Effect of different light conditions and coloured glass bottles on the retention of quality characteristics of pomegranate syrup during storage at room temperature
2001
Ayub, M. | Khan, M.B. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology)
Pomegranate syrup was prepared adjusting the TSS 68% and acidity 1.23%. Three light condition i.e. flourescent, incandescent and ordinary day light and three coloured glass bottles i.e. amber, green and clear were used to study their effect on the retention of quality characteristics of pomegranate syrup during 120 days storage period. Ascorbic acid was significantly decreased from 7.28 mg/100 ml to 3.59 mg/100 ml. Maximum ascorbic acid was retained under ordinary day light (5.73 mg/100 ml) followed by flourescent (5.21 mg/100 ml) and minimum under incandescent light (5.02 mg/100 ml). Amber glass bottle retained maximum ascorbic acid (6.02 mg/100 ml) followed by green (5.41 mg/ml and minimum in clear (4.45 mg/100 ml). Acidity was increased from 1.23% to 1.76% during storage period. Significant effect of lights and bottles were noticed on organoleptic evaluation. Maximum mean score for flavour and colour were recorded under ordinary daylight (5.70, 5.69) followed by flourescent (5.35, 5.44) and minimum under incandescent light (5.23, 5.10). Highest flavour and colour scores were observed for amber glass bottle (5.58, 5.68) followed by green (5.54, 5.60) while minimum for clear (5.16, 4.94) during storage period.
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