Vol. 6, Issue 3 (2018)
Processing and quality evaluation of bottle gourd (L. siceraria) juice
Author(s): RR Gajera, Anurag Nema, Harsh P Sharma and DC Joshi
Abstract: Bottle gourd (Langenaria siceraria) belongs to Cucurbitaceae family and locally known as Calabash, Doodhi, and Lauki in different parts of India. Fruit is rich in nutrients and is available at a cheaper rate. Bottle gourd contents 1.6% choline on a dry weight basis and is required for proper functioning of the central nervous system. Bottle gourd fruit have higher edible index which proves its importance for processing. Production of bottle gourd juice is mostly done manually in the household or at cottage level, which is less hygienic with high chances of degradation within few hours. To develop new acceptable bottle gourd juice; experiments were carried out for its juicing and to have shelf-life of few days. For this, bottle gourd were shredded to 5mm thickness and blanched in hot water at 85°C for 3 min for its juicing. 1% lemon juice, 1% ginger juice and 0.5% of rock salt were added to extracted bottle gourd juice to improve sensory quality. The juice was hot-filled in 200 ml glass bottles; crown corked and thermally processed at 85°C for 4 min and bottles were cooled and stored under ambient (30 ± 02 °C) and refrigerated (07 ± 02 °C) conditions. Quality characteristics were evaluated in line with FSSRs (2011). The total plate counts were not more than 50cfu/ml in juice up to 20 days at ambient and 35 days at refrigerated storage conditions hence juice was microbiologically safe up to this storage period.
Pages: 2727-2731 | 435 Views 138 Downloads
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How to cite this article:
RR Gajera, Anurag Nema, Harsh P Sharma, DC Joshi. Processing and quality evaluation of bottle gourd (L. siceraria) juice. Int J Chem Stud 2018;6(3):2727-2731.
