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  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
Journal : HortFlora Research Spectrum
Volume : Volume 7, Issue 2: June 2018
Page (s) : 152-154
Date of Publication
Print :
09-Jul-2018
Article Type : Full Length Original Article
Online : 09-Jul-2018
Title:
Impact Assessment of Factors Affecting Sensory Quality of Kinnow Mandarin
Author(s):
Smita Bhatnagar* , R. L. Bhardwaj and Subarto Mukherjee
*Corresponding Author's E-mail :
smitabhatnagar7777@gmail.com

Abstract

Different fruit juice blends were prepared as (Kinnow juice: Aonla juice: Ginger juice in 100: 0: 0, 95: 5: 0, 92: 5: 3 ratio for improving flavour, palatability, nutritive and medicinal value. The juice blends were reserved by pasteurization (75°C or 85°C for 15 minutes) and by addition of potassium meta-bi-sulphite (500 or 750 ppm). These blends were stored in 200 ml colourless glass bottles at refrigerated condition (4 ± 1°C) for six months and tested at three months interval for sensory evaluation. The results revealed that non-enzymatic browning, flavour, colour, bitterness and affected significantly up to sixth month of storage. The individual effect of juice blending ratio, processing temperature and potassium meta-bi-sulphite treatment was found to be significant in prolonging storage duration and maintaining the acceptable quality of juice blends. The juice blend by 92:5:3, processed at 75°C for 15 min with 750 ppm KMS was the most effective treatment for sensory quality of the juice blend but minimum microbial population was recorded with juice processed at 85°C temperature with same treatment combination in both year of experimentation.
 

Cite this article as:
Bhatnagar S., Bhardwaj R.L. and Mukherjee S. (2018). Impact assessment of factors affecting sensory quality of Kinnow mandarion. HortFlora Res. Spectrum, 7(2) : 152-154
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