Vol. 7, Issue 5 (2019)
Effect of chemical preservatives on physico-chemical changes of beverages from lime and ginger juice: A review
Author(s): Ravishankar Lanjhiyana, Pravin Kumar Sharma and HG Sharma
Abstract: Over the past decades, considerable attention has been given to reliable methods of processing fruits into valuable beverages such as juice, jam purée, wine and other fruit drinks, as a result of increase in fruit crop farming and varieties of fruits in many tropical countries coupled with the risk of post-harvest wastage. Moreover, farmers are not able to determine the proper time of fruit maturity. In the global market the attractiveness of lime is owing to its stunning colour, striking fragrance, pleasing flavour, good taste and healthy nutritional properties. When we considered the losses of mango fruit after harvesting especially considering the developing countries, then the post harvest losses of mango are extremely conspicuous. Lime and ginger juices are not so pleasant to taste but by addition of appropriate amount of sugar and acid, improves the taste of its beverages which may be consumer acceptable and obviously preferred due to its higher nutritional and health supportive values. Juices from different sources are frequently blended to adjust the sugar to acid ratio of the juice. Different fruit variety or different fruit juices can be blended to get the desired taste, flavour and appearance of the drink.
Pages: 4397-4399 | 196 Views 60 Downloads
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How to cite this article:
Ravishankar Lanjhiyana, Pravin Kumar Sharma, HG Sharma. Effect of chemical preservatives on physico-chemical changes of beverages from lime and ginger juice: A review. Int J Chem Stud 2019;7(5):4397-4399.
