A Sensory Analysis of Sugarcane (Co86032) Blended Beverages
J. Prasoona *
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad -500030, India.
T. Supraja
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad -500030, India.
T. Sucharitha
Department of Food and Nutrition, College of Community Science, PJTS Agricultural University, Hyderabad, Saifabad -500004, India.
R. Geetha Reddy
Department of Extension and Communication Management, College of Community Science, PJTS Agricultural University, Hyderabad, Saifabad- 500004, India.
K. Supriya
Department of Statistics, PJTS Agricultural University, Rajendranagar, Hyderabad- 500030, India.
*Author to whom correspondence should be addressed.
Abstract
Objective: The present study was intended to develop sugarcane blended beverages with fruits (Watermelon, pineapple, orange, apple), vegetables (Beetroot and carrot) and assess the acceptability through sensory evaluation.
Methods: The sugarcane variety was obtained from the Rudrur, Regional Sugarcane and Rice Research Station in Nizamabad. The variety that gathered was Co86032. Sugarcane variety (Co86032) was combined with watermelon, pineapple, orange, apple juices and vegetable juices like beetroot and carrot to create blended beverages for the control group (SCO) and experimental groups at varying ratios of 100, 50:50, 60:40, 70:30 and 80:20.
Results: Among all the combinations SCWA2 (Sugarcane-60:Watermelon-40), SCPA3 (Sugarcane-70:Pineapple-30), SCOA3 (Sugarcane-70:Orange-30), SCAP4 (Sugarcane-80:Apple-20), SCBT4 (Sugarcane-80:Beetroot-20) and SCCA4 (Sugarcane-80:Carrot-20) had best acceptability when compared to both the control and experimental samples across all sensory measurements.
Keywords: Co86032 sugarcane variety, sugarcane blended beverages, sensory evaluation