Effect of Blending Custard Apple and Banana Pulp and Acidity on Quality of Nectar

Abstract

The present investigation was aimed to study the effect of blend proportion and acidity level for the preparation of blended nectar and to evaluate nutritional as well as sensory quality of developed product during storage. During investigation, experiment was laid out using completely randomized design with factorial concepts. Experiment was conducted for preparation of custard apple and banana (var. Grand Naine) blended nectar using different levels of blends (B1-20:0, B2-15:5, B3-10:10, B4-5:15 and B5-0:20) and acidity (A1-0.15%, A2-0.20%, A3-0.25% and A3-0.30%) by maintaining TSS of 15°Brix. The results of the present investigation indicate that custard apple and banana fruits can be utilized for processing into custard apple and banana blended nectar. Blended nectar prepared from 20% pulp (5% custard apple and 15% banana) by maintaining 15°Brix TSS and 0.30 per cent acidity was rated as the best treatment (A4B4) on the basis of higher sensory score as well as nutritional composition and also exhibited minimum changes in nutritional as well as sensory attributes (above 7) during six months storage at ambient temperature of 32±2oC. During storage period of six months no microbial counts (nil cfu) were observed in blended nectar. Overall findings of investigation revealed that custard apple and banana blended nectar (A4B4) can be stored successfully for 6 months in glass bottles (after 30 min heat processing at 96±1˚C) with minimum changes in chemical, sensory and microbial quality. The benefit cost ratio (BCR) of custard apple and banana blended nectar was observed 1.64. Thus, developed technologies can commercially be explored by food processing industry for the production of custard apple and banana blended nectar to ensure better returns to growers and processors as well.