International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 6 (2017)
Influence of process factors on antioxidant and chemical properties of blended aonla (Emblica officinalis Gaertn.) juice and its quality retention during storage


Author(s): VS Meena, VS Yadav, V Eyarkai Nambi, PC Sharma, Kirti Jalgaonkar and RK Gupta

Abstract: A study was conducted to find out the optimum blend for aonla juice and to study the influence of processing methods on the nutritional quality during storage. Aonla juice based blends were prepared with juices of pomegranate, aloevera, kinnow, ber and ginger. Prepared blends were filled in glass bottles, pasteurized (at 85°C for 15 minutes and microwave heating) and stored in two (room and refrigerated) conditions for six months. During storage, changes in qualitative characteristics such as TSS, acidity, pH, ascorbic acid, total sugars, non-enzymatic browning and sensory attributes were examined in every 15 days. Blending proportions and pasteurization methods were found highly significant (P<0.05) over the quality parameter. Among the combinations, aonla (60%) with aloe vera (20%) and pomegranate (20%) resulted higher quality retention during storage. Non-enzymatic browning was observed less while applying KMS (500 ppm). This proportion was found very stable, yielded higher sensory score and microbiologically safe till the six month of storage.
Practical Application: Despite of its nutritional and medicinal properties, Aonla, commonly known as Indian Gooseberry (Emblica officinalis L.) is not being used regularly in food cuisine due to its stringent and bitter taste. In order to exploit the functional and nutritional benefits of aonla, this study was conducted to find out the optimum blend with other juices and to study the influence of processing methods on the nutritional retention quality during storage. This report propose a final juice proportion (aonla juice: 60%; aloe vera juice: 20% and pomegranate juice: 20%) which was found very stable, yielded higher sensory score and microbiologically safe till the six month of storage. These findings would benefit the processors to develop new aonla based beverages and create new avenues in the in the beverage markets, increase the consumers’ acceptability and adds choice of beverages in the consumer domain.


Pages: 2082-2089  |  401 Views  29 Downloads

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How to cite this article:
VS Meena, VS Yadav, V Eyarkai Nambi, PC Sharma, Kirti Jalgaonkar, RK Gupta. Influence of process factors on antioxidant and chemical properties of blended aonla (Emblica officinalis Gaertn.) juice and its quality retention during storage. Int J Chem Stud 2017;5(6):2082-2089.
International Journal of Chemical Studies