Vol. 9, Issue 10 (2020)

Author(s):
Kirankumar Gorabal, Laxman Kukanoor, Nagesh Naik, K Ramachandra Naik, Praveen Jholgiker, Babu AG and Mahantesha BN Naika

Abstract:
The wood apple nectar was prepared by using 8 recipes which consisted, two levels of pulp content (20 and 22.5%) and TSS (18^oB and 20^oB) with or without spice mixture. Significant differences were observed with respect to physico-chemical and organoleptic quality parameters between the treatments. The chemical constituents viz., TSS, titratable acidity, non-enzymatic browning, reducing sugar and total sugars were found to increase marginally from 19.16 to 19.77^oB, 0.65 to 0.78 per cent, 0.23 to 0.27 (OD value), 4.96 to 5.41 per cent and 16.00 to 16.34 per cent, respectively whereas, ascorbic acid, sugar: acid ratio, and non-reducing sugars content decreased from 1.67 to 1.08 mg/100ml, 24.78 to 20.88 and 10.49 to 10.39 per cent, respectively during the storage of three months. The mean organoleptic scores decreased significantly from an initial value of 8.04 to 7.78 for colour and appearance, 8.43 to 7.80 for flavour, 8.18 to 7.74 for taste, 7.79 to 7.53 for mouth feel and 8.11 to 7.72 for overall acceptability with the advancement of storage period. The results of the organoleptic evaluation indicated that the wood apple nectar prepared with recipe containing 22.5 per cent pulp + 20^oB TSS (T7) and 22.5 per cent pulp + TSS 18.0oB (T₅) was found superior in their acceptability than other treatments for all the four organoleptic parameters throughout the study.