DEVELOPMENT OF SYRUP FROM BOX MYRTLE (Myrica nagi) AND ITS QUALITY EVALUATION DURING STORAGE

ABHIMANYU THAKUR¹*, N.S. THAKUR^2
1Department of Food Science and Technology, Dr. Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan, 173230, Himachal Pradesh, India
²Department of Food Science and Technology, Dr. Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan, 173230, Himachal Pradesh, India
* Corresponding Author : abhimanyuthakurprashar@gmail.com

Received : 20-01-2017     Accepted : 27-01-2017     Published : 18-02-2017
Volume : 9     Issue : 8       Pages : 3862 - 3865
Int J Agr Sci 9.8 (2017):3862-3865

Keywords : Box myrtle, Myrica nagi, Syrup, Kaafal
Academic Editor : Vellaichamy Mageshwaran, Kumar Vikas
Conflict of Interest : None declared
Acknowledgements/Funding : Sincere and gratitude thanks to Dr. N S Thakur, Department of Food Science and Technology, for his help and extraordinary effort during the achievement of M. Sc. Thesis and guidance during writing this manuscript
Author Contribution : None declared

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1,300 to 2,100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. Therefore, investigations were conducted to develop commercial syrup and its quality evaluation during storage. Different combinations of juice and sugar syrup were tried to standardize proper combination for syrup. The syrup prepared by following the best selected recipe [35 % juice and 65 oB TSS (Total Soluble Solids)] was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Syrup could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. However, the changes in the quality characteristics of the syrup were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.