Bioactive, Microbiological and Organoleptic Characteristics of Kiwi Lemongrass Blended Nectar
Abhay Bhagat, Monika Sood, Julie D. Bandral, Neeraj Gupta, Kamaldeep Kour, Mehnaza Bashir
Journal of Advances in Biology & Biotechnology · pp. 904–913 · Published 23 Apr 2025
10.9734/jabb/2025/v28i42247Abstract
The aim of the present study was to develop kiwi lemongrass nectar and to assess the bioactive, microbiological and organoleptic parameters during ambient storage conditions. For the development of kiwi lemongrass nectar, kiwi and lemongrass were blended in different proportions of 100:0, 97:03, 94:06, 91:09, 88:12, 85:15 and 82:18, respectively. The nectar was filled into pre-sterilized glass bottles and its storability under ambient conditions was examined after every 30 days. The results revealed that treatment T7 recorded highest antioxidant activity of 49.35 percent and lowest total plate count of 1.07 x 103cfu per ml. Sensory evaluation of nectar revealed that highest mean colour score was recorded in T4 (7.99) whereas, treatment T5, was adjudged as superior in flavour (7.95), taste (8.17), consistency (7.90) On the basis of organoleptic parameters, the blend having 88% kiwi pulp and 12% lemongrass was found best and safe to consume for 90 days of storage.
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