STUDIES ON BLENDING NECTAR BEVERAGE IN DIFFERENT RATIO OF LITCHI AND PINEAPPLE JUICE
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 52
Abstract
Studies on different combination of litchi and pineapple blended nectar were evaluated for physico-chemical, sensory characteristics and shelf life in refrigerator temperature. Some of the important findings of present nectar investigation are summarized as total soluble solids, reducing sugar and total sugar showed gradual increase in the duration of 8 months and decreased in all treatment of blended nectar at low temperature till end of storage. Highest content of TSS and total sugar were found in treatment 100% litchi juice, reducing sugar content in 100% pineapple juice after 8 months of storage. The maximum titritable acidity content was showed in treatment 75% litchi+25% pineapple (0.50 per cent) 9 months after storage as compared to other treatments. Retention of ascorbic acid and pH value in all treatments. The organoleptic test 100% litchi and 100% pineapple juice ranked maximum acceptable with highest score in colour, taste and overall acceptability after 9 months of storage.
Authors and Affiliations
BALVEER SINGH
Keywords
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