PHYSICO–CHEMICAL CHARACTERISTICS OF BLENDED BEVERAGES (RTS) PREPARED FROM GUAVA AND PINEAPPLE

Abstract

A lab experiment “Physio-chemical characteristics of blended beverages (RTS) prepared from guava and pineapple” was conducted during winter season of 2021 at Post Harvest technology Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. The experimental material consisted of ten treatments replicated thrice under Completely Randomized Design with combination of different recipes including two standard recipes without blending of guava and pineapple with varying levels of TSS for RTS. The blended RTS prepared from different recipes and blending ratio were also analysed periodically at 30 days interval for their various chemical constituents. The blended RTS organoleptically evaluated by adopting 9-point Hedonic rating scale and observations were recorded for their chemical changes during storage for 90 days. A critical analysis of physical composition of guava and pineapple fruits revealed that average fruit weight was recorded 5 kg and 5kg, pulp weight 4.2 kg and 4 kg, weight of non-edible waste 880g and 970g, respectively. Among the chemical composition, the TSS was recorded (12.31%, 12.80%), acidity (0.43%, 0.42%), ascorbic acid (243 mg/100 ml, 28.8 mg/100 ml), pH (2.41, 2.29). Among various recipe tried in this investigation, the nectar prepared from the treatment T4 (Guava pulp (40%) + Pineapple juice (60%)) recorded highest TSS, Ascorbic acid, organoleptic score with respect to aroma, taste and overall acceptability. During storage of RTS the acidity, TSS, showed an increasing trend with increasing period of storage (0 to 90 days) under ambient condition. While, there was a decreasing trend of ascorbic acid, pH and organoleptic score during storage period up-to 90 days of storage under ambient condition.