Studies on storage stability of jamun beverages.
Studies on storage stability of jamun beverages.
复制标题
Jamun饮料储存稳定性的研究。
DOI：
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发表时间：
2009
影响因子：
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通讯作者：
J. N. Das
中科院分区：
文献类型：
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作者：
J. N. Das
Beverages i.e., RTS, nectar, squash and syrup were prepared from the jamun fruits and studied for their storage stability. The total soluble solids (TSS) of RTS remained unchanged upto two months of storage while nectar squash and syrup did not change in the first month of storage. Total acidity of RTS and nectar did not get altered in the first month of storage. There was slight increase in the level of total acidity in the squash and syrup during the storage period. Ascorbic acid content of all the four products declined continuously during storage. Browning showed a continuous increase in syrup whereas rest of the three products showed same trend after first month of storage. The qualities of RTS, nectar and syrup were found to be acceptable upto five months of storage.
