Effect of Storage Time on Physico-chemical Properties and Bioactive Potential of Mix Fruit Juice Powder Fortified with Carambola Bagasse
Shankar Rajpoot
Department of Post Harvest Technology, Banda University of Agriculture and Technology, Banda- 210001, (Uttar Pradesh), India.
Vigya Mishra *
Department of Post Harvest Technology, Banda University of Agriculture and Technology, Banda- 210001, (Uttar Pradesh), India.
Priya Awasthi
Department of Post Harvest Technology, Banda University of Agriculture and Technology, Banda- 210001, (Uttar Pradesh), India.
Vishal Chugh
Department of Basic and Social Sciences, Banda University of Agriculture and Technology, Banda- 210001(Uttar Pradesh), India.
Ashutosh Rai
Department of Basic and Social Sciences, Banda University of Agriculture and Technology, Banda- 210001(Uttar Pradesh), India.
Gaurav Shukla
Department of Statistics and Computer Science, Banda University of Agriculture and Technology, Banda- 210001, (Uttar Pradesh), India.
Shubham Gangwar
Department of Post Harvest Technology, Banda University of Agriculture and Technology, Banda- 210001, (Uttar Pradesh), India.
*Author to whom correspondence should be addressed.
Abstract
The proposed study was conducted with an aim to assess the effect of storage on physicochemical properties and bioactive potential of mix fruit juice powder fortified with carambola bagasse. Carambola-guava mix fruit juice powder fortified with carambola bagasse powder was prepared by adding 5% carambola bagasse, 50% carambola juice, 50% guava juice and 25% maltodextrin (MD) followed by spray drying at inlet air temperature 180oC and feed flow rate of 8ml/min. Samples were sealed in plastic pouches and stored under ambient conditions for 90 days. A significant increase was found in moisture, total soluble solids and water activity of mix juice powder during 90 days of storage. A gradual and significant decrease in vitamin C, free radical scavenging activity, crude fiber, total phenolics content was recorded at the end of storage. Total carotenoids and overall acceptability of the product also showed an insignificant decrease during the storage periods. The proposed study showed that mix fruit juice powder supplemented with carambola bagasse could be stored up to 90 days without compromising the sensory acceptability. However, the bioactive potential of the product was significantly affected during storage showing a significant reduction in the product quality under ambient storage conditions.
Keywords: Carambola Bagasse, inlet air temperature, mix juice, maltodextrin, parameters