Influence of Processing Variables and Storage on the Fruit Drink Developed from Taktir; Wild Fruit of Himalaya

Abstract

Taktir is one of the fruits consumed by the large population of eastern Himalaya and other south east Asian countries. The fruits were harvested in five different harvesting times starting from second fortnight of April to mid of May to adjudge the best maturity time for fresh consumption and processing of fruits. The fruits harvested during 1st week of May were fully matured, rich in sugar, ascorbic acid (16. 54 mg/100 g), overall acceptability (7.46) and edible portion (79.35 %). Different combinations of juice percentage and total soluble solids were tried for the development of drink. A drink with 22.5 % juice and 40°B was found best by a panel of semi-trained judges and excelled in most of the chemical attributes. Taktir drink was further analyzed for chemical composition and microbial safety during 3 months of storage under room temperature and low temperature in day light and dark condition packed in pet and glass bottles. TSS, pH and reducing sugar increased while acidity, ascorbic acid and total sugar dropped off. Anthocyanin was degraded with the increase in storage period. The ‘a’ value was found to be decreasing as the storage interval increased. However yeast, mould, E. coli and total plate counts could not be detected in the beverage. The maximum score (8.1) for over all acceptability was observed with 4 °C Dark PB (pet bottles) at the end of storage period.