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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (1217) Last page : (1222)
Article doi: : http://dx.doi.org/10.18782/2320-7073

Development and Quality Evaluation of Basil Based Nectar

Mogarkar Pooja Ravindra1* and Patil  Roshan Arun2

1Assistant Professor, Department Of Food Engineering, K. K. Wagh College of Food Technology Nashik, Maharashtra, India
2Research Scholar, K. K. Wagh College of Food Technology Nashik, Maharashtra, India
*Corresponding Author E-mail: prmogarkar@kkwagh.edu.in
Received: 4.09.2018  |  Revised: 7.10.2018   |  Accepted: 15.10.2018  

 ABSTRACT

A study was undertaken for preparation of nectar using basil, papaya, orange. physico-chemical parameters viz.,TSS, acidity, non reducing sugar, total sugars as well as organoleptic attributes viz.,colour, flavour, taste and overall acceptability of nectar were evaluated for 45 days of storage. In the present investigations nectar was developed from basil, papaya and orange as a supplement. The developed nectar was  evaluated for sensory as well as nutritional characteristics. On the basis of sensory analysis sample 2 prepared in the ratio 45:40:15 (Papaya:Orange:Basil) was found most acceptable by panel members terms of colour, taste and overall acceptability. Sample two contains 15° Brix, 0.3 % Acidity and 3.25 pH. Procedure of developing nectar was simple and feasible and contributes for the health benefits to all the age groups.

Key words:  Basil; Papaya; Orange; Pulp; TSS; Bio chemical parameters

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Mogarkar, P.R. and Patil, R.A., Development and Quality Evaluation of Basil Based Nectar, Int. J. Pure App. Biosci.6(5): 1217-1222 (2018). doi: http://dx.doi.org/10.18782/2320-7051.7073