Vol. 6, Issue 9 (2017)

Author(s):
Smita Majumder, Prafull Kumar, Blessy Sagar Seelam and Shanta Peter

Abstract:
Nectar is a type of fruit beverage which contains at least 20% fruit juice or pulp and 15% total soluble solids and is preserved by heat processing. The acidity in fruit nectars shall not exceed 1.5% as citric acid. No class II preservative like SO₂ or benzoic acid is permitted in fruit nectar as per Indian Food Laws. It is not diluted before serving. Fruit and vegetable nectars are beverages produced from purees, juices, or concentrates of either, blended with water and sugar, honey, syrups, or sweeteners. In this study blended nectar prepared by different ratios by using Bottle gourd juice, Mint leaf extract and Lime juice. Among them blend of (Bottle gourd juice (60): Mint leaf extract (15): Lime juice (5) : Sugar Syrup Solution (20)) noted as (T₃) contain more antioxidant activity (53.58%) which was assay by DPPH method and it also rich in vitamin-C (14.30%) & protein (1.40%) as compared with control (T₀) (Bottle gourd juice (75): Mint leaf extract (0): Lime juice (5) : Sugar Syrup Solution (20)). As per the sensory evaluation T₁ (Bottle gourd juice (70) : Mint leaf extract (5): Lime juice (5): Sugar Syrup Solution (20)) has choosen as the best product in their sensory attributes like colour & appearance, consistency, flavour & taste, overall acceptability. The microbial load is less on T₃ (Bottle gourd juice (60): Mint leaf extract (15): Lime juice (5): Sugar Syrup Solution (20)). This nutritive vegetable juice was utilized after blending with lime juice and mint leaf extract to adjust the acidity and increase the palatability. Thus, such kind of blended herbal nectar has potential application in enhancing health benefits and therapeutic applications.