Effect of storage on physico-chemical, microbiological and sensory quality of bottlegourd-basil leaves juice.

摘要

Formulation of a juice prepared from bottlegourd (Lagenaria siceraria) and basil (Ocimum sanctum) leaves was optimized using response surface methodology. 15 experimental combinations were tested via a central composite design. The surface plots were used to represent the effects of variations in ingredient levels. Physicochemical, microbiological safety characteristics and sensory properties of the juice blends were evaluated during 6 months of storage in glass bottles at room temp. (28 +or- 2 degrees C). There were no remarkable changes in pH, TSS, total acidity (as citric acid) and sensory scores of the juice during storage. Losses of vitamin C and beta-carotene were 74 and 57%, respectively, after 6 months of storage. Results revealed that the blended juice was acceptable for 6 months and was microbiologically safe.