Effect of Preservative during Storage on Mixture of Bottle Gourd, Carrot and Lemon Juice
[1]
Riddhi Shah, Smt Kamlaben P Patel College of Home Science, Anand-388001, S. P. University.
[2]
Bijal Amin, Smt Kamlaben P Patel College of Home Science, Anand-388001, S. P. University.
Bottle gourd (Lagenaria siceraria) and Carrot(Daucus carota)) and lemone (Citrus aurantifolia ) juice was formulated with presevative as a sodium benzoate and stored at room temperature (280C) for 0 day to 60 days. Different 12 combination was used for the optimized of product. The physico-chemical,microbial & sensory evalution of the bottle ground ,carrot & lemon juice was evaluated at 15 days internal during storage period. There were significant different observed in pH,Total acidity ,Moisture, Total soluble solid (Brix0),Total sugar, Total carotinoids ,Bcarotene , Ascrobic acid, Microbial& Sensory scores of juice during storage. Total carotinoids, B carotene & Ascrobic acid were loss during storage these studied show the juice was acceptable for 60 days and was microbial safe.
Bottle Gourd-Carrot - Lemon Juice, Preservative, Storage Stability, Physico-Chemical Analysis, Microbial Analysis, Sensory Evalution
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