lemon [Citrus limon (L.) Burm.f.] and Ginger (Zingiber officinale Rosc.) juices. Response surface methodology and central composite design with 30 experimental combinations was used for optimization of the blend based on numerical technique. Optimized blend juice was hot filled at 85 oC in glass bottles, crown corked and were thermally processed in hot water at 85 oC for 5 min to meet required food safety and standards regulations, 2011. The sensory, physicochemical and microbiological quality of thermally processed blend juice was evaluated during storage for 180 days under ambient conditions (30±2 °C). No significant difference (P>0.05) was found in pH, total soluble solids, total acidity and most sensory attributes of the product during initial 30 days of storage. However, significant difference (P<0.05) was observed in ascorbic acid content, sugars and microbiological counts during further storage. The total loss of ascorbic acid was about 47.68 % and product was microbiologically safe and acceptable during 180 days storage
Blanching; Blend juice; Bottle gourd; Formulation; Storage quality; Thermal processing
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