Development and storage stability of aseptically processed ashgourd-mint leaves juice

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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 (28°C ± 2°C).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 ± 2°C).

T.K. Majumdar
D.D. Wadikar
A.S. Bawa
International Food Research Journal