Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition

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 and kinnow juice: Pomegranate juice: Ginger juice in 90: 10: 0, 87: 10: 3 ration) for improving flavour, palatability, nutritive and medicinal value. The juice blends were preserved by pasteurization (75°C for 15 min) and by addition potassium meta-bi-sulphite (750 ppm). These blends were stored in 200 ml colourless glass bottles at room temperature (28 ± 4°C) for six months and tested at two months interval for physico-chemical, sensory evaluation and microbial population. It was observed that the kinnow juice blend with pomegranate and ginger juice in ratio of 87:10:3 was most effective juice blend for minimum changes in TSS (12.00 to 14.13 °Brix), acidity (0.720 to 0.510%), ascorbic acid (18.38 to 12.90 mg/100 ml juice), and limonin (0.103 to 0.250). Sensory evaluation score was also higher in the same treatment due to better consistency and flavour up to end of storage. The juice blend ratio of kinnow juice:Aonla juice: Ginger juice (92:5:3) was best in view of non-enzymatic browning (0.081 to 0.104) and minimum population of bacteria (4.0 × 103), mould (1.5 ×103) and yeast (2.1 × 103) at end of storage (six months). It contained fair amount of vitamin ‘C’ (38.95 mg/100 ml juice) at six month of storage. It was also observed that the addition of ginger juice in blends improves the quality and reduces microbial growth. Further, the juice was found acceptable after six months of storage at room temperature. Key words: Nutritive value, juice blends, physico-chemical, microbial population, organoleptic taste.