STUDIES ON IMPROVEMENT IN COLOR OF POMEGRANATE JUICE BY BLENDING WITH KOKUM JUICE

The present investigation was undertaken to study the color improvement of pomegranate juice by blending with kokum juice. It was found that the blending of pomegranate and kokum juices in 80%+20% gave good TSS, acidity and anthocyanins. This combination rated the highest color score and also overall score, when kept for organoleptic evaluation. It was also observed that with the addition of kokum juice in pomegranate juice, the TSS of the resultant blend was found to have decreased with an increase in acidity. However, there was a substantial increase in anthocyanin content of the blended juice. The sugar content and pH of the resultant blend were found to have decreased with the addition of kokum juice in pomegranate juice.