International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink


Humera Rani, Nageena Qayyum, Baber Shamrez, Rehmat Jahan, Abdul Qadir Khan

Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink was studied. Blended juice was prepared using different formulations. Different samples of blended juice were prepared having ratio of carrot and sour orange juice as T0 (100:0), T1 (90: 10), T2 (80:20), T3 (70:30), T4 (60:40) and T5 (50:50). Samples were preserved with sodium benzoate at the rate of 0.1%. Crystal clear plastic bottles used for sample packing and placed at ambient temperature. Physicochemical and sensory evaluation of blended juice was also studied and their value are given as total soluble solid (T0=11.9, T1= 11.9, T2=12.1, T3=11.8, T4=11.9, T5=11.9), pH (T0=3.97, T1=3.9, T2=3.93, T3=3.86, T4=3.89, T5=3.9), vitamin C ( T0=34.6, T1=46.2, T2=38.5, T3=50, T4=42.3, T5=38.5), acidity (T0=0.256, T1=0.16, T2=0.256, T3=0.224, T4=0.228, T5=0.352), sugar acid ratio (T0=46.48, T1=74.37, T2=47.65, T3=52.67, T4=41.31, T5=33.8), color (T0=9, T1=7, T2=8, T3=8.6, T4=8.3, T5=8), flavor (T0=8, T1=8, T2=7.6, T3=8.6, T4=8, T5=7.6) and overall acceptability (T0=8, T1=8, T2=7, T3=8.5, T4=8, T5=7.3). The result based on sensory and quality evaluation showed that T3 (70 % carrot and 30% sour orange) having maximum nutrients and having good quality attributes.
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