Quality Evaluation of Herbal Juice Developed from Traditional Indian Medicinal Plants Using Citrus limetta as Base
Abstract
Lime juice, basil extract, ginger and sugar syrup were optimized and blended to form a herbal juice which was pasteurized at 90°C for 25 sec cooled and stored at refrigerated temperature 5°C for 20 days. Physic-chemical and sensory analysis was done. Marginal changes in pH, total soluble solids, acidity, vitamin C and antioxidant content were observed. The TSS increased during the storage period and was reported to be increased by 2.5°Brix....
Paper Details
Title
Quality Evaluation of Herbal Juice Developed from Traditional Indian Medicinal Plants Using Citrus limetta as Base
Published Date
Jan 1, 2015
Volume
05
Issue
05
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