Development of pineapple and carrot nectar fortified with mint
Sarfraz Ahmad, Dr. Avinash Singh, Er. Shanta Peter, Shivangi Sharma
The present study was carried out to prepare Development of pineapple and carrot nectar fortified with mint by using pineapple, carrot and mint with the objective to assess the sensory acceptability of the product and chemical properties.. Experimental Treatments were prepared by the level of pineapple i.e. (100%), (60%), (50%) and (40%). Each treatment was replicated five times. Sensory Evaluation of the product was carried out under the criteria of 9 point Hedonic scale. The data obtained during the study was analyzed statistically using variance and critical difference techniques. These experiment have four different treatment combinations, T0 (100% pineapple), T1(60% pineapple and 40% carrot), T2(50% pineapple and 50% carrot), T3(40% pineapple and 60% carrot). The experiment T2 may be taken as 60% pineapple and 40% carrot nectar for getting the best organoleptic quality product. It was found that among all treatments T2 scored higher in sensory evaluation and was considered as optimized product. The developed pineapple and carrot nectar fortified with mint could be recommended for the large scale production at industrial level.