A Sensory Analysis of Sugarcane (Co86032) Blended Beverages
J. Prasoona, T. Supraja, T. Sucharitha, R. Geetha Reddy, K. Supriya
Journal of Advances in Biology & Biotechnology · pp. 561–572 · Published 1 Sep 2024
10.9734/jabb/2024/v27i91329Abstract
Objective: The present study was intended to develop sugarcane blended beverages with fruits (Watermelon, pineapple, orange, apple), vegetables (Beetroot and carrot) and assess the acceptability through sensory evaluation. Methods: The sugarcane variety was obtained from the Rudrur, Regional Sugarcane and Rice Research Station in Nizamabad. The variety that gathered was Co86032. Sugarcane variety (Co86032) was combined with watermelon, pineapple, orange, apple juices and vegetable juices like beetroot and carrot to create blended beverages for the control group (SCO) and experimental groups at varying ratios of 100, 50:50, 60:40, 70:30 and 80:20. Results: Among all the combinations SCWA2 (Sugarcane-60:Watermelon-40), SCPA3 (Sugarcane-70:Pineapple-30), SCOA3 (Sugarcane-70:Orange-30), SCAP4 (Sugarcane-80:Apple-20), SCBT4 (Sugarcane-80:Beetroot-20) and SCCA4 (Sugarcane-80:Carrot-20) had best acceptability when compared to both the control and experimental samples across all sensory measurements.
References (8)
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Cited by 2
Francisco Jorge Nogueira de Moura, Felipe Sousa da Silva, L. G. Mendes · Revista Sítio Novo · 2026
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