Formulation, storability and quality assessment of blended nectar of guava (Psidium guajava) and papaya (Carica papaya) pulp Harendra* School of Agriculture, ITM University, Gwalior, Madhya Pradesh, India *Corresponding author: a7906837701@gmail.com
Online published on 3 January, 2024. Abstract The experiment was conducted at School of Agriculture, ITM University, Gwalior, to standardize the blended nectar of guava (Psidium guajava L.) and papaya (Carica papaya L.) pulp during 2021–2022. Blended drinks were good alternative for development of new products to provide taste, nutrition as well as medicinal properties. Due to high amount of ascorbic acid and fibre, guava acts as an anti-oxidant, whereas papaya is highly rich in carotenoides and riboflavin. The Total Soluble Solids, acidity, reducing sugars and total sugars increased, whereas pH, ascorbic acid, non-reducing sugar and organoleptic score decreased with advancement in storage period in PET bottles. Nectar prepared with 20% fruit pulp comprising 80% guava and 20% papaya with 13% TSS, 0.3% acidity and 70 ppm SO2 (T6) was found more acceptable (8.20) than other blend formulations. The nectar was organoleptically acceptable up to 4 months of storage at ambient temperature (18.3–27.9°C) into PET bottles. Thus, guava and papaya can be utilized for valuable nectar beverage making which can be beneficial for consumers in terms of taste, colour, flavour and therapeutic properties. Top Keywords Nectar, Blended nectar, PET bottles, Storage, Organoleptic quality. Top |