Volume : IV, Issue : II, February - 2014

Storage Studies on Bottle Gourd Juice Preserved with Different Chemical Additives

Gurpreet Kaur, Poonam Aggarwal

Abstract :

Bottle gourd (Lagenaria siceraria) also known as bottle squash is a delicious vegetable. This is capable of delivering health benefits besides fulfilling physiological needs. Steps should be taken to preserve them to make them available for consumption in off season also. The aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite( KMS) and their combination, on the physicochemical and phytochemical parameters and antioxidant activity of Bottle Gourd juice. The storage was done for 6 months at room temperature and the analysis was conducted at the interval of one month. For the physicochemical parameters like TS, TSS, acidity, a very slight but non-significant change was observed. Color values (Lab), Vitamin C, total phenols and antioxidant activity changed significantly (p≤0.05). The variation was found in the color of different samples. Considering all the parameters, samples treated with potassium metabisulfite maintained the maximum nutrient stability.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Gurpreet Kaur, Poonam Aggarwal Storage Studies on Bottle Gourd Juice Preserved with Different Chemical Additives Indian Journal of Applied Research, Vol.IV, Issue. II

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