Formulation and Stability Analysis of Pre-Biotic Carambola-Guava Blended Nectar

Abstract

The current experiment was designed to prepare a pre-biotic carambola-guava blended nectar with standardizing blending levels and fiber concentration using twenty different treatment combinations. These combinations comprised of five different levels of carambola and guava blends and four varying levels of fiber concentrations. The prepared blended nectar was packed in glass bottle and stored at ambient, for three months and were evaluated for physicochemical and organoleptic quality at an interval of one-month. The results indicated that the pre-biotic carambola-guava nectar prepared with 15 per cent guava pulp, 5 per cent carambola, and 0.20 per cent fibere, retained significantly highest overall acceptance up to three month of storage. The TSS (15.00 to 16.08 oBrix), acidity (0.300 to 0.348 %), total sugars (13.27 to 14.29 %), showed an increasing trend with increasing period of storage, while the protein (0.318 to 0.290 %) and ascorbic acid (23.79 to 18.74 %) content showed decreasing trend during storage period of three months. The overall acceptance score (8.00 to 7.22) was decreased during the storage period. Thus, prepared fibre enriched product can commercially be explored by food processing industry to ensure better returns to growers, processors and consumers as well.