Studies on effect of chemical preservatives on physico-chemical changes of beverages in lime and ginger juice with their combinations

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dc.creatorRavishankar Lanjhiyana
dc.creatorPravin Kumar Sharma
dc.creatorN. Shukla
dc.date2010
dc.date.accessioned2026-07-07T03:44:56Z
dc.descriptionThe physico-chemical character of lime and ginger RTS and blended RTS were evaluated after addition of potassium meta-bi-sulphite (KMS) and sodium benzoate stored at ambient temperature up to 150 days. Lime and ginger RTS preserved with KMS (0.1%) retained more ascorbic acid and acidity as compared to other treatments. During storage, total soluble solids, reduction and total sugars showed an increasing trend with increasing period of storage under ambient condition in KMS (0.1%) as compared to other treatments. Among the various treatment RTS prepared from ginger juice with KMS 0.1% could be stored for extended period of time for sensory characteristics.
dc.formatapplication/pdf
dc.identifier0973-354X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=577061844014
dc.identifier.urihttp://hdl.handle.net/123456789/442199
dc.languageen
dc.publisherSociety for Promotion of Horticulture
dc.relationhttp://www.redalyc.org/revista.oa?id=5770
dc.rightsJournal of Horticultural Sciences
dc.sourceJournal of Horticultural Sciences (India) Num.2 Vol.5
dc.subjectAgrociencias
dc.titleStudies on effect of chemical preservatives on physico-chemical changes of beverages in lime and ginger juice with their combinations
dc.typeotro

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Journal of Horticultural Sciences - Society for Promotion of Horticulture