Vol. 11, Issue 12 (2022)

Author(s):
Gaikwad SB, Patil RA, Deokar SN and Wable SD

Abstract:
The given investigation was conducted at post-harvest technology laboratory, College of Agriculture, Osmanabad to prepare value added products from guava nectar blended with Aonla and Tulsi extract during 2021-2022. The experiment comprised of 12 treatments of recipe (Varying juice 15%, 20% and 25% of different blending proportion with fixed TSS of 15 Brix and 0.3 per cent acidity) in Factorial Completely Randomized Design with three replications. The recipes were analyzed for chemical composition and sensory quality attributes at 90 days of storage in ambient conditions. Results depict that, there was slight increase in total soluble solids, pH, acidity, reducing sugars and total sugar but, slight decrease in non-reducing sugar and ascorbic acid upto the entire period of storage whereas, organoleptic score slightly decreased after three month of storage. In sensory evaluation, the nectar comprising of maximum score in blend using J2B2 (60% guava, 40% Aonla, 5ml tulsi extract) of 20% fruit juice level with TSS 15 Brix and 0.3 per cent acidity retained significantly highest score for colour, taste, Flavour, texture and overall acceptability up to 3 months of storage. During storage period of three months, no microbial counts were observed in all treatments of blended guava nectar. Overall findings of investigation revealed that blended guava nectar can successfully be stored for 3 months in glass bottles with minimum changes in chemical, sensory and microbial quality.