Preparation and Storability of Ready to Serve Beverage from Karonda

INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY 1560–8530/2004/06–1–58–60 http://www.ijab.org

Studies on Stability of Strawberry Drink Stored at Different Temperatures
M. ANJUM MURTAZA†, NUZHAT HUMA, JUNAID JAVAID, M. ASIM SHABBIR, G. MUEEN UD DIN AND SHAHID MAHMOOD
Institute of Food Science and Technology, University of Agriculture, Faisalabad–38040, Pakistan †Corresponding author’s E-mail: [e-mail], [e-mail]

ABSTRACT
Strawberry drink was stored at room temperature (250C), refrigeration temperature (4-60C) and high temperature (40-450C). The treatments were analyzed for physico-chemical and sensory quality fortnightly for three months. Significant results were obtained for acidity, 0Brix, Reducing sugars and ascorbic acid with regards to the treatments as well as storage. The pH was non significantly affected by treatments; however, storage had significant effect on it. The acidity, 0Brix and reducing sugars increased while pH and ascorbic acid decreased during storage. The acidity and pH changed gradually in all treatments while 0 Brix, reducing sugars and ascorbic acid changed differently and maximum variations were observed in the treatment stored at 40-450C. The storage temperatures and period also significantly affected all the sensory characteristics. On organoleptic evaluation, the treatment stored at refrigeration temperature remained most acceptable and no significant change occurred in it during the storage period. It was found that strawberry drink can successfully be stored at refrigeration temperature on commercial scale manufacturing due to significant stability in colour, flavour and taste. Key Words: Strawberry; Fruit drink; Storage Temperature; Stability

INTRODUCTION
The extreme hot summer weather of Pakistan is mainly responsible for the demand of fruit drinks. There has been a spectacular growth in the consumption of fruit drinks. Fruit juices are now a regular part of the diet of many people. The huge

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