Vol. 9, Issue 6 (2020)

Author(s):
Deepa Saini and SK Sharma

Abstract:
The fruits of sand pear are available in ample amount all over the mid hill Himalayan regions but, very few attempts has been made to use the fruit for processing and developing value added products. Therefore, the present study was carried out to develop value added product from sand pear incorporated with beet root juice and orange peel, to enhance the functional as well as sensory properties of the product and to utilize the waste. Smoothie is a suitable and convenient way to consume fruits, and widely known for its antioxidant property. Results revealed that use of orange peel in excess increase bitterness of the product. However, antioxidant activity and appearance are positively affected by increasing concentration of beet root juice, so beet root juice can be used to mask the dull colour of the smoothie and so, this combination can prove to be a better way to utilize sand pear to develop value added smoothie.