Influence of process factors on antioxidant and chemical properties of blended aonla (Emblica officinalis Gaertn.) juice and its quality retention during storage

Abstract

A study was conducted to find out the optimum blend for aonla juice and to study the influence of processing methods on the nutritional quality during storage. Aonla juice based blends were prepared with juices of pomegranate, aloevera, kinnow, ber and ginger. Prepared blends were filled in glass bottles, pasteurized (at 85°C for 15 minutes and microwave heating) and stored in two (room and refrigerated) conditions for six months. During storage, changes in qualitative characteristics such as TSS, acidity, pH, ascorbic acid, total sugars, non-enzymatic browning and sensory attributes were examined in every 15 days. Blending proportions and pasteurization methods were found highly significant (P