Studies on Effect of Different Extraction Methods on The Quality of Pomegranate Juice And Preparation of Spiced Pomegranate Juice
Priyanka P1, Sayed H.M2, A.A Joshi3*,Jadhav B.A4, Chilkawar P.M5
Journal Title:International Journal of Food Science, Nutrition and Dietetics (IJFS)
The present investigation was carried out to standardize the method of extraction of juice and to study the effect of extraction method on yield and quality of pomegranate juice. Also the efforts were also made to standardize the recipe for preparation of spiced pomegranate juice by using selected processing techniques and explore the prepared product for commercial use. Further efforts were made to evaluate the chemical quality of prepared pomegranate juice enriched with spices for their nutritional and organoleptic quality. The juice was also analysed for shelf life study on both i.e. at room as well as refrigeration temperature and techno-economic feasibility of spiced pomegranate juice was also assessed.