Title of article :
Physico-chemical Changes of Lime-aonla Spiced Beverage During Storage
Author/Authors :
DEKA، BIDYUT C. نويسنده , , SETHI، VIJAY نويسنده , , SUNEJA، POONAM نويسنده , , SRIVASTAVA، V. K. نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
-328
From page :
329
To page :
0
Abstract :
Lime-aonla (Emblica offcinalis) spiced beverages were prepared from ʹDesiʹ variety of aonla and ʹKagziʹ lime; 6% blended juices (95:05) were used for preparation of ready-to-serve (RTS) beverages having 10° Brix, 0.3% acidity and different aqueous spice extracts. The RTS beverages stored in white and amber coloured bottles for 6 months at ambient temperature (12.5-36°C), cool chamber (10-29.6°C) and low temperature (4 (plus-minus) 1°C) showed a gradual decrease in sensory quality, acidity, ascorbic acid and tannin contents. Retention of ascorbic acid was more in beverages stored in amber coloured bottles under low temperature. An increasing trend was found in total soluble solids, reducing sugars, total sugars and non-enzymatic browning (NEB). The Hunter colour values Lʹ and aʹ got decreased over 6 months. The major volatile flavouring compound in lime-aonla spiced beverage was zingiberene which decreased during storage.
Keywords :
Lime , Aonla , RTS beverages , Spiced RTS beverage , Volatile flavouring compounds , Emblica officinalis , Physico-chemical properties , Storage
Journal title :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year :
2004
Journal title :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number :
119637
Link To Document :
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