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Vol. 10, Issue 6 (2021)

Effect of blending levels, fiber concentration and storage period on sensory quality of carambola-guava blended pre-biotic nectar

Author(s):
Sangani SL, Dev Raj, Ahlawat Timur, Tank RV and Desai CS
Abstract:
The present investigation was carried out to prepare pre-biotic carambola-guava blended nectar with objective to optimize suitable blend proportion and fibre concentration using twenty treatment combinations comprised of five levels of carambola and guava blend [20% Carambola (B1), 15% Carambola + 05% Guava (B2), 10% Carambola + 10% Guava (B3), 05% Carambola + 15% Guava (B4) and 20% Guava (B5)] and four levels of fibre concentrations [0.0% (F1), 0.2% (F2), 0.4% (F3) and 0.6% (F4)]. The results of present investigation indicated that pre-biotic carambola-guava nectar prepared by using 15 per cent guava pulp with 5 per cent carambola and 0.20 per cent fibre (B4F2) remained shelf stable on the basis sensory quality up to three months storage in glass bottle.
Pages: 1244-1249  |  222 Views  93 Downloads


The Pharma Innovation Journal
How to cite this article:
Sangani SL, Dev Raj, Ahlawat Timur, Tank RV, Desai CS. Effect of blending levels, fiber concentration and storage period on sensory quality of carambola-guava blended pre-biotic nectar. Pharma Innovation 2021;10(6):1244-1249.
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