Table 3.
Blending of kinnow juice with other juices and their properties
| Ratio of blended juice and storage conditions | TSS (°B) | Acidity (%) | AA (mg/100 g) | Total sugars (%) | Microbial population (cfu/ml juice) | Sensory qualities | Other quality parameters | References | ||
|---|---|---|---|---|---|---|---|---|---|---|
| Bacterial | Yeast | Mould | (9 point hedonic scale) | L, TC, TP | ||||||
| Kinnow: aonla: ginger (92:5:3), 6 months, ambient condition (28 ± 4 °C) | 12.00 (14.50) | 0.80 (0.53) | 45.30 (38.95) | 7.44 (11.11) | 7.6 × 103 (4.0 × 103) | 3.4 × 103 (1.5 × 103) | 2.9 × 103 (2.1 × 103) | Fl: 7.50 (5.25), C: 8.20 (5.45), B:8.35 (5.83), OA: NR | L: 0.14 (0.30) | Bhardwaj and Mukherjee (2011) |
| Kinnow nectar 6 months, ambient condition | 15.00 (NR) | NR | 2.50 (0.41) | 10.87 (NR) | NR | NR | NR | Sensory qualities: NR | TC: 0.06 (0.02), TP: 6.67 (6.00) | Shubhra et al. (2014) |
| Kinnow nectar with blanched aloe juice (4%), 6 months, ambient condition | 15.00 (NR) | NR | 2.52 (0.50) | 10.91 (NR) | NR | NR | NR | Sensory qualities: NR | TC: 0.06 (0.03), TP: 6.85 (6.20) | |
| Kinnow nectar with unbalanced aloe juice (4%), 6 months, ambient condition | 15.00 (NR) | NR | 2.53 (0.52) | 10.93 (NR) | NR | NR | NR | Sensory qualities: NR |
TC: 0.07 (0.02) TP: 6.90 (6.24) |
|
| Carrot: kinnow (1:1) 3 months, refrigerated condition | 15.40 (16.30) | 0.46 (0.59) | 26.66 (26.54) | 21.75 (21.76) | NR | NR | NR | Fl: 8.40 (7.60), C: 8.60 (7.90), B: NR, OA: 8.50 (7.60) | NR | Ullah and Qazi (2015) |
| Kinnow: pomegranate: ginger: (89:10:1) + Lactobacillus acidophilus (10% of juice volume), 7 weeks, refrigerated condition (4 ± 1 °C) | 15.60 (14.30) | 0.76 (0.85) | 23.80 (20.40) | 6.52 (6.42) | ND (1.01) | ND (0.33) | NR | Fl: 8.60 (NR), C: 8.40 (NR), B: NR, OA: 8.30 (NR) | NR | Kaur (2017a) |
| Kinnow + aonla + aloe vera gel (5:70:25), 4 months, ambient condition | 50.03 (50.87) | 1.01 (1.86) | 71.87 (60.24) | 46.12 (49.43) | NR | NR | NR | OA: 8.33 (7.00) | NR | Balaji and Sikarwar (2018) |
Values in the parenthesis indicated after 6 month of storage at ambient storage
AA ascorbic acid (mg/100 g), Fl flavour, C colour, B bitterness, OA overall acceptability, L limonin (mg/ml juice), TC total carotenoids (mg/100 g), total phenols (mg/100 g), NR not reported