Vol. 10, Issue 12 (2021)

Author(s):
Dipesh Kumar, SP Sharma and Leena Thakur

Abstract:
The blended juice of bottle gourd was prepared by using mint and lime. To standardize the best recipe, 6 combinations were prepared and evaluated through organoleptic test. The physico-chemical changes were also studied under ambient condition up to 3 month of storage period. According to the organoleptic evaluation treatment T₅ containing pulp 60% (bottle gourd 50% + lime 5% + mint 5%), TSS 15 ^oBrix and acidity 0.3% was scored highest for colour, appearance and overall acceptability, whereas for flavour and taste, treatments T₃ and T₂ scored highest respectively. In case of physico-chemical characteristics treatment T₆ had highest TSS, TSS/acid ratio, pH, ascorbic acid, reducing sugar and total sugar. Whereas for acidity and non-reducing sugar T_1­ was highest. During the storage period the TSS, acidity, reducing sugar, total sugar increased and pH, TSS/acid ratio, ascorbic acid, non reducing sugar decreased with passage of storage period.