A Study on Quality Changes in Stored Bottle Gourd (Lagenaria siceraria) Juice

Authors

  • Kiran Lata
  • Arvind Jaiswal
  • Aradhita Ray

DOI:

https://doi.org/10.37591/rrjofst.v4i1.484

Abstract

The present study was designed to evaluate physico-chemical changes in bottle gourd juice during storage. The fresh bottle gourds were procured from the agriculture farm of Haryana Agriculture University, Hisar, India. The bottle gourd juice was extracted and treated with citric acid and potassium metabisulphite. Extracted juice was filled in glass bottles and stored under refrigerated (4–7 °C) and room temperature (27 ± 2 °C) conditions for 15 days. Total sugar, reducing sugar, non-reducing sugar and tannin content of juice were analyzed during storage. Viscosity of the stored juice samples was also observed at an interval of 5 days. Bottle gourd juice stored under room temperature initiated spoilage (5 days) much before the refrigerated temperature (10 days). The color of juice gradually changed with rise in tannin content during storage period. The other changes in terms of viscosity were not found significant, whereas the total sugar, reducing sugar and non-reducing sugar decreased significantly during storage.

Keywords: Bottle gourd, juice, sugar content, non-enzymatic browning, physico-chemical characteristic, refrigerated storage

Cite this Article: Kiran Lata, Arvind Jaiswal, Aradhita Ray, A Study on Quality Changes in Stored Bottle Gourd (Lagenaria siceraria) juice, Research & Reviews: Journal of Food Science and Technology. 2015; 4(1): 21–27p. 

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Published

2018-04-21

Issue

Vol. 4 No. 1 (2015)

Section

Research Article

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