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Ismail Jan

Ismail Jan


  • Research Article
    Preparation and Storing Constancy Assessment of Orange Lemonade Drink
    Author(s): Tariq Kamal, Matilda Gill, Ismail Jan and Taimur NaseemTariq Kamal, Matilda Gill, Ismail Jan and Taimur Naseem

    The orange lemonade drink was prepared in which different concentrations of preservatives (sodium benzoate and potassium metabisulphite) were added along with 10% sugar while some samples were sugar free in order to obtain the best combination. These samples were studied for physicochemical (pH, % acidity, TSS, ascorbic acid, reducing sugar and none reducing sugar) and organoleptic evaluation (colour, flavour, taste and overall acceptability). The results were studied and compared after interval of 15 days for total of 90 days storage period at room temperature. Ascorbic acid content decreased in all the samples during storage. The minimum loss in ascorbic acid content was observed in T8 (27.01%) and maximum in T0 (50.28%). Increase in titratable acidity was observed during storage. Maximum increase was observed in T6 (30.34%) while the minimum increase was observed in T1 (10.45%). pH.. Read More»
    DOI: 10.4172/2157-7110.1000504

    Abstract PDF