Abstract
Indian blackberry fruit is widely acclaimed for the antidiabetic property. The fruits are highly perishable, having a shelf life of about two days. Therefore, an attempt was made to convert the fruits into nectar by pasteurization, without adding any chemical preservatives. Indian blackberry nectar having a total soluble solids content of 17 0 Brix and acidity of 0.253% without any chemical preservatives, was pasteurized at 100 0 C, for 10 minutes. Viscosity of the nectar recorded an upward trend throughout storage, irrespective of storage temperature. The L* and b* values rose with a corresponding decline of a* values during storage of the product. Pasteurized Indian blackberry nectar had an initial vitamin C content of 18.6 mg 100g- 1. After three months of storage, total phenolics in Indian blackberry nectar were 59.50 and 57.50 mg 100g-1 under ambient and refrigerated storage, respectively. The product held under refrigerated conditions had significantly higher anthocyanins (85.67 mg) than the nectar held at ambient temperature (78.72 mg 100g-1). Scavenging of DPPH radical of the nectar declined slightly (2.94 µg ml-1), compared to that in fresh fruits (2.75 µg ml-1).
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