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• Published Subscription 21 Apr 2018

  A Study on Quality Changes in Stored Bottle Gourd (Lagenaria siceraria) Juice

  By Kiran Lata, Arvind Jaiswal, Aradhita Ray

  Abstract: The present study was designed to evaluate physico-chemical changes in bottle gourd juice during storage. The fresh bottle gourds were procured from the agriculture farm of Haryana Agriculture University, Hisar, India. The bottle gourd juice was extracted and treated with citric acid and potassium metabisulphite. Extracted juice was filled in glass bottles and stored under refrigerated (4–7 °C) and room temperature (27 ± 2 °C) conditions for 15 days. Total …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 21–27 Read article →