Physical and bio-chemical composition of value-added pomegranate toffee during storage

Jain, Niyati; Bahadur, Vijay; Singh, Devi; Prasad, V. M.

doi:10.5958/0974-0112.2016.00069.4

Cited by 2 publications

(1 citation statement)

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“…In ambient condition change in appearance of ASA juice might be attributed to oxidation of phenolic compounds present in juice and chemical reactions apparently follow the formation of dark pigments. Similar findings were reported earlier by Bhardwaj and Nandal (2014) and Prasad and Mali (2000) reported on Kinnow mandarin juice blends and pomegranate squash, respectively remained better at low temperature than at room temperature.…”

Section: Microbial Counts In African Star Apple Juicesupporting

confidence: 92%

African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological

Adetogo,

Fagbemi,

Oguntimehin

et al. 2024

IJNFS

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The present study was aimed at evaluating the physicochemical and antioxidant properties as well as microbiological quality of extracted juice from African star apple (Chrysophyllum albidum) stored under tropical ambient and refrigeration conditions. Juice was extracted from mashed star apple fruit cotyledons (after deseeding) and pasteurized in a water bath at 71.2 oC for 30 minutes before storage for four (4) weeks under tropical ambient (28±2 oC) and refrigeration (6±2 oC) conditions. The results showed that there was no fibre in the juice, the moisture was 78.51% and 79.13% for fresh African star apple (ASA) juice and sample stored under ambient conditions, respectively. It also showed pH of ASA juice at week 0 to be 3.52 and week 4 for both samples stored at refrigeration and ambient temperatures to be 2.85 and 2.28, respectively. There was no fecal coliform count in all the studied juice samples throughout the storage period, but total viable bacteria counts were 2.7x104 cfu/ml, 1.84x105 cfu/ml and 6.6x104 cfu/ml for fresh juice and juice stored for 4 weeks at ambient temperature and refrigeration conditions, respectively. Overall, storage conditions had insignificant impact on the antioxidant properties and free radical scavenging capacity of the fruit juice; the slight changes observed were linked to usual molecular reactions. In conclusion, storage under refrigeration conditions elongated the shelf life of the juice.

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Section: Microbial Counts In African Star Apple Juicesupporting

confidence: 92%