Vol. 12, Issue 6 (2023)

Author(s):
Oshin Pali, Annu Verma, Gunjeshree Gond and Shreya Paikra

Abstract:
An experimental study on development and organoleptic evaluation of carrot and sweet lime blended nectar was conducted at the laboratory of Vegetable Science Department, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). Nectar is a type of non-fermented fruit beverage which is prepared from fruit juice/ pulp of at least 20 percent concentration and 15 percent total soluble solids and about 0.3 percent of acidity. Nectar is consumed directly without diluting with any kind of liquid. This nectar prepared from blending of pure carrot and sweet lime juice contains loads of nutrients and antioxidant properties. Six different treatment combinations (T₀ to T₅) with different concentrations of carrot and sweet lime juice were prepared and organoleptic evaluation was done on the basis of 9 point hedonic scale rating test to standardize the recipe. Among all the treatment combinations T1 (Carrot 80% + Sweet lime 20%) was found to be the best blended combination by scoring highest value (7.8) in hedonic scale for overall acceptability. Large-scale industrial manufacturing of the created blended nectar, which is packed with several health advantages, has a tonne of potential.