Development, Physiochemical characterization and Histopathological studies of Pasteurized Bilimbi (Averrhoa bilimbi L.) Syrup

Averrhoa bilimbi commonly known as bilimbi, is starchy and nutritious fruit rich in ascorbic acid and minerals. The study was aimed for the development of pasteurized bilimbi syrup, a value added and shelf stable product from bilimbi and thereby increase its market value. The heat penetration characteristics during pasteurization of the syrup packed in polypropylene bottles were studied. 29% of bilimbi syrup diluted using potable water to a concentration of 21ºBrix was selected by the sensory panel to serve as ready to drink after dilution. Animal studies to detect histological changes in cardiac, renal and hepatic tissues of experimental rats fed with bilimbi syrup did not show any changes in morphology. Shelf life of the product at ambient conditions (25 to 28ºC) was determined by analyzing the physiochemical changes in the product during storage for a period of 10 months. pH increased from 3.23 to 3.75, titratable acidity decreased from 2.54 to 1.07% of oxalic acid, total sugar increased from 59.59 to 65.07g/100g and ascorbic acid decreased from 44.61 to 34.25mg/100g on the eleventh month. The color of the product showed a rapid change affecting the L* value which decreased from 49.19 to 28.25. The sensory acceptability of the product also decreased which was below the acceptable level on the 11th month. Hence shelf life of pasteurized bilimbi syrup was estimated as ten months at ambient conditions.