Formulation and Stability Analysis of Pre-Biotic Carambola-Guava Blended Nectar
SL Sangani *
Department of Horticulture, College of Agriculture, Navsari Agricultural University, Bharuch, Gujarat, India.
Dev Raj
Department of Post Harvest Technology, ASPEE College of Horticulture, Navsari Agricultural University, Navsari, Gujarat, India.
Paresh Zinzala
Department of Food Technology, Gyanmanjri Institute of Technology GMIU, Bhavnagar, Gujarat. India.
Virendra Singh
Department of Horticulture, College of Agriculture, Agricultural University, Kota, Rajasthan, India.
Niketa B. Patel
Polytechnic in Horticulture, ASPEE College of Horticulture, Navsari Agricultural University, Navsari, Gujarat, India.
Ram Bharai
Department of Food Processing and Engineering, Shree Parekh Engineering College, GTU, Mahuva, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
The current experiment was designed to prepare a pre-biotic carambola-guava blended nectar with standardizing blending levels and fiber concentration using twenty different treatment combinations. These combinations comprised of five different levels of carambola and guava blends and four varying levels of fiber concentrations. The prepared blended nectar was packed in glass bottle and stored at ambient, for three months and were evaluated for physicochemical and organoleptic quality at an interval of one-month. The results indicated that the pre-biotic carambola-guava nectar prepared with 15 per cent guava pulp, 5 per cent carambola, and 0.20 per cent fibere, retained significantly highest overall acceptance up to three month of storage. The TSS (15.00 to 16.08 oBrix), acidity (0.300 to 0.348 %), total sugars (13.27 to 14.29 %), showed an increasing trend with increasing period of storage, while the protein (0.318 to 0.290 %) and ascorbic acid (23.79 to 18.74 %) content showed decreasing trend during storage period of three months. The overall acceptance score (8.00 to 7.22) was decreased during the storage period. Thus, prepared fibre enriched product can commercially be explored by food processing industry to ensure better returns to growers, processors and consumers as well.
Keywords: Carambola, fiber concentration, guava, nutritional quality, pre-biotic nectar, storage stability