Preparation and Storability of Ready to Serve Beverage from Karonda
INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY 1560–8530/2004/06–1–58–60 http://www.ijab.org
Studies on Stability of Strawberry Drink Stored at Different Temperatures
M. ANJUM MURTAZA†, NUZHAT HUMA, JUNAID JAVAID, M. ASIM SHABBIR, G. MUEEN UD DIN AND SHAHID MAHMOOD
Institute of Food Science and Technology, University of Agriculture, Faisalabad–38040, Pakistan †Corresponding author’s E-mail: nuzhatft@hotmail.com, nuzhathuma@hotmail.com
ABSTRACT
Strawberry drink was stored at room temperature (250C), refrigeration temperature (4-60C) and high temperature (40-450C). The treatments were analyzed for physico-chemical and sensory quality fortnightly for three months. Significant results were obtained for acidity, 0Brix, Reducing sugars and ascorbic acid with regards to the treatments as well as storage. The pH was non significantly affected by treatments; however, storage had significant effect on it. The acidity, 0Brix and reducing sugars increased while pH and ascorbic acid decreased during storage. The acidity and pH changed gradually in all treatments while 0 Brix, reducing sugars and ascorbic acid changed differently and maximum variations were observed in the treatment stored at 40-450C. The storage temperatures and period also significantly affected all the sensory characteristics. On organoleptic evaluation, the treatment stored at refrigeration temperature remained most acceptable and no significant change occurred in it during the storage period. It was found that strawberry drink can successfully be stored at refrigeration temperature on commercial scale manufacturing due to significant stability in colour, flavour and taste. Key Words: Strawberry; Fruit drink; Storage Temperature; Stability
INTRODUCTION
The extreme hot summer weather of Pakistan is mainly responsible for the demand of fruit drinks. There has been a spectacular growth in the consumption of fruit drinks. Fruit juices are now a regular part of the diet of many people. The huge
Studies on Stability of Strawberry Drink Stored at Different Temperatures
M. ANJUM MURTAZA†, NUZHAT HUMA, JUNAID JAVAID, M. ASIM SHABBIR, G. MUEEN UD DIN AND SHAHID MAHMOOD
Institute of Food Science and Technology, University of Agriculture, Faisalabad–38040, Pakistan †Corresponding author’s E-mail: nuzhatft@hotmail.com, nuzhathuma@hotmail.com
ABSTRACT
Strawberry drink was stored at room temperature (250C), refrigeration temperature (4-60C) and high temperature (40-450C). The treatments were analyzed for physico-chemical and sensory quality fortnightly for three months. Significant results were obtained for acidity, 0Brix, Reducing sugars and ascorbic acid with regards to the treatments as well as storage. The pH was non significantly affected by treatments; however, storage had significant effect on it. The acidity, 0Brix and reducing sugars increased while pH and ascorbic acid decreased during storage. The acidity and pH changed gradually in all treatments while 0 Brix, reducing sugars and ascorbic acid changed differently and maximum variations were observed in the treatment stored at 40-450C. The storage temperatures and period also significantly affected all the sensory characteristics. On organoleptic evaluation, the treatment stored at refrigeration temperature remained most acceptable and no significant change occurred in it during the storage period. It was found that strawberry drink can successfully be stored at refrigeration temperature on commercial scale manufacturing due to significant stability in colour, flavour and taste. Key Words: Strawberry; Fruit drink; Storage Temperature; Stability
INTRODUCTION
The extreme hot summer weather of Pakistan is mainly responsible for the demand of fruit drinks. There has been a spectacular growth in the consumption of fruit drinks. Fruit juices are now a regular part of the diet of many people. The huge
References: Anonymous, 1999. Food & Agric Organization of the United Nations, FAO Year Book, Vol. 53, Rome, Italy AOAC, 1990. Official Methods of Analysis. The Association of Official Analytical Chemists, 15th ed. Arlington, USA Bhatti, M.S., 1975. Studies on some ripening changes in mangoes during storage. M.Sc. Thesis, Deptt. Food Technol. Univ. Agri., Faisalabad, Pakistan Considine, M., 1982. Food and Food Products Encyclopedia. Van Nostrad Inc. New York. USA Daepp, H.U., 1973. State of technology of fruit juice concentrates. Report, Int. Fed. of Fruit Juice Products, Scientific Tech. Commission No. 13: 43–56. USA Elwarraki, A.G., N.R. Abdel–Rehman, M.A. Abdallah and T.A. Abdel– Fattah, 1976. Physical and chemical properties of locally canned orange juice. Annals of Agric. Sci., Moshtohor 6: 195–209 (Food Sci. Technol. Abst. 11: 606, 1979) Gonzalez, E.R and S. Leeson, 2000 An investigation on the preservation of kunun–zaki, an African fermented cereal based food drink. Acta Alimentaria. 29: 385–92 Johnson, A.H. and M.S. Peterson, 1974. Encyclopedia of Food Technology. The AVI. Co. Inc. Westport. Connecticut, USA Larmond, E., 1977. Laboratory Methods for Sensory Evaluation of Foods. Canada Department of Agriculture, Pub. No. 1637 Lodhi, A., 1989. Effect of different gelling agents in the preparation of watermelon jam. M.Sc. Thesis, Deptt. Food Technol. Univ. Agri., Faisalabad, Pakistan Otta, K., 1984. Minimum shelf life of fruit juices. Flussinges abst., 51: 570, 574–590 Perez, A.G. and C. Sanz, 2001. Effect of high oxygen and high carbon– dioxide atmospheres on strawberry flavour and other quality traits. J. Agric. Food Chem., 49: 2921–30 Shimoda, M. and Y. Osajima, 1981 Studies on off–flavour formed during storage of Satsuma mandarin juice. J. Agric. Chem. Soc. Of Japan 55: 319–24 (Food Sci. Technol. Abst.,14: 1194, 1982) Steel, R., J.H. Torrie and D. Dickey, 1996. Principles and Procedures of Statistics: A Biometrical Approach, 3rd ed. McGraw Hill Book Co. Inc., New York Ullah, I., 1990. Development, characterization and evaluation of watermelon, mango, pear and lime–juice blend. M.Sc. Thesis, Deptt. Food Technol. Univ. Agri., Faisalabad, Pakistan Zaheer, H., 1986. To study the acceptability of mixed fruit jam (Apple & Muskmelon) M.Sc. Thesis, Deptt. Food Technol., Univ. Agri. Faisalabad, Pakistan (Received 16 October 2003; Accepted 11 November 2003) 60