Vol. 8, Issue 8 (2019)

Author(s):
Bhavya, Shanker Suwan Singh, Komal Yadav and Suarbhi Kumari

Abstract:
Maintenance of optimal nutrition and positive health of population through assured nutrient intake continues to be a national priority for a nation to be healthy strong and productive, the nutritional status of its people must be good in the millennium we are replacing the upward trained in notional and health awareness which are increased the consumer demand for functional food. The present study was carried out to prepare health beverage by using pineapple juice blending with beetroot and orange juice with the objective to assess the sensory acceptability of the product and chemical properties Four beverage formulations were prepared by blending of pineapple juice, beetroot juice, orange juice in ratio: (100:00:00)% (v/v), (70:5:25)% (v/v), (60:10:30)% (v/v) and (50:15:35)% (v/v) and they were marked as T0, T1, T2 and T3 respectively. Each treatment was replicated five times. Sensory Evaluation of the product was carried out under the criteria of 9 point Hedonic scale. The data obtained during the study was analyzed statistically using variance and critical difference techniques. All the control and experimental treatments were also analyzed chemically using AOAC (1980) procedure. On the basis of analysis, it was concluded that T2 (60% pineapple juice, 10% beetroot juice and 30% orange juice) was found to be best among the four treatments in case of organoleptic ally, chemically and micro-biologically point of view.