Vol. 10, Issue 5 (2021)

Author(s):
Sushmitha MB, Desai Chirag, Mayani Jilen, Patil Sagar and Raghavendra HR

Abstract:
The present experiment was conducted to study the effect of blending proportion on sensory quality of the blended juice during storage period of 6 months in polyethylene terephthalate bottles with 16 treatments along with different blending combinations of banana pseudostem sap, noni, Aloe vera and guava under ambient temperature. The prepared blended juices were evaluated for sensory qualities on the basis of colour, texture, taste, flavour and overall acceptability on a 9 point hedonic scale. The results obtained from the experiment have been concluded that best quality blended juice with higher sensory acceptability can be obtained using 80 per cent banana pseudostem sap, 5 per cent noni juice, 5 per cent Aloe vera juice and 10 per cent guava pulp. It can be stored successfully for 6 months in PET bottles in ambient temperature.