Studies on the Preservation of Kokum (Garcinia indica) Rind Juice at Ambient Storage Condition
S. R. Takale, P. P. Relekar, J. H. Kadam
International Journal of Plant & Soil Science · pp. 109–118 · Published 18 May 2023
10.9734/ijpss/2023/v35i132994Abstract
The study aimed to determine the effect of different concentrations of sodium benzoate at ambient storage condition on kokum rind juice. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. During the investigation, the chemical parameter, microbial analysis and sensory qualities of kokum rind juice were studied. During the 3 months of ambient storage condition, analysis was conducted at the interval of one month. The chemical parameter like acidity, TSS, reducing sugar, total sugar, anthocyanins and microbial analysis, sensory qualities changed significantly. From the experiment it can be concluded that the kokum rind juice could be stored at 1500 ppm sodium benzoate concentration in a good acceptable condition at ambient storage condition.
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