SENSORY AND INSTRUMENTAL QUALITY OF STORED PATHARNAKH PEAR JUICE CONCENTRATE

Patharnakh pear juice was converted into concentrate from both unblanc hed(UBP) and blanched (BP) pear. Concentrates were stored at RT (12-37 degrees C) and RF (0-4 degrees C) temperatures over a period of 7 mon ths. Browning of concentrates was faster at RT than at 0-4 degrees C. Discolouration was higher in heat preserved samples than SO2 treated j uices. Viscosity of concentrates declined slowly except for UBP concen trate stored under RF conditions where the viscosity increased owing t o gel formation. Sensory properties of concentrates and heat preserved juices indicated that BP samples were more acceptable as compared to UBP ones. Concentrates retained better colour than heat processed sing le strength juices. Flavour scores were higher for BP-RF samples. Body scores of juices and concentrates were almost similar but decreased s lightly during storage. The RTS-juices prepared from SP-RF concentrate s as well as BP single strength juices remained highly acceptable duri ng the period under report. Statistical analysis of the sensory judgem ent revealed that there were distinct differences (P 0.01) among treat ments (excepting body) and storage periods. The investigation has show n the possibility of preparing acceptable quality juice concentrate fr om the Patharnakh pear, The concentrate technology so developed has a promising future for utilizing the fruit at the time of glut for conve rtion in bulk into juice concentrate.