EFFECT OF BLENDING ON BIOCHEMICAL, FUNCTIONAL AND SENSORY QUALITYOF APPLE-JAMUN JUICE BLEND.
- Amity International Centre for Post Harvest Technology and Cold Chain Management, Amity University Uttar Pradesh, Noida.
- Department of Food Science and Technology, College of Horticulture, (Dr. Y S Parmer University of Horticulture & Forestry, Nauni, Solan), Neri, Hamirpur (HP).
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Antioxidant rich natural juice blends of apple fruit were formulated owing to its high functional value due to the presence of bioactive compounds. Suitability of the juice blends prepared by blending of Apple and Jamun juice was evaluated. Blending of Apple and Jamun juice in 90: 10 proportions gave highest antioxidant activity and sensory acceptability. The blends were filled in pre-sterilized glass bottles, processed and stored up to 6 months at 25±5oC and 4±2oC temperatures. Quality evaluation of juice blends showed significant changes in ascorbic acid, total phenolics, anthocyanins and antioxidant activity upon ambient storage. The results indicated that Apple-Jamunnatural juice blends rich in bioactive compounds having high antioxidant potential can replace the synthetic beverages besides, shall also make available a variety of natural fruit and vegetable juice choices at reasonable expenses to the domestic consumers and export purpose.
[Vigya Mishra and K D Sharma. (2016); EFFECT OF BLENDING ON BIOCHEMICAL, FUNCTIONAL AND SENSORY QUALITYOF APPLE-JAMUN JUICE BLEND. Int. J. of Adv. Res. 4 (Dec). 1210-1217] (ISSN 2320-5407). www.journalijar.com
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