Vol. 6, Issue 1 (2018)
Physico-chemical characteristics of noni fruit juice blended squashes during storage
Author(s): S Thirukkumar, P Vennila and S Kanchana
Abstract: Noni fruit (Morinda Citrifolia Linn.), which have highest value of the medicinal purpose but it has strong pungent flavour, acrid taste and turbid nature. Based on these characteristic nature, the present study was aimed to develop noni fruit juice blended squash with sensory acceptability and shelf stability. The extracted noni juice was utilized for the preparation fruit juice blended squashes with 0 to 25 percent of amla, sathukudi and grape juice distinctly and the best combination was found. The standardized noni fruit juice blended with amla squash (80:20) was prepared, packed in PET bottles and stored at room and refrigerated condition. The stored squashes were analyzed to find out the changes in physico-chemical characteristics during storage of six months. Results showed that an increasing trend in acidity, reducing sugar and non-enzymatic browning whereas a decreasing trend in pH, total sugar, ascorbic acid, tannin, total antioxidant activity and colour values, which were predominantly low in refrigeration condition during storage. Squashes retained maximum level of ascorbic acid total antioxidant activity in room and refrigerated conditions at the end of storage.
Pages: 449-455 | 919 Views 99 Downloads
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How to cite this article:
S Thirukkumar, P Vennila, S Kanchana. Physico-chemical characteristics of noni fruit juice blended squashes during storage. Int J Chem Stud 2018;6(1):449-455.
