Preservation of spiced radish juice using hurdle technology

Suri S., . and Kumar V., . and Kaur G., . and Sangma C., . and Kaur J., . Preservation of spiced radish juice using hurdle technology. pp. 1095-1102. ISSN 2231-7546

Consumers acceptance towards white radish (Raphanus sativus) juice is very low due to its pungent flavour which can be overcome by blending suitable juice (sugarcane juice) with flavouring component (mint and coriander extract). But this blending would act as an obstacle in the way of preservation due to the nature of radish and sugarcane juice as they are highly prone to microbial attack. An attempt has therefore been made to preserve the blended radish juice with hurdle technology using different hurdles like pasteurisation temperatures (70C and 80C) at different durations (10 and 20 min) followed by the addition of potassium metabisulphite (KMS) (200 300 and 400 ppm) respectively. All the samples were packed in glass bottles and stored in refrigerated condition for three months. With the increase in pasteurisation temperature there was a significant decrease in total protein total phenols ascorbic acid antioxidant activity total plate count (TPC) yeast and mould count (YMC) and overall acceptability whereas a significant increase in TSS (total soluble solids) and reducing sugars occurred. Similarly an increase in pasteurisation duration resulted in a significant increase in TSS and reducing sugar and a significant decrease in total protein total phenol ascorbic acid antioxidant activity TPC YMC and overall acceptability. The addition of potassium metabisulphite following pasteurisation significantly affected total protein total phenol antioxidant activity and ascorbic acid in a positive manner whereas TSS titratable acidity reducing sugar total sugar TPC YMC and overall acceptability in a negative manner. With enhancement of the storage period almost all the parameters significantly decreased except TSS titratable acidity reducing sugar total sugar TPC and YMC. It was thus concluded that blended radish juice could be preserved for three months using hurdle technology (pasteurised at 70C for 10 min followed by addition of 200 ppm KMS).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/39%20-...

Abstract

Consumers acceptance towards white radish (Raphanus sativus) juice is very low due to its pungent flavour which can be overcome by blending suitable juice (sugarcane juice) with flavouring component (mint and coriander extract). But this blending would act as an obstacle in the way of preservation due to the nature of radish and sugarcane juice as they are highly prone to microbial attack. An attempt has therefore been made to preserve the blended radish juice with hurdle technology using different hurdles like pasteurisation temperatures (70C and 80C) at different durations (10 and 20 min) followed by the addition of potassium metabisulphite (KMS) (200 300 and 400 ppm) respectively. All the samples were packed in glass bottles and stored in refrigerated condition for three months. With the increase in pasteurisation temperature there was a significant decrease in total protein total phenols ascorbic acid antioxidant activity total plate count (TPC) yeast and mould count (YMC) and overall acceptability whereas a significant increase in TSS (total soluble solids) and reducing sugars occurred. Similarly an increase in pasteurisation duration resulted in a significant increase in TSS and reducing sugar and a significant decrease in total protein total phenol ascorbic acid antioxidant activity TPC YMC and overall acceptability. The addition of potassium metabisulphite following pasteurisation significantly affected total protein total phenol antioxidant activity and ascorbic acid in a positive manner whereas TSS titratable acidity reducing sugar total sugar TPC YMC and overall acceptability in a negative manner. With enhancement of the storage period almost all the parameters significantly decreased except TSS titratable acidity reducing sugar total sugar TPC and YMC. It was thus concluded that blended radish juice could be preserved for three months using hurdle technology (pasteurised at 70C for 10 min followed by addition of 200 ppm KMS).

[error in script]

Item Type:	Article
AGROVOC Term:	Raphanus sativus
AGROVOC Term:	Radishes
AGROVOC Term:	Fruit juices
AGROVOC Term:	Blending
AGROVOC Term:	Sugarcane juice
AGROVOC Term:	Flavouring
AGROVOC Term:	Mint
AGROVOC Term:	Coriander
AGROVOC Term:	Extracts
AGROVOC Term:	Preservation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8278

Actions (login required)

View Item