International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 6 (2018)

Sensory tolerability of miscellaneous herbal nectar from bottle gourd, mint, lime, sugar syrup

Author(s): Smita Majumder, Kaushal Kishor, Santosh, Anoop Singh
Abstract: Nectars are beverages formulated with the juice or pulp of one or more herbal juice, plus water and sugar in concentrations resulting in a “ready-to-drink” product. The market for such products has greatly expanded fruits mixtures present of series of advantages such as the combination of different aromas and flavors and the sum of their nutritional component. The objective of this work was to develop a nectar based on bottle gourd, mint and lime juice enriched with the vitamin c, zinc, iron and magnesium thus helping in improving overall health, optimizing the formulating using sensory consumer test and response surface statistical methodology eleven formulation was prepared different concentration of bottle gourd its help fight constipation as it is fiber rich because of its fiber have low fat content. The sensory tests were carried out with 20 non-trained panelists using a structured 9 point hedonic scale of evaluate overall acceptance. The overall acceptance of nectars of different formulation varied from 5(“neither liked nor disliked”) to more than 7 (“liked moderately”) showing that some products can be considered adequate to consumer, like the nectar produced from 70%bottle gourd, mint5%, lime juice 5%, 20%sugar syrup the sensory acceptance of nectar was positively affected by increases in the concentrations of bottle gourd and mint, lime and sugar syrup. Thus some products presented good sensory acceptance suggesting commercial potential.
Pages: 118-120  |  189 Views  84 Downloads
International Journal of Food Science and Nutrition
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