Studies on Storage Behavior of Syrup Prepared from Nagpur Mandarin (Citrus Reticulate Blanco)
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 4
Abstract
The storage behavior of syrup prepared from mandarin orange juice having 55oB TSS using different preservative levels (150, 250 and 350 ppm sodium benzoate) packed with different packaging materials (glass bottles and PET bottles) and stored at ambient (19.80-27.60oC and 43.00-70.60 % R.H.) and cold storage (5 ± 2oC and 92 - 95 % R.H.) was studied. The data regarding chemical composition of syrup revealed that, there was an increase in TSS, acidity, total sugars, reducing sugars while pH and ascorbic acid decreased in all treatments of syrup during 180 days of storage. During sensory evaluation, decrease was observed in color, flavor, taste, overall acceptability of syrup during 180 days of storage. The microbial quality viz. Yeast and mold count of syrup were found to be increased during 180 days of storage. The microbial growth was observed within acceptable level in all treatments of syrup. The treatment combination of syrup T11 (S2P3B1, syrup prepared with 350 ppm preservative levels packed in glass bottles and stored in cold storage) followed by T12 (S2P3B2, syrup prepared with 350 ppm preservative levels packed in PET bottles and stored in cold storage) based on chemical composition, sensory evolution and microbial quality was found to be superior as compared to other treatments. Nagpur mandarin syrup of 55°B could be stored for 180 days in a glass bottle in cold storage (5±2°C) by using 350 ppm sodium benzoate as preservative. The cost economics of prepared syrup were observed to be Rs. 55.02 per liter.
Authors and Affiliations
Zaki Ahmad Faizi, J. K. Dhemre, V. P. Kad, A. M. Musmade, M. B. Shete
Keywords
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