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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 1138-1147
DOI: https://doi.org/10.20546/ijcmas.2018.710.126


Effect of Storage on Physico-Chemical and Sensory Qualities of Commercial Fruit Beverages
Sujata Sethy1*, Kusum Sharma2, Asha Dagar2 and Renu Mogra2
1National Rice Research Institute, Bidyadharpur, Cuttack-753006, Odisha, India
2College of Community and Applied Sciences, MPUAT, Udaipur, Rajasthan, India
*Corresponding author
Abstract:

The study was performed to evaluate the effect of storage period on physico-chemical and sensory qualities of commercial fruit beverages. For the study three most popular brands and three least popular brands of fruit beverages i.e. squash and syrup were selected on the basis of market survey and collected within three months of manufacturing date and stored for nine months at room temperature. The samples were subjected to biochemical analysis for acidity, Total Soluble Solid (TSS), total sugar, reducing sugar, β-carotene, vitamin C, pectin, sodium, potassium and sensory qualities (appearance, colour, flavor and taste) initially and bimonthly interval upto the expiry date. Duration of storage had no effect on the mineral (sodium and potassium) content of the beverages. All the beverages for TSS content satisfied the standards suggested by FPO both for squashes (not less than 400 brix) and syrup (not less than 650 brix). Acidity, total sugar, reducing sugar increased with the advancement of storage time while vitamin C, β-carotene and pectin content of the beverages decreased significantly during storage. Sensory qualities were measured with the help of nine point hedonic scale by panel of ten judges and found that all the beverages were ranged between good and very good initially. A reduction in sensory scores of all the beverages was observed with the advancement of storage period.


Keywords: Storage, Fruit beverages, Biochemical analysis, Beta-carotene, Sensory qualities
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How to cite this article:

Sujata Sethy, Kusum Sharma, Asha Dagar and Renu Mogra. 2018. Effect of Storage on Physico-Chemical and Sensory Qualities of Commercial Fruit Beverages.Int.J.Curr.Microbiol.App.Sci. 7(10): 1138-1147. doi: https://doi.org/10.20546/ijcmas.2018.710.126