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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 538-548
DOI: https://doi.org/10.20546/ijcmas.2018.702.068


Studies on Development and Storage Quality Evaluation of Syrup Prepared from Wild Pomegranate (Punica granatum L.) Fruits
N.S. Thakur, G.S. Dhaygude, Hamid*, Pradeep Kumar and Abhimanyu Thakur
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230, India
*Corresponding author
Abstract:

Wild pomegranate is not a cultivated fruit but found in wild form in certain pockets of six districts of Himachal Pradesh viz., Shimla, Sirmour, Solan, Mandi, Kullu and Chamba. The present studies were conducted to develop syrup from wild pomegranate and its quality evaluation during storage. Different combinations of juice (25, 30, 35 and 40 %) and TSS (65 and 70 oB) were tried to standardize proper combination for the development of syrup. Out of 8 different treatment combinations of juice and TSS tried, syrup with 40 per cent juice, 70 oB TSS and 1.80 per cent acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The standardized recipe (T8) of syrup contains higher ascorbic acid content (7.05 ± 0.03 mg/100 ml), anthocyanins (8.19 ± 0.06 mg/100 ml) and higher total phenols (45.82 ± 0.58 mg/100 ml). The syrup prepared by following the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature (4-7 oC) conditions. It could safely be stored for a period of six months under both the ambient and refrigerated storage conditions without much changes in various quality characteristics. However quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.


Keywords: Wild pomegranate, Syrup, Storage, Anthocyanins, Phenols, Packaging material
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How to cite this article:

Thakur, N.S., G.S. Dhaygude, Hamid, Pradeep Kumar and Abhimanyu Thakur. 2018. Studies on Development and Storage Quality Evaluation of Syrup Prepared from Wild Pomegranate (Punica granatum L.) Fruits.Int.J.Curr.Microbiol.App.Sci. 7(2): 538-548. doi: https://doi.org/10.20546/ijcmas.2018.702.068