Vol. 7, Issue 10 (2018)

Author(s):
Bharat Bhushan Pangotra, Neeraj Gupta, Julie D Bandral, Monika Sood and Jagmohan Singh

Abstract:
The present investigation was carried in Division of Food Science and Technology, SKUAST Jammu during the year 2015-2016. In the present study, phalsa pulp and pear juice were blended in the ratio of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50 for the preparation of crush as per FPO specifications. The processed products were stored at ambient conditions and subjected to physico-chemical and sensory evaluation at an interval of one month for a period of three months. However, with the advancement of storage an increasing trend was observed in TSS but decreasing trend in ascorbic acid, anthocyanin and phosphorous content during three months of storage. The blended crush prepared from the treatment T5 (80:20:: phalsa: pear) was adjudged the best on the basis of sensory attributes by scoring 7.50, 7.11, 7.32 and 7.35 for colour, body, aroma and taste respectively.