Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage-siftdesk

نویسندگان

چکیده

Indian blackberry fruit is widely acclaimed for the antidiabetic property. The fruits are highly perishable, having a shelf life of about two days. Therefore, an attempt was made to convert into nectar by pasteurization, without adding any chemical preservatives. total soluble solids content 17 0 Brix and acidity 0.253% preservatives, pasteurized at 100 C, 10 minutes. Viscosity recorded upward trend throughout storage, irrespective storage temperature. L* b* values rose with corresponding decline a* during product. Pasteurized had initial vitamin C 18.6 mg 100g- 1. After three months phenolics in were 59.50 57.50 100g-1 under ambient refrigerated respectively. product held conditions significantly higher anthocyanins (85.67 mg) than temperature (78.72 100g-1). Scavenging DPPH radical declined slightly (2.94 µg ml-1), compared that fresh (2.75 ml-1).

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ژورنال

عنوان ژورنال: SDRP journal of food science & technology

سال: 2022

ISSN: ['2472-6419']

DOI: https://doi.org/10.25177/jfst.7.2.ra.10810