The Study of the methods of ripening carissa carandas linn to reduce astringency in pasteurized Juice of carissa carandas linn

Abstract

This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice, we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 ,the method of ripening Cassia Tree in 3 days, we are found physical quality in the value L* ,a* and b* (peel) is equal to 38.03±0.26, 29.44±0.17, 13.43±0.35 the value L*, a*, and b* (the meat) is equal to 35.43±0.10, 36.86±0.08, 19.87±0.07, Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L*, a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml, yeast andmold must not exceed 100 CFU/sample 1 ml, S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks, The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.