Effect of storage on physico-chemical, microbiological and sensory quality of Bottlegourd-Basil leaves juice

American Journal of Food Technology

Volumn 6, Issue 3, 2011, Pages 226-234

  Majumdar, T K ^a   Wadikar, D D ^a   Vasudish, C R ^a   Premavalli, K S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Multiple regression equations; Nutrient loss; Overall acceptability; Pasteurization; Vitamin C product optimization

Indexed keywords

CENTRAL COMPOSITE DESIGNS; MICROBIOLOGICAL SAFETY; MULTIPLE REGRESSION EQUATIONS; NUTRIENT LOSS; OCIMUM SANCTUM; OVERALL ACCEPTABILITY; PHYSICO-CHEMICALS; RESPONSE SURFACE METHODOLOGY; ROOM TEMPERATURE; SENSORY CHARACTERISTICS; SENSORY QUALITIES; SENSORY SCORES; SURFACE PLOTS; TOTAL SOLUBLE SOLIDS; VITAMIN C; VITAMIN C PRODUCT OPTIMIZATION;

CITRIC ACID; GLASS BOTTLES; NUTRIENTS; PASTEURIZATION;

OPTIMIZATION;

LAGENARIA SICERARIA; OCIMUM; OCIMUM TENUIFLORUM;

EID: 77955150413     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.226.234     Document Type: Article

References (31)

1. AOAC, 1985. Official Methods of Analysis of Association of Official Analysis Chemist. 13th Edn., Association of Official Analytical Chemists, Washington, DC, USA.
2. APHA., 2001. Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington, DC.
3. Aggarwal, P., B. Singh and J.S. Sidhu, 1995. Studies on the physico-chemical and processing characterstics of some newly evolved cultivars for making juice and concentrate. Indian Food Pack., 49: 45-53.
4. Ayranci, G. and A. Tuetuencueler, 1993. Preparation and storage stability of juices from different carrot species. Nahrung, 37: 433-439.
5. Beerh, O.P., S.G. Kulkarni, S.K. Berry, C.L. Karla, R.C. Sehgal and S. Kour, 1989. Suitability of some mango varieties available in Punjab for ready to serv beverage. Beverage Food World, 16: 20-30.
6. Bong, Y.O. and H. Bock, 1998. Changes in physico-chemical components of stwed pumpkin juice with ingredients during storage. J. Korean Soci. Food Sci. Nutri., 27: 1027-1033.
7. Bozin, B., N. Mimica-Dukic, N. Simin and G. Anackov, 2006. Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of entire oils. J. Agric. Food Chem., 54: 1822-1828.
8. Chen, B.H., J.R., Chuang, J.H. Lin and C.P. Chin, 1993. Quantification of provitamin A compounds in Chinese vegetables by high performance liquid chromatography. J. Food Protect., 56: 51-54.
9. Chen, H.E., H.Y. Peng and B.H. Chen, 1996. Stability of carotenoids and vitamin A during storage of carrot juice. Food Chem., 57: 497-503.
10. Cortes, C, M.J. Esteve, A. Frigola and F. Torregrosa, 2005. Changes in carotenoids including geometrical isomers and ascorbic acid content in orange-carrot juice during frozen storage. Europ. Food Res. Technol., 221: 125-131.
11. Dhaliwal, M. and C.K. Hira, 2001. Effect of storage on physico-chemical and nutritional characterstics of Carrot-beetroot and Carrot-blackcarrot juices. J. Food Sci. Technol., 38: 343-347.
12. Dhaliwal, M. and C.K. Hira, 2004. Effect of storage on physico-chemical and nutritional characterstics of Carrot Spinach and Carrot-Pineapple juices. J. Food Sci. Technol., 41: 613-617.
13. Ewaidah, E.H., 1992. Studies on commercially canned juices produced locally in Saudi Arabia. III. Physicochemical, organoleptic and microbiological assessment. Food Chem., 44: 103-111.
14. Gill, B.S., N.S. Sodhi, S. Narpinder, S. Maninder and S. Davinder, 2004. Effects of obrix, sodium alginate and drying temperature on color, texture and sensory properties of Dushehari mango leather. J. Food Sci. Technol., 41: 373-378.
15. Hsin, Y.W. and W.J. Swi-Bea, 1996. PH adjustment and high temperature sterilization of spinach juice. Food Sci. Taiwan, 23: 662-670.
16. Ismail, Y.S., M.H. Rustom, Lopez-levia andB.M. Nair, 1991. Optimization of extraction of peanut proteins with water by response surface methodology. J. Food Sci., 56: 1660-1663.
17. Krishnaveni, A., G. Manimegalai and R. Saravanakumar, 2001. Storage stability of jack fruit (Artocarpus heterophyllus) RTS beverage. J. Food Sci. Technol., 38: 601-602.
18. Lopez, P., C. Sanchez, R. Batlle and R. Nerin, 2005. Solid- and vapor-phase antimicrobial activities of six essential oils: Susceptibility of selected foodborne bacterial and fungi strains. J. Agric. Food Chem., 53: 6939-6946.
19. Majumdar, T.K., C.R. Vasudish, K.S. Premavalli and A.S. Bawa, 2009. Development and storage stability of cucumber-litchi-lemon juice. J. Food Sci. Technol., 46: 269-270.
20. Oxenham, S.K., K.P. Svoboda and D.R. Walters, 2005. Antifungal activity of the essential oil of basil (Ocimum basilicum). J. Phytopathol., 153: 174-180.
21. Prajapati, N.D., S.S. Purohit, A.K. Sharma and T. Kumar, 2003. A Handbook of Medicinal Plants, Section-II. 1st Edn., Agrobios (India), Jodhpur, India, ISBN: 81-7754-134-X, pp: 367.
22. Raghavan, C.V., B.R. Srichandan, C. Nagin and P.N. Rao, 1996. Response surface analysis of power consumption of dough sheeting as a function of gap, reduction ratio, water, salt and fat. J. Food Sci. Technol., 33: 313-321.
23. Ranganna, S., 2000. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. 2nd Edn., Tata McGraw-Hill Publishing Company Ltd., New Delhi, ISBN: 0074518518, pp:1152.
24. Rathi, P., V.K. Goswami, V. Sahai and R. Gupta, 2002. Statistical medium optimization and production of a hyperthermostable lipase from Burkholderia cepacia in a bioreactor. J. Applied Microbiol., 93: 930-936.
25. SAS, 1990. Statistical Analysis System. Version 6.0, SAS Institute Inc., NC, USA.
26. Shen Q.S., B.Q. Huang and C.L. Xia, 1994. Manufacture of green vegetable juice. Food Sci. China, 1: 19-21.
27. Stat-Ease, 2006. Statistical Software for Windows Design-Expert Version 6.0, Stat-Ease, Inc., Minneapolis, USA.
28. Su-Yeun, K., Y. Young-Bean and C. Eon-Ho, 2000. Change in quality of mixed juice of fruits and vegetables by aseptic treatment and packing with nitrogen gas during storage. Korean J. Food Sci. Technol., 32: 1271-1277.
29. Tiwari, R.B., 2000. Studies on blending of guava and papaya pulp for RTS beverage. Indian Food Pack., 54: 68-72.
30. Wadikar, D.D., T.K. Majumdar, C. Nanjappa, K.S. Premavalli and A.S. Bawa, 2008. Development of shelf stable pepper based appetizers by Response Surface Methodology (RSM). LWT-Food Sci. Technol., 41: 1400-1411.
31. Yamawaki, K., N. Morita, K. murakamik and T. Murata, 1993. Content of ascorbic acid and ascorbate oxidase activity in fresh herbs. J. Japanese Soci. Food Sci. Technol., 40: 636-640.