Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality
Article Main
Abstract
Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.
Article Details
Article Details
Box myrtle, Drink, Kaafal, Myrica nagi, PET, Storage
Akhtar, S., Ali, J., Javed, B. and Khan, F.A. (2013). Studies on the preparation and storage stability of pomegranate juice based drink. Middle-East Journal of Scientific Research 16(2):191-195.
Amerine, M.A., Pangborn, R.M. and Roessler, E.B. (1965). Principles of sensory evaluation of food. Academic Press: London.
Bal, L.M., Ahmad, T., Senapati, A.K. and Pandit P.S. (2014). Evaluation of quality attributes during storage of guava nectar cv. Lalit from different pulp and TSS ratio. Food Processing and Technology 5(5):349-353.
Bisht, R., Sharma, S.K. and Yadav, V.K. (2008). Studies on preparation and storage evaluation of seabuckthorn (Hippophae salicifolia D. Don.) ready-to-serve beverage. Asian Journal of Horticulture 3(1):117-121.
De-Rosso, V.V. and Mercadante, A.Z. (2007). Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innovative Food Science and Emerging Technologies 8: 347–352.
El-Mansy, H.A., Sharoba, A.M., Bahlol, H.E.M. and El-Desouky, A.I. (2005). Rheological properties of mango and papaya nectar. Annals Agric Sci Moshtohor 43:665-686.
Jain, V.K. and Jain, B. (2010). Anthihelmintic activity of ethanolic extract of bark of Myrica esculenta. Journal of Pharmaceutical Science 1:129-131.
Jeeva, S., Lyndem, F.G., Sawian, J.T., Laloo, R.C. and Mishra B.P. (2011). Myrica esculenta - a potential
ethnomedicinalspecies in a subtropical forest of Meghalaya, Northeast India.Asian Pacific Journal Tropical Biome 2:174-177.
Kumar, K and Rana, A.C. (2012). Pharmacognostic and pharmacological profile of traditional medicinal plant: Myrica nagi. International Research of Pharmacy 3(12): 32-37.
Kumar, S., Godara, R.K., Sharma, R.K. and Kumar, S. (2010). Quality evaluation of ready-to-serve (RTS) from different blends of aonla. Haryana Journal of Horticulture Science 39(3-4):260-262.
Mishra, L.K. and Sangma, D. (2017). Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger. Journal of Food Science and Technology 54(3): 761-769.
Patel, T., Dudhpejjya, A. and Sheath, N. (2011). Anti inflammatory activity of Myrica nagi Linn. Bark. Ancient Science Life 30:100-103.
Priyanka, N., Dorajeerao, A.V.D. and Sudhavani, V. (2015). Utilisation of jamun juice by making blended RTS beverages. Plant archives 15(2): 1083-1088
Ranganna, S. (1997). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw Hill, New Delhi.
Sakhale, B. K., Pawar, V.N. and Ranveer, R. C. (2012). Studies on development of soymilk based mango RTS beverage. Electronic Journal of Environmental, Agricultural and Food Chemistry 11(5): 523-528.
Saklani, S., Chandra, S., Mishra, A.P. and Badoni, P.P. (2012). Nutritional evaluation, antimicrobial activity and phytochemical screening of wild edible fruit of Myrica nagi pulp. International Journal of pharmacy and Pharmaceutical Sciences 4:407-411.
Satkar, K.P., Kulthe, A.A. and Chalke, P.R. (2013). Preparation of bitter gourd ready-to-serve beverage and effect of storage temperature on its keeping quality. Bioscan 8(1):115-117.
Singelton, V.L. and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybedicphosphotungstic acid reagent. American Journal of Enology and Viticulture 16:144-158.
Thakur, N.S., Dhaygude, G.S. and Joshi, V.K. (2011). Development of wild pomegranate drink and its evaluation during storage. International Journal of Food and Fermentation Technology 1(2): 237-246.
Vikram B., Prasad, V.M. and Narayan, S. (2016). Studies on Kinnow-aonla ready-to-serve beverages. Indian Journal of Horticulture 73(2): 308-311.
Yadav, S., Gehlot, R., Siddiqui, S. and Grewal, R.B. (2014). Changes in chemical constituents and overall acceptability of guava-mango Ready-to-Serve (RTS) drink and squash. Beverage and Food World 41(4):30-33.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
