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Indian Journal of Horticulture
Year : 2005, Volume : 62, Issue : 1
First page : ( 71) Last page : ( 75)
Print ISSN : 0972-8538.

Changes in quality of mango-pineapple spiced beverage during storage

Deka B.C.*, Sethi Vijay, Saikia Ananta

Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012

*Corresponding author's present address: Department of Horticulture, Assam Agricultural University, Jorhat 785 013, Assam; E-mail: bcdeka@aau.ac.in

Received:  October,  2003; Revised:  December,  2004; Accepted:  February,  2005.


Mango-pineapple spiced beverages were prepared from ‘Dasheharl’ mango and ‘Kew’ pineapple. Fifteen per cent blended juices (85:15) were used for preparation of ready-to-serve (RTS) beverages having 10° Brlx, 0.2 % acidity and 0.006 % cardamom spice drops. The RTS beverages stored in white and amber coloured bottles for 6 months under 3 different storage environment viz., ambient temperature (12.5−3 6°C), cool chamber (10−29.6°C) and low temperature (4 ± 1°C) showed a gradual decrease in sensory quality, acidity, ascorbic acid and tannins. Retention of ascorbic acid was more in beverages stored in amber coloured bottles under low temperature. An increasing trend was found in total soluble solids, reducing sugars, total sugars and NEB. The hunter colour values ‘L and a’ got decreased over 6 months. The major volatile flavouring compound found in mango-pineapple spiced beverage was Terpenyl acetate that got decreased during storage.


Key words

Mango-pineapple, spiced beverage, storage conditions.


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