Accelerate storage valldatlon for the production of thermally processed bottle gourd (L. siceraria) blended Juice

Abstract

Experiments were carried out during year 2014 at FPTBE College, AAU, Anand to study the accelerated storage validation to produce thermally processed blended juice. Accelerated storage conditions were at 37°C for 10 days and 55°C for 7 days as per food safety and standards act 2006, rules and regulations (FSSRs), 2011. The total soluble solids of blended juice samples was above 5 °brix and found no significant (P>0.05) effect after the storages, though it was most stable. The significant decreased In ascorbic acid was noticed higher after 7 days storage at 55 °C and the maximum loss was 11.31 %. The total plate counts (cfu/ml) were found below food safety standards rules and decreased remarkably during storages. The yeasts and moulds count (cfu/ml) In the blended juice were Increased significantly (P<0.05) after 37°C for 10 days storage and showed inverse relationship with the 55°C for 7 days storage. As per standards, the product was stable and microbiologically safe, hence; validated for commercial production as It satisfies require accelerated storage conditions.