STANDARDIZATION OF BLENDED NECTAR USING BANANA PSEUDOSTEM SAP AND MANGO PULP SANTOSH VIJAYBHAI PATEL

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1 STANDARDIZATION OF BLENDED NECTAR USING BANANA PSEUDOSTEM SAP AND MANGO PULP BY SANTOSH VIJAYBHAI PATEL B.Sc. (Hons.) Horticulture DEPARTMENT OF POST HARVEST TECHNOLOGY ASPEE COLLEGE OF HORTICULTURE AND FORESTRY NAVSARI AGRICULTURAL UNIVERSITY NAVSARI GUJARAT STATE MAY 2016 Registration No

2 The Journey of Learning Doesn t Stop Here... Specially Dedicated to My beloved parents and My guru Dr. C.S Desai

3 STANDARDIZATION OF BLENDED NECTAR USING B ANANA PSEUDOSTEM SAP AND MANGO PULP A THESIS SUBMITTED TO THE NAVSARI AGRICULTURAL UNIVERSITY NAVSARI IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE (HORTICULTURE) IN POST HARVEST TECHNOLOGY BY SANTOSH VIJAYBHAI PATEL B. Sc. (Hons.) Horticulture DEPARTMENT OF POST HARVEST TECHNOLOGY ASPEE COLLEGE OF HORTICULTURE AND FORESTRY NAVSARI AGRICULTURAL UNIVERSITY NAVSARI GUJARAT STATE May-2016 Registration No.:

4 ABSTRACT

5 S T A N D A R D I ZA T I O N O F B L E N D E D N E C T A R U S I N G B A N A N A P S E U D O S T E M S A P A N D M A N G O P U L P N a m e o f S t u d e n t : M a j o r A d v i s o r : P a t e l S. V. D r. C. S. D e s a i D E P A R T M E N T O F P O S T H A R V E S T T E C H N O L O G Y A S P E E C O L L E G E O F H O R T I C U L T U R E A N D F O R E S T R Y N A V S A R I A G R I C U L T U R A L U N I V E R S I T Y N A V S A R I A B S T R A C T T h e p r e s e n t i n v es t i g a t i o n e n t i t l e d S t a n d a r d i z a t i o n o f b l e n d e d n e c t ar u s i n g b a n an a p s e u d o s t e m s a p a n d ma n g o p u l p w a s u n d e r t a k e n a t D e p a r t me n t o f P o s t - h a r v e s t T e c h n o l o g y a n d B a n a n a P s e u d o s t em P r o c e s s i n g U n i t, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i d u r i n g t h e ye a r I n t h i s e x p e r i me n t d i f f e r e n t c o mb i n a t i o n b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p w ere t a k e n a s t r e a t me n t s t o p r e p a r e b l e n d e d n e c t a r a n d p a c k e d g l a s s b o t t l e s w e r e s t o r e d a t r o o m t e mp e r a t u r e. T h e p h ys i c o - c h e mi c a l p r o p e r t i e s vi z. A c i d i t y ( p e r c e n t ), T o t a l s u g a rs ( % ), R e d u c i n g s u g a rs (%), N o n - r e d u c i n g s u g a rs (%), L i p i d (% ), P o t a s s i u m ( mg / g ), C a r b o h yd r a t e (% ), P r o t e i n (%), C a l o r i f i c v a l u e ( K c a l ), I r o n ( mg / g ), mi c r o b i a l c h a r a c t e r i s t i c s, a n d s e n s o r y q u a l i t i e s w e r e e v a l u a t e d p e r i o d i c al l y u p t o s i x mo n t h. T h e r e s u l t d a t a w e r e s t a t i s t i c a l l y a n a l y z e d b y u s i n g s i mp l e C R D u s i n g 3 r e p e t i t i o n s. I t c a n b e e l u c i d a t e d t h a t, A c i d i t y, T o t a l s u g a r, R e d u c i n g s u g a r, C a r b o h yd r a t e, P r o t e i n a n d C a l o r i f i c v a l u e w a s b e s t g a i n i n t r e a t me n t T 1 v i z. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o p u l p, w h e r e a s T 11 v i z % b a n a n a p s e u d o s t e m s a p a n d 0 % ma n g o

6 P o t a s s i u m, a n d I r o n c o n t a i n. A c i d i t y a n d L i p i d co n t a i n o f n e c t a r s h o w s i n c r ea s i n g t r e n d w h i l e mo s t o f t h e o t h e r p a r a me t e r v a l u e s h o w s v e r y s l i g h t d e c r e a s i n g t r e n d d u r i n g 6 mo n t h o f s t o r a g e p e r i o d. L o o k i n g t o t h e s e n s o r y s c o r e s o f b l e n d e d n e c t a r, t r e a t me n t T 1 v i z. 0 % b a n a n a p s e u d o s t e m s a p a n d 100 % ma n g o pulp g a i n e d ma x i mu m s c o r e a t i n i t i a l, 2, 4, a n d 6 mo n t h o f s t o r a g e, w h i c h mi g h t b e d u e t o h i g h e r p r o p o r t i o n o f ma n g o p u l p w h i c h w a s p r e f e r r e d mo r e b y p a n e l i s t s. D u r i n g s t o r ag e p e r i o d o f s i x mo n t h s n o mi c r o b i a l c o u n t s w e r e o b s e r v e d i n b l en d e d n e c t a r. O v e r a l l f i n d i n g s o f i n v es t i g a t i o n r e v e a l e d t h at b l e n d ed n e c t a r c a n s u c c e s s f u l l y b e s t o r e d fo r 6 mo n t h s i n g l a s s b o t t l e s ( a f t e r 30 mi n h e a t p r o c e s s i n g at 96 ± 1 C ) w i t h mi n i mu m c h a n g e s i n c h e mi c a l, s e n s o r y a n d mi c r o b i a l q u a l i t y. M o r e o v e r, b l e n d i n g u p t o 50 % b a n a n a p s eu d o s t e m s a p w i t h 50 % ma n g o p u l p w e r e f o u n d w i t h a c c e p t a b l e s e n s o r y q u a l i t i e s w h i c h w e r e n o t o n l y p r e f e r r e d b y p a n e l i s t b u t a l s o p r o v i d e h i g h e r n u t r i t i v e q u a l i t i e s t h a n o n w a r d t r e a t me n t s. I t a l s o r e v e a l e d f r o m t h e e x p e r i me n t t h a t, a s t h e p r o p o r t i o n o f b a n a n a p s e u d o s t e m s a p i n c r e a s i n g i n t h e b l e n d e d n e c t a r, t h e n e t p r o f i t a n d B : C r a t i o a l s o i n c r e a s i n g d u e t o ch e a p r a w ma t e r i a l c o s t o f b a n a n a p s e u d o s t e m s a p t h a n ma n g o p u l p. T h u s, p r e p a r e d f o r mu l a t i o n c a n c o mme r c i a l l y b e e x p l o r e d b y f o o d p r o c e s s i n g i n d u s t r y f o r t h e p r o d u c t i o n o f q u a l i t y b l e n d e d n e c t a r t o e n s u r e b e t t e r r e t u r n s t o g r o w e r s, p r o c e s s o r s a n d c o n s u me r s a s w e l l. III

7 Dr. C. S. Desai Assistant Research Scientist (PHT) Phone No.: Soil and Water Management Research Unit, Navsari Agricultural University, Navsari C E R T I F I C A T E T h i s i s t o c e r t i f y t h a t t h e t h e s i s e n t i t l ed S T A N D A R D I ZA T I O N O F B L E N D E D N E C T A R U S I N G B A N A N A P S E U D O S T E M S A P A N D M A N G O P U L P s u b mi t t e d b y SANTOSH VIJAYBHAI PATEL i n p a r t i a l f u l f i l l me n t o f t h e r e q u i r e me n t f o r t h e a w a r d o f d e g re e o f M A S T E R O F S C I E N C E ( H O R T I C U L T U R E ) in P O S T H A R V E S T T E C H N O L O G Y o f N a v s a r i A g r i c u l t u r a l U n i v e r s i t y i s a r e c o r d o f b o n a f i d e r e s e a r c h w o r k c a r r i e d o u t b y h i m u n d e r m y g u i d a n c e a n d s u p er v i s i o n a n d t h e t h e s i s h a s n o t p r ev i o u s l y f o r me d o n t h e b a s i s f o r t h e a w a r d o f a n y d e g r e e, d i p l o ma o r o t h e r s i mi l a r t i t l e. P l a c e : N a v s a r i M a j o r A d v i s o r D a t e : ( C. S. D e s a i ) IV

8 D E C L A R A T I O N T h i s i s t o d e c l a r e t h a t w h o l e o f t h e r e s e a r c h w o r k r e p o r t e d i n t h e t h e s i s i s p a r t i a l f u l f i l l me n t o f t h e r e q u i r e me n t f o r t h e d e g r e e o f M a s t e r o f S c i e n c e ( H o r t i c u l t u r e ) in P o s t H a r v e s t T e c h n o l o g y b y t h e u n d e r s i g n e d i s t h e r e s u l t s o f i n v e s t i g a t i o n d o n e b y me u n d e r d i r e c t g u i d a n c e a n d s u p e r v i s i o n o f D r. C. S. D e s a i, A s s i s t an t R e s e a r c h S c i e n t i s t ( P H T ), S o i l a n d Wa t e r M a n a g e me n t R e s e a r c h unit, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i a n d p a r t o f t h e w o r k h a s b e e n s u b mi t t e d f o r a n y o t h e r s o f a r. Pl a c e : N a v s a r i ( P a t e l S. V.) D a t e : M a y, C o u n t e r s i g n e d b y ( C. S. D e s a i ) A s s i s t a n t R e s e a r c h S c i e n t i s t ( P H T ) S o i l a n d Wa t e r M a n a g e me n t R e s e a r c h u n i t, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i. V

9 ACKNOWLEDGEMENTS This thesis owes its existence to the help, support, and inspiration of several people. First of all I a m t h a n k f u l t o l o r d s w a m i n a r a y a n a n d m y g u r u p r a m u k h s w a m i m a h a r a j f o r h i s l o v i n g k i n d n e s s i n m a k i n g t h e c o m p l e t i o n o f t h i s w o r k p o s s i b l e. A r e s e a r c h o u t c o m e i s a n e m b o d i m e n t o f t h e c o n c e n t r a t e d e f f o r t s a n d c o - o r d i n a t i o n o f a l l i n v o l v e d i n t h e p r o c e s s. T h e c o n s e q u e n t f r u i t w i t h t h e c o n c e n t r a t e d e f f o r t s m u s t b e s h a r e d. T h i s i s h u m b l e a t t e m p t t o r e m e m b e r a l l t h o s e w h o h a v e b e e n h e l p f u l i n t h e c o u r s e o f p r e p a r i n g t h i s t h e s i s. H o n e s t l y t o d a y, I c a n n o t f i n d a n y w o r d s t o e x p r e s s m y f e e l i n g o n t h i s h a p p i e s t m o m e n t o f c o m p l e t i o n o f m y R e s e a r c h w o r k a n d t h i s m a n u s c r i p t. A n d s o c o m e s t h e t i m e t o l o o k b a c k o n t h e p a t h t r a v e l e d d u r i n g t h i s e n d e a v o r s, w h i c h i s o n l y p o s s i b l e o f b l e s s i n g s o f m y p a r e n t s, w e l l - w i s h e r s a n d a k i n d g e n t l e m a n m y r e s e a r c h g u i d e. I n e v e r y o n e s l i f e t h e d a y a r i s e s w h e n o n e h a s t o s h a p e t h e f e e l i n g s i n w o r d s. E v e n t h o u g h c a r v i n g t h e f e e l i n g s i s v e r y d i f f i c u l t, t h e i r e x p r e s s i o n n e c e s s a r y a t t h a t t i m e, f o r m e, t h e s p e l l h a s c r o n e t o g a t h e r w o r d s f o r e x p r e s s i n g m y g r a t i t u d e t o w a r d s a l l t h e p e o p l e, w h o h e l p i n b u i l d i n g u p m y c a r e e r. I a m e x t r e m e l y f o r t u n a t e f o r h a v i n g t h i s o p p o r t u n i t y t o e x p r e s s m y s i n c e r e t h a n k s a n d d e e p s e n s e o f g r a t i t u d e t o m y R e s e a r c h G u i d e, D r. C. S. D e s a i, A s s i s t a n t R e s e a r c h S c i e n t i s t ( P H T ), S o i l a n d W a t e r M a n a g e m e n t, R e s e a r c h u n i t, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i, f o r h i s s u g g e s t i o n o f a r e s e a r c h p r o b l e m p e r t i n e n t t o t h e p r e s e n t s c i e n t i f i c s c e n a r i o e s p e c i a l l y a t n a t i o n a l l e v e l, f o r h i s a t t e n t i o n a n d m a g n a n i m o u s a t t i t u d e r i g h t f r o m t h e f i r s t d a y, t o u n d e r s t a n d a n d a n a l y s e t h e o b s t r a c l e s b y w h i c h a n y r e s e a r c h e r w o u l d f a i l. I t h a s a p r i v i l e g e t h a t h e w a s n o t e a s i l y a p p r o a c h a b l e, e v e n h e w a s w i l l i n g t o s o l v e p r o b l e m s t h a t w o u l d a r i s e d u r i n g t h e c o u r s e o f r e s e a r c h a n d t h e s i s w r i t i n g. T h e f u r n i s h e d m o r a l w i t h m e a s a n u n r e m i t t i n g s o u r c e o f b o o s t u p, b o t h i n t e l l e c t u a l s t h a t m a d e b y t a s k m u c h s i m p l e r t h a n i t w o u l d h a v e b e e n f u l f i l l i n g t h i s o r d e a l. I a c k n o w l e d g e, w i t h g r a t i t u d e a n d a p p r e c i a t i o n, t h e r e a d y a s s i s t a n c e, i n v o l v e m e n t a n d c r i t i c a l s u g g e s t i o n s o f t h e m i n o r a d v i s o r D r. S. J. P a t i l, I / C P r o f e s s o r a n d H e a d, D e p a r t m e n t o f F r u i t s c i e n c e, A C H F, a n d m e m b e r o f m y a d v i s o r y c o m m i t t e e, D r. D e v R a j, A s s o c i a t e P r o f e s s o r a n d H e a d, VI

10 D e p a r t m e n t o f P o s t H a r v e s t T e c h n o l o g y, A C H F, M r. H. N. C h h a t r o l a A s s i s t a n t P r o f e s s o r, D e p a r t m e n t o f A g r i c u l t u r a l S t a t i s t i c s, A C H F, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i, t h r o u g h o u t t h e p r e s e n t s t u d y. I a m g r a t e f u l t o o u r V i c e C h a n c e l l o r D r. C. J. D a n g a r i y a and D i r e c t o r o f R e s e a r c h D r. A. N. S a b a l p a r a T a k e n d e e p a p p r e c i a t i o n i s b e i n g re n d e r e d t o t h e P r i n c i p a l a n d D e a n, D r. B. N P a t e l, A S P E E. C o l l e g e o f H o r t i c u l t u r e a n d F o r e s t r y, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i f o r p r o v i d i n g t h e f a c i l i t i e s d u r i n g t h e c o u r s e o f m y s t u d i e s. I a m a l s o t h a n k f u l t o D r. J. R. N a i k A s s o c i a t e p r o f e s s o r, D e p t. o f A g r i c u l t u r a l S t a t i s t i c s, N. M. C o l l e g e o f A g r i c u l t u r e, N. A. U, N a v s a r i f o r d a t a a n a l y s i s. M y s p e c i a l t h a n k s t o H a r i h a r V a i d h y a Research A ssi sta nt, D r. S a u n a k s i r, J i t u b h a i, a n d w o r k e r s R a n j a n b e n a n d S m i t a b e n S. W. M. R. U, N. A. U. N a v s a r i M y s i n c e r e t h a n k s t o O r g a n o l e p t i c p a n e l M r. J i l e n P a t e l, E r. P. S. P a n d i t, E r. A. K. S e n a p a t i, E r. F. M. S h a h u, D r. H a r i s h S u t h a r A s s i s t a n t p r o f e s s o r a n d P l a n t o p e r a t o r M r. B a l v a n t b h a i, J. P. S i n g s i r Departmen t of Po s t H a r v e s t T e c h n o l o g y, A C H F, N A U, N a v s a r i. M y v o c a b u l a r y f a i l s t o g e t w o r d s t o c o n v e y m y h e a r t f e l t g r a t i t u d e t o m y g o o d f r i e n d s A n i r u d h, L e k h a n d u t h o n g d o k, l a v a n y a, p a r e s h, r i d d h i, t a n v e e r, j a y s u k h, r i d d h i m i s t e r y, u t s a v, s u r e s h, m u k e s h, a v i s h a, p r i t a m, a p e k s h a, d e e p i k a, d h a r m i s t h a, S a m a r t h, j i g a r, h i r a l a l, d h a r m a r a j, t r u p e n, y a s h, f o r e n c o u r a g i n g m e t o d o r i g h t t h i n g s a t r i g h t t i m e, f o r t h e i r w i l l i n g c o o p e r a t i o n, j o y f u l c o m p a n y a n d g o o d w i s h e s I w i l l b e a l w a y z t h a n k f u l t o t h e m. N o w o r d s i n t h i s m o r t a l w o r l d c a n s u f f i c e, t o e x p r e s s m y f e e l i n g s, h i g h a p p r e c i a t i o n a n d d e e p e s t s e n s e o f r e v e r e n c e t o w a r d s m y w o r s h i p t h a t t a u g h t m e v a l u e o f l i f e, h u m a n i t y a n d t r u t h a n d I r e a l i z e t h e p a i n s t a k i n g e f f o r t s t a k e n u p b y t h e m, m y b e l o v e d p a r e n t s m y d e a r e s t P a p a M r. V i j a y b h a i. V. P a t e l a n d m y l o v i n g M u m m a M r s. M i t a b e n V. P a t e l f o r t h e i r e v e r l a s t i n g l o v e, c o n s t a n t e n c o u r a g e m e n t, p r a y e r s u p p o r t a n d s a c r i f i c e w i t h o u t w h i c h t h i s d r e a m c o u l d n o t VII

11 b e c o m e a r e a l i t y. I a m t h a n k f u l t o M y d e a r e s t s i s t e r, V a i d e h i V. P a t e l w h o a l w a y s s t o o d b e h i n d m e i n m y b a d i n e v e r y a s p e c t o f m y l i f e t h e y w i l l a l w a y s s h a r e a p a r t o f m y s o u l a n d l o v e, c a r e a n d s t r e n g t h g i v e n b y t h e m i s b e h i n d t h e l i m i t o f w o r d s t o e x p r e s s. I a m a l s o i n d e b t e d t o t h o s e w h o h a v e h e l p e d m e i n o n e - w a y o r o t h e r. N o w a s I c o n v e y t h i s t h e s i s i n m y h a n d, I c a r r y w i t h m e m e m o r i e s t h a t w i l l e n r i c h m y n o s t a l g i a. P l a c e : N a v s a r i D a t e : May, ( S. V. P a t e l ) VIII

12 CONTENTS C H A P T E R N O. T I T L E P A G E N O. I. I N T R O D U C T I O N 1-5 II. R E V I E W O F R E S E A R C H W O R K 6-26 III. M A T E R I A L S A N D M E T H O D S I V. E X P E R I M E N T A L R E S U L T S V. D I S C U S S I O N V I. S U M M A R Y A N D C O N C L U S I O N REFERENCES XVI-XX11 APPENDIX XXIII-XXIV IX

13 LIST OF TABLES Table No. Title Page No. 3.1 T r e a t me n t d e t a i l s w i t h d i f f e r e n t b l e n d i n g p r o p o r t i o n s 4.1 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n a c i d i t y (%) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n t o t a l s u g a r s ( % ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n n o n r e d u c i n g s u g a r s ( % ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n r e d u c i n g s u g a r s ( % ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n l i p i d ( % ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n p o t a s s i u m ( mg / g ) of n e c t a r 53 X

14 d u r i n g s t o r a g e 4.7 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n c ar b o h yd r a t e ( % ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n p r o t e i n ( % ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n i ro n ( mg / g ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n ca l o r i f i c v a l u e ( K c a l ) o f n e c t a r d u r i n g s t o r a g e E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n c o l o u r o f n e c t a r d u ri n g s t o r a g e ( 9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n t as t e o f n e c t a r d u r i n g s t o r a g e (9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n f l a v o u r o f n e c t a r d u r i n g s t o r a g e 67 XI

15 (9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n t ex t u r e o f n e c t a r d u r i n g s t o r a g e (9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n o v e r a l l a c c e p t a b l i t y o f n e c t a r d u r i n g s t o r a g e ( 9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d 71 ma n g o p u l p o n t o t a l p l a t e c o u n t ( 10 2 cfu) o f n e c t a r d u r i n g s t o ra g e Treatment wise recipe of blended nectar (For 40 bottles of 200 ml) Treatment wise economics of blended nectar 74 XII

16 LIST OF FIGURES FIGURE NO. TITLE AFTER PAGE 4. 1 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n a c i d i t y ( % ) o f n e c t a r d u r i n g s t o r a g e 4. 2 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n t o t al s u g a r s ( % ) o f n e c t a r d u r i n g s t o r a g e 4.3 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p an d ma n g o p u l p o n n o n r e d u c i n g s u g a r s ( % ) o f n e c t a r d u r i n g s t o ra g e 4.4 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n r e d u c i n g s u g a r s ( % ) o f n e c t a r d u r i n g s t o ra g e 4.5 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n l i p i d ( % ) o f n e c t a r d u r i n g s t o r a g e 4.6 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n p o t a s s i u m ( m g / g ) o f n e c t a r d u r i n g s t o ra g e 4.7 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n c a r b o h yd r a t e ( % ) o f n e c t a r XIII

17 d u r i n g s t o r a g e 4.8 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n p r o t e i n ( % ) o f n e c t a r d u r i n g s t o r a g e 4.9 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n i r o n ( mg / g ) o f n e c t a r d u r i n g s t o r a g e 4.10 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n c a l o r i f i c v a l u e ( K c a l ) o f n e c t a r d u r i n g s t o ra g e 4.11 E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n c o l o u r o f n e ct a r d u r i n g s t o r a g e ( 9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n t a s t e o f n ec t a r d u r i n g s t o r a g e ( 9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n f l a v o u r o f n ec t a r d u r i n g s t o r a g e ( 9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n t e x t u r e o f n ec t a r d u r i n g s t o r a g e ( 9 p o i n t s h e d o n i c t e s t ) E f f e c t o f b l e n d i n g o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p o n o v e r a l l a c c ep t a b l i t y o f n e c t a r d u r i n g s t o ra g e ( 9 p o i n t s h e d o n i c t e s t ) XIV

18 LIST OF PLATES PLATE NO. TITLE AFTER PAGE 1 V i e w o f t r e a t me n t w i s e b l e n d e d n e c t a r 30 2 V i e w o f me t h o d o l o g y a d o p t e d f o r p r e p a r a t i o n o f b l en d e d n e c t a r 3 O r g a n o l e p t i c e v al u a t i o n o f b l e n d e d n e c t a r b y t h e t r a i n e d p a n e l ist XV

19 LIST O F S YM BO LS A N D AB BRE VI ATI O N S A b b r e v i a t i o n s A n o n. A n o n y m o u s B C R R T S R T E R T C B e n e f i t C o s t R a t i o R e a d y- to - S e r v e R e a d y- to - E a t R e a d y- to - C o o k C. D. C r i t i c a l D i f f e r e n c e C. V. Co - e f f i c i e n t o f V a r i a t i o n Cm C e n t i m e t e r e t a l. E t a l i a ( a n d o t h e r s ) e t c. E t c e t e r a F A O F o o d a n d A g r i c u l t u r a l O r g a n i z a t i o n F i g. F i g u r e G G r a m Ha H e c t a r e i. e. T h a t i s Kg K i l o g r a m L L i t r e Mg M i l l i g r a m Ml M i l l i l i t e r MT M e t r i c T o n s N N o r m a l i t y Na S o d i u m K P o t a s s i u m N A U N a v s a r i A g r i c u l t u r a l U n i v e r s i t y N H B N a t i o n a l H o r t i c u l t u r e B o a r d No. N u m b e r N R S N o n - r e d u c i n g s u g a r s XVI

20 NS B C P p m C. R. D. RH RS R T S S. E m. T P C TS T S S µg v i z. B A R C f u N o n - s i g n i f i c a n t D e g r e e B r i x D e g r e e C e l s i u s P a r t s p e r m i l l i o n C o m p l e t e l y R a n d o m i z e d R e l a t i v e H u m i d i t y R e d u c i n g s u g a r s R e a d y T o S e r v e S t a n d a r d E r r o r o f M e a n T o t a l p l a t e c o u n t T o t a l s u g a r s T o t a l s o l u b l e s o l i d s M i c r o g r a m N a m e l y B r i x a c i d r a t i o c o l o n y f o r m i n g u n i t D e s i g n S y m b o l s M u l t i p l y + A d d i t i o n - S u b t r a c t i o n ± P l u s o r M i n u s : C o l o n ( ) B r a c k e t ; S e m i c o l o n % P e r c e n t / P e r = I s e q u a l t o XVII

21 _,~--- INTRODUCTION

22 Introduction I. IN TR O D UC TI ON B a n a n a i s o n e o f t h e mo s t i mp o r t a n t ma j o r f r u i t c r o p gr o w n i n I n d i a. I n r e s p e c t o f a r e a a n d p r o d u ct i o n, i t r an k s s e c o n d o n l y t o ma n g o i n t h i s c o u n t r y. I n I n d i a, i t i s cu l t i v a t ed u n d e r a r e a o f 8, 03, 000 h a w i t h l a k h M T p r o d u ct i o n w i t h p r o d u ct i v i t y o f M T / h a a n d i n G u j a r a t, o v e r a r e a o f 66, 500 h a w i t h p r o d u c t i o n o f l a k h M T ( A n n o n., 2014 ). I n I n d i a, t h e a r e a u n d e r b a n a n a i s i n c r e a s i n g s t e a d i l y b e c a u s e o f h i g h e r r e t u r n a s c o mp a r e d t o o t h e r c r o p s. S i mi l a r l y, w i t h t h e t e c h n o l o g i c a l d e v el o p me n t i n b a n an a c u l t i v a t i o n, i t s p r o d u c t i v i t y i s a l s o s h o w i n g r i s i n g t re n d. I n G u j a r a t, G r a n d N a i n e i s t h e c o mme r c i a l c u l t i v a r o f b a n a n a c o v e r i n g mo r e t h a n 90 % o f t h e a r e a w h i c h g i v e s h i g h er p r o d u c t i o n. G r a n d N a i n e i s mo r e p o p u l a r b e c a u s e i t g i v e s e a r l y yi e l d a s c o mp a r e d t o o t h e r v a r i e t i e s. G r a n d N a i n e c a n b e h a r v e s t e d a f t e r e l e v e n mo n t h s o f p l a n t i n g a n d r a t o o n c a n b e h a r v e s t e d a f t e r 18 mo n t h s o f p l a n t i n g, i f p r o p e r t e c h n o l o g y i s a d a p t e d. A v e r a g e y i e l d o f G r a n d N a i n e i s a b o u t 50 t o n n e s p e r h e c t a r e. A v e r a g e y i e l d o f b a n a n a i n G u j a r a t i s a b o u t 45 t o n n e s p e r h e c t a r e. O t h e r v a r i e t i e s l i k e M a h a l a x mi, B a s r a i a n d G a n d e v i s e l e c t i o n i s a l s o f a mo u s a mo n g f e w f a r me r s. B a n a n a i s r i ch s o u r c e o f n u t ri e n t a n d en e r g y, w h i c h ma j o r l y c o n s u me d a s t a b l e f o o d i n I n d i a. T h e c o mp o s i t i o n s o f b an a n a f r u i t c o n t e n t s ; p e r 100 g o f e d i b l e p o r t i o n i s w a t e r 75 p e r c e n t, e n e r g y 85 K c a l, p r o t e i n 1. 1 p e r c e n t, f a t 0. 2 p e r c e n t a n d c a r b o h y d r a t e p e r c en t. T h e mi n e r a l c o n t e n t s a r e c a l c i u m 8 mg, p h o s p h o r u s 26 mg, i r o n 0. 7 mg a n d ma g n e s i u m 33 mg.

23 Introduction Moreover, the vitamin contents are vitamin A190 IU, th iamine 0.05 mg, nicotinic acid 0.7 mg and ascorbic acid 10 mg. B a n a n a i s a v a i l a b l e t h r o u g h o u t t h e y e a r i n t h e g r o w i n g a r e a s, h o w e v e r t h e r e i s p i c k s a n d f a l l s i n t h e p r o d u c t i o n. I t ' s s h o r t s h e l f - l i f e n e c e s s i t a t e s i t s c o n v e r s i o n i n t o v ar i o u s v a l u e a d d e d p r o d u c t s v i z., b a n a n a p u r e e, p o w d e r, w a f e r s, f l o u r, w i n e, f i g s, j a m, c a n n e d s l i c e s, d e h yd r a t e d b a n a n a s l i c e s, f l a k e s, v i n e g a r, k e t c h u p, c h u t n e ys, p i c k l e s, b e v e r a g e s a n d f r u i t b a r e t c. A p a r t f r o m f r u i t, b a n a n a c r o p a l s o g e n e r a t e h u g e q u an t i t y o f b i o ma s s i n t h e f o r m o f p s e u d o s t e m, l e a v e s, s u c k e r s e t c. T h e b a n a n a s t e m c a l l e d t h e p s e u d o s t e m i s a j u i c y ma t e r i a l r i c h i n f i b e r. I t h a s g r e a t me d i c i n a l v a l u e t o o. C e n t r a l c o r e o f b a n a n a p s e u d o s t e m c a n b e u s e d a s v e g e t a b l e a n d i n S o u t h e r n I n d i a a n d N o r t h - E a s t I n d i a p e o p l e a r e c o n s u mi n g i t r e g u l a r l y a s s a l a d a n d s a b j i. J u i c e f r o m b a n a n a s t e m i s a w e l l - k n o w n r e me d y f o r u r i n a r y d i s o r d e r s. I t i mp r o v e s t h e f u n c t i o n a l e f f i c i en c y o f k i d n e y a n d l i v e r t h e r e b y a l l e v i a t i n g t h e d i s c o mf o r t s a n d d i s ea s e d c o n d i t i o n i n t h e m. I t h e l p s i n t h e d i s s o l u t i o n o f c a l c i u m o x a l a t e, a c a u s e f o r t h e f o rma t i o n o f k i d n e y s t o n e s. T h e p r o d u c t c o u l d b e c o n s u me d f o r i t s me d i c i n a l v a l u e. B e c a u s e o f i t s h i g h c o n t e n t o f p h e n o l i c a n d t a n n i n s i mp a r t i n g a n a s t r i n g e n t t a s t e t o t h e b e v e r a g e, i t s c o n s u mp t i o n i s l i mi t e d ( A b i r a mi e t al., ). D u e t o h i g h p h e n o l s a n d i r o n c o n t a i n ; t h e i mme d i a t e b r o w n i n g o f t h e e x t r a c t e d j u i c e h a s b e e n a p r o b l e m f o r t h e c o mme r c i a l u t i l i z a t i o n o f t h e j u i c e. A t p r e s e n t, t h i s b i o ma s s p a r t i c u l a r l y p s e u d o s t e m i s a b s o l u t e w a s t e i n mo s t o f t h e s t a t e s o f I n d i a a n d G u j a r a t i s n o t a n ex c e p t i o n t o t h i s p ra c t i c e o f d i s p o s i n g p s e u d o s t e m a s w a s t e. N o t o n l y t h i s, b u t f o r d i s p o s i n g p s e u d o s t e m p r e s e n t l y f a r me r s 2

24 Introduction a r e s p e n d i n g a b o u t R s. 1 2, t o 1 5, p e r h a. D i s p o s a l o f p s e u d o s t e m i n a r o u t i n e w a ys i. e., d u mp i n g o n f i e l d b u n d s a n d b u r n i n g, d i s p o s i n g i n n a l l a / n a t u r a l d r a i n s e t c. c a u s i n g e n v i r o n me n t a l p r o b l e ms a s w e l l a s b e c o me s v e r y g o o d p l a c e f o r p a t h o g e n a n d i n s e c t t o g r o w o n i t. C u r r e n t l y c l e a n I n d i a c a mp a i g n i s o n p i c k t o i n i t i a t e i t a t v i l l a g e a n d f a r m l e v e l, d i s p o s al o f p s e u d o s t e m i s mu s t d o a c t i v i t y f o r f a r me r s. F u r t h e r, a t n a t i o n a l l e v e l w o r k r e l a t e d t o d e v e l o p i n g v a l u e a d d e d p r o d u c t s f r o m b a n a n a p s e u d o s t e m i s mo s t l y r e s t r i c t e d t o f i b r e e x t r a c t i o n an d p r o d u c t s l i k e h a n d i c r a f t s, h a n d w o v e n f a b r i c s, p a p e r p r o d u c t s e t c. o n a s ma l l s c a l e. H o w e v e r N a v s a r i A g r i c u l t u r a l U n i v e r s i t y h a s d e v e l o p e d s o ma n y p r o d u c t s u n d e r N A I P s c h e me f u n d e d b y I C A R a n d a l s o d e v e l o p e d e d i b l e p ro d u c t s vi z. C e n t r a l c o r e c a n d y, P i c k l e, J a m, J e l l y, R e a d y - to - s e r v e b e v e r a g e s e t c. f r o m p s e u d o s t e m. P s e u d o s t e m j u i c e i s a v a i l a b l e i n h u g e q u a n t i t y a n d r i c h i n p o t a s s i u m, i r o n an d o t h e r n u t r a c e u t i c a l p r o p e r t i e s. H o w e v e r t h e r e a r e m y t h s t h a t b a n an a p s e u d o s t e m j u i c e a n d c e n t r a l c o r e i s c a u s i n g h a r mf u l e f f e c t s o n h u ma n b o d y. N a v s a r i A g r i c u l t u r e U n i v e r s i t y h a s t e s t e d a l l t h e p r o d u c t s o f p s eu d o s t e m i n v a r i o u s a c c r e d i t e d l a b o r a t o r i e s i n I n d i a i n c l u d i n g C F T R I ; M ys o r e a n d a l l t h e r e p o r t s a r e p o s i t i v e i n d i c a t i n g n o h a r mf u l c o mp o n e n t p r e s e n t i n i t a n d c an b e u s e d a s e d i b l e p r o c e s s e d p r o d u c t. In past NAU Scientist have worked on the development on nutraceutical beverages from the banana pseudostem sap juice and successfully prepared different types of beverages (Desai, 2016). Blending of differen t types of organic natural products as well as synthetic materials were 3

25 Introduction also tested to prepare beverages like RTS, nectar and juice. Fresh pseudostem has a typical taste which nearly co-relate the taste of Palmyra stem juice ; traditionally called Neera N a v s a r i A g r i c u l t u r e U n i v e r s i t y h a s d e v e l o p e d s o me p r o d u c t s l i k e c an d y f r o m c e n t r a l c o r e o f b a n a n a p s e u d o s t e m a n d p a t e n t e d i t. U n t i l n o w t h r e e c o mm e r c i a l u n i t s a r e p r e p a r i n g d i f f e r e n t e d i b l e p r o d u ct s f ro m c e n t r a l c o r e s u c c e s s f u l l y. H o w e v e r t h e r e i s s t i l l s c o p e t o d e v e l o p o t h e r e d i b l e p r o d u ct s f r o m i t. M a n g o ( M a n g i f e r a i n d i c a ) i s t h e l e a d i n g f r u i t c r o p o f I n d i a a n d co n s i d er e d t o b e t h e k i n g o f f r u i t s. I n I n d i a, i t c o v e r s a n a r e a o f a b o u t t h o u s a n d h a w i t h p r o d u c t i o n o f l a k h M T a n d p r o d u c t i v i t y o f M T / h a. ( A n n o n., 2014 ). B e s i d e s d e l i c i o u s t a s t e, e x c e l l e n t f l av o u r a n d a t t r a c t i v e f r a g r a n c e, i t i s r i c h i n v i t a mi n A & C. M a n g o f r u i t i s u t i l i z e d a t a l l s t a g e s o f i t s d e v e l o p me n t b o t h i n i t s i mma t u r e a n d ma t u r e s t a t e. R a w f r u i t s a r e u s ed f o r ma k i n g c h u t n e y, p i c k l e s a n d j u i c e s, w h i l e r i p e f r u i t s c a n b e p r o c e s s e d i n t o v a r i o u s e d i b l e p r o d u c t s. M a n g o P u l p i s t h e c o n c e n t r a t e d ma n g o j u i c e o b t a i n e d o n p r o c e s s i n g o f v a r i o u s v a r i e t i e s o f ma n g o e s. T h e p r o c e s s e d ma n g o p u l p h a s e n h a n c e d s h e l f l i f e a n d h a s s i g n i fi c a n t e x p o r t p o t e n t i a l. T h e ma n g o p u l p c a n fu r t h e r b e u s e d t o p r o d u c e d o w n s t r e a m p r o d u c t s l i k e ma n g o j e l l y, j a m, j u i c e, n e c t a r, e t c. T h e c a n n e d ma n g o p u l p h a s ab o u t 2 ye a r s o f s h e l f l i f e w i t h o u t u s i n g a c o l d s t o r a g e. M o r e o v e r ma n g o p u l p i s a ma j o r p r o c e s s e d p r o d u c t o f s o u t h G u j a r a t a n d i s e a s i l y a v a i l a b l e i n h u g e q u a n t i t y. A s M a n g o i s h i g h l y a c c e p t a b l e a l l o v e r 4

26 Introduction I n d i a, t h i s r e s e a r c h w o r k i s p r o p o s e d t o d e v e l o p n ec t a r b y b l e n d i n g p s e u d o s t e m j u i c e a n d M a n g o p u l p. M o r e o v e r, b a n a n a p s e u d o s t e m j u i c e i s c o l o r l e s s a n d t a s t e l e s s ma t e r i a l s o t o u t i l i z e i t s n u t r a c e u t i c al p r o p e r t i e s i t n e e d s t o b e b l e n d w i t h s o me o t h e r a c c e p t a b l e f r u i t j u i c e. S o t h e s t u d y i s p l a n n e d w i t h f o l l o w i n g o b j e c t i v e s. 1. T o s t a n d a r d i z e t h e b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p r a t i o f o r n e c t a r p r o c e s s ing. 2. T o s t u d y t h e p h ys i o c h e mi c a l a n d s e n s o r y p a r a me t e r s d u r i n g s t o r a g e. 3. T o s t u d y t h e e c o n o mi c s o f n e c t a r p r o c e s s i n g. 5

27 ...A:--- REVIEW OF RESEARCH WORK

28 II. R EV IE W O F RE SE AR C H W OR K B a n a n a ( M u s a p a r a d i s i a c a L.) a l s o k n o w n a s a p p l e o f t h e p a r a d i s e i s a l a r g e h e r b a c e o u s, p e r e n n i a l, mo n o c o t yl e d o n o u s a n d mo n o c a r p i c p l a n t b e l o n g i n g t o f ami l y M u s a c e a e. B a n a n a i s w i d e l y g r o w n i n I n d i a, M e x i c o, P h i l i p p i n e s, B r a z i l, C h i n a, a n d V e n e z u e l a. I n I n d i a, i t i s c u l t i v at e d i n T a mi l N a d u, M a h a r a s h t r a, K a r n a t a k a, G u j a r a t, A n d h r a P r a d e s h a n d A s s a m. I n I n d i a i t i s c u l t i v at e d u n d e r a r e a o f 8, 03, 000 h a w i t h l a k h M T p r o d u ct i o n w i t h p r o d u ct i v i t y o f M T / h a. I t i s b e i n g c u l t i v a t ed o n c o mme r c i a l s c a l e i n A n a n d, K h e d a, N a r ma d a, B h a r u c h, S u r a t, T a p i a n d N a v s a r i d i s t r i c t s o f G u j a r a t o v e r a n a r e a o f 66, 500 h a w i t h p r o d u c t i o n o f l a k h M T ( A n o n., 2014 ). M a n g o ( M a n g i f er a i n d i c a L.) i s o n e o f t h e mo s t c u l t i v a t ed t r o p i c a l f r u i t s i n t h e W o r l d ; w i t h o v e r mi l l i o n t o n s w o r l d a n n u a l p r o d u c t i o n. A s i a a c c o u n t s f o r a p p r o x i ma t e l y 77 % o f g l o b a l ma n g o p r o d u c t i o n a n d t h e Ma n g o i s t h e c h e r i s h e d f r u i t n o t o n l y f o r i t s t a s t e b u t a l s o f o r n u t r i t i o n a l v a l u e s. I t i s an e x c e l l e n t s o u r c e o f f i b e r, v i t a mi n s A, C, B c o mp l e x, i r o n a n d p h o s p h o r u s e t c. S o me o f t h e k e y c o mp o n e n t s t h a t c o n t r i b u t e f o r t h e p r o d u ct i o n an d a c c e p t a n c e o f h i g h q u al i t y f r e s h ma n g o e s b y t h e c o n s u me r a r e f l a v o u r, v o l a t i l e s, t e x t u r e a n d ch e mi c a l c o n s t i t u e n t s. T h e s h e l f l i f e o f ma n g o v a r i e s a mo n g i t s v a r i e t i e s a n d d e p e n d i n g o n s t o r a g e c o n d i t i o n s. I t r a n g e s f r o m 4 t o 8 d a ys a t r o o m t e mp e r a t u r e a n d 2-3 w e e k i n c o l d s t o r a g e at 13 C. I n s p i t e o f t h e l o w s t a b i l i t y o f t h e f r e s h f r u i t a n d i t s s e a s o n a l s u p p l y, t h e s h a r e o f i t s p r o d u ct i o n t h a t i s p r o c e s s e d i s v e r y l i mi t e d. I n

29 o r d e r t o ma k e t h e ma n g o f r u i t a v a i l a b l e d u r i n g t h e o f f s e a s o n, i t i s p r o c e s s e d t o ma k e j u i c e s, j a ms, s q u a s h e s, n e c t a r s, c h u t n e y, p i c k l e s, t o f f e e s, c a n n e d ma n g o s l i c e s e t c. P r o c e s s i n g o f ma n g o f r u i t s i n t o j u i c e, j a m o r d r i e d p r o d u c t s e n s u r es i t s c o n s u mp t i o n t h r o u g h o u t t h e y e a r b e s i d e s r e c o v e r y o f b i o - c o n s t i t u e n t s s u c h a s v i t a mi n A ( M u h a mma d e t a l., 2012 ). B a n a n a p s e u d o s t em j u i c e i s n o n t o x i c a n d c a n b e u s ed a s a d j u v a n t i n p r e v en t i n g d i a b e t i c a n d c a n c e r t h e r a p i e s t o p r e v e n t t o x i c e f f e c t t h a t r e s u l t d u e t o l o n g t e r m a d mi n i s t r a t i o n o f c h e mo - t h e r a p e u t i c a g e n t s ( A b i r a mi e t a l, 2014 ). B l e n d i n g o f t w o o r mo r e f r u i t s j u i c e s a n d t h e i r b e v e r ag e s w i l l b e c o n v e n i e n t a l t e r n a t i v e f o r u t i l i s a t i o n o f f r u i t w h i c h a r e n o t e x t e n s i v e l y u t i l i s e d f o r b ev e r a g e ma k i n g d u e t o h i g h a c i d i t y, a s t r i n g e n c y o r o t h e r s u c h d es i r a b l e f a c t o r s c a n r e s u l t i n v al u e a d d e d f r u i t d r i n k w h i c h w o u l d b e o f h i g h q u a l i t y i n r e s p e c t o f b o t h s e n s o r y a n d n u t r i t i o n a l a s p e c t s ( D e k a e t a l., 2002 ). J u i c e b l en d i n g i s o n e o f t h e b e s t me t h o d s t o i mp r o v e t h e nutr i t i o n a l q u a l i t y o f t h e j u i c e. I t c a n i mp r o v e t h e v i t ami n a n d mi n e r a l c o n t e n t d e p e n d i n g o n t h e k i n d a n d q u a l i t y o f f r u i t s a n d v e g et a b l e s u s e d ( D e C a r v a l h o e t a l., 2007 ) E f f e c t o f t r e a t m e n t s a n d s t o r a g e o n q u a l i t y o f n e c t a r P i n e a p p l e D u r a t e e t a l. ( 2014 ) C o n d u c t ed s t u d y o n p r e p a r a t i o n a n d e v a l u a t i o n o f p i n e a p p l e n e c t a r p r o d u c t w i t h a d d e d mi n t a n d t h e n c h a r a c t e r i z e i t s c h e mi c a l a n d s e n s o r y a t t r i b u t e s a n d b a s e d o n a c c e p t a b i l i t y r e s p o n s e c o n c l u d e d t h a t, b l e n d e d d r i n k o b t a i n e d g o o d s c o r e s w i t h r e g a r d s t o a r o ma, f l a v o u r, a n d f r e s h n e s s a n d h a d o v e r a l l g o o d n u t r i t i o n a l p r o p e r t i e s. 7

30 Review of Research Work G u a v a D u b e y e t a l. ( 2011 ) c o n d u c t ed s t u d y o n e f f e c t o f s t o r a g e p e r i o d o n p h ys i c o - c h e mi c a l c o mp o s i t i o n o f g u a v a n ec t a r u s i n g t h r e e v a r i e t i e s o f g u a v a i. e. A l l a h a b a d s a f e d a, L u c k n o w - 49 a n d C h i t t i d a r w i t h f o u r t r e a t me n t c o mb i n a t i o n s a n d c o n c l u d e d t h a t, a t t h e e n d o f t h e 90 d a ys s t o r a g e p e r i o d t h e n e c t a r p r e p a r e d f r o m L - 49 h a d ma x i mu m c o n t e n t o f T S S ( %), a s c o r b i c a c i d ( 4. 8 mg / 100 g m), r e d u c i n g s u g a r ( %), n o n - r e d u c i n g s u g a r ( %), a n d h a d l o w e s t p H ( ). T h e o r g a n o l e p t i c s c o r e w a s f o u n d t o b e ma x i mu m i n n e c t a r p r e p a r e d f r o m t h e v a r i e t y A l l a h a b a d s a f e d a ( ) fo l l o w e d b y L - 49 ( ). P a p a y a S a r v a n a n e t a l. ( 2004 ) co n d u c t e d s t u d y o n p r e p a r a t i o n a n d s t o r a g e o f p a p a ya n e c t a r a n d c o n d u c t e d b i o c h e mi c a l a n d o r g a n o l e p t i c e v a l u a t i o n o n 30 th, 60 t h a n d 90 th d a y a n d c o n c l u d e d t h a t T S S, t o t a l s u g a r a n d r e d u ci n g s u g a r w e r e i n c r e a s e d, a n d a c i d i t y, a s c o r b i c a c i d, t o t a l c a r o t e n o i d s a n d n o n - r e d u ci n g s u g a r w e r e d e c r e a s e d s i g n i f i ca n t l y. H o w e v e r, c a l c i u m a n d p h o s p h o r u s r e ma i n e d u n c h a n g ed d u r i n g s t o r a g e p e r i o d. P s e u d o s t e m A n o n y mo u s ( 2015 ) a t d e p a r t me n t o f p o s t - h a r v e s t t e c h n o l o g y a n d b a n a n a p s e u d o s t em p r o c e s s i n g u n i t s t u d i e s t h e p r e p a r a t i o n o f r e ad y t o s e r v e b e v e ra g e s f r o m t h e b a n a n a p s e u d o s t e m s a p. T h e y t o o k s t a n d a r d me t h o d o l o g y f o r p r o c e s s i n g o f v a r i o u s 8

31 Review of Research Work b e v e r a g e b y a d d i n g n at u r a l f l av o r s i n i t. H e n c e, p s eu d o s t e m j u i c e i s t a s t e l e s s a s w e l l a s c o l o r l e s s, i t ca n b e b l en d e d w i t h t h e an y o t h e r n a t u r a l f l a v o r. D u r i n g t h e s t u d y t h e y f o u n d t h a t, b a n a n a p s e u d o s t e m j u i c e i s r i c h s o u r c e o f p o t a s s i u m a n d i r o n a n d l o w i n p r o t e i n c o n t e n t. T h e y a l s o s t u d i e s t h e s t o r a g e s t a b i l i t y o f b e v e r a g e s a n d f o u n d t h a t, t o t a l s u g a r, r ed u c i n g s u g a r, n o n - r e d u c i n g s u g a r, p o t a s s i u m, c a r b o h yd r a t e s, p r o t e i n, i r o n c o n t e n t a n d c a l o r i f i c v a l u e d e c r e a s i n g d u r i n g t h e 6 mo n t h o f s t o r a g e at ro o m t e mp e r a t u r e, w h i l e l i p i d an d a c i d i t y o f b e v e r a g e w e r e f o u n d w i t h i n c r e a s i n g t r e n d d u r i n g s t o r a g e. S e n s o r y q u a l i t i e s w e r e a l s o f o u n d s u p e r i o r f o r b l e n d ed b e v e r a g e s a n d v e r y s l i g h t d e c r e a s i n g t r e n d w a s f o u n d d u r i n g s t o r a g e. C u s t a r d a p p l e S r a v a n t h i e t a l. ( ) s t u d i e s t h e p r e s e r v a t i o n a n d p r o c e s s i n g o f c u s t a r d a p p l e p u l p an d p r e p a r e d d i f f e r e n t p r o d u ct l i k e s q u a s h a n d n e c t a r f r o m c u s t a r d a p p l e t o s t u d y t h e s t o r a g e s t a b i l i t y i n a mb i e n t a n d r e f r i g e r a t e d c o n d i t i o n. F o r t h e c h e mi c a l p r o p e r t i e s, t h e y f o u n d t h a t p H, a s c o r b i c a c i d, v i t a mi n C, r e d u c i n g s u g a r a n d e n z y ma t i c b r o w n i n g i n c r e a s i n g d u r i n g t h e s t o ra g e p e r i o d o f 6 mo n t h. H o w e v e r, p r o d u c t s t o r e d t o r e f r i g e r a t e d c o n d i t i o n s h o w s v e r y s l i g h t d e c r e a s i n g i n p h ys i c o - c h e mi c a l p r o p e r t i e s. S h r i v a s t a v a e t a l. ( ) d e s i g n ed a n i n v e s t i g a t i o n t o d e t e r mi n e t h e e f f e c t o f s t o r a g e p e r i o d o n n e c t a r o f c u s t a r d a p p l e a n d t o f i n d o u t t h e b e s t r e c i p e f o r b e v e r a g e s p r o c e s s i n g h av i n g a ma x i mu m s h e l f l i f e. T h e n e c t a r w a s p r e p a r e d f r o m d i f f e r e n t r e c i p e t r e a t me n t s w i t h T 1 ( 2 0 % j u i c e p u l p, 0. 3 % a c i d i t y, 1 0 % T S S ), T 2 ( 2 0 % j u i c e p u l p, 0. 3 % a c i d i t y, 1 5 % T S S ), T 3 ( 2 0 % j u i c e p u l p, 0. 3 % 9

32 Review of Research Work 2 0 % T S S ), T 4 ( 2 0 % j u i c e p u l p, 0. 3 % a c i d i t y, 2 5 % T S S ), T 5 ( 2 0 % j u i c e p u l p, 0. 3 % a c i d i t y, 3 0 % T S S ) a n d w e r e a n a l y z e d p e r i o d i c a l l y a t 1 5 d a ys i n t e r v a l u p t o 6 0 d a ys f o r t h e i r b i o c h e mi c a l c h a n g e s a n d c o n c l u d ed t h a t t h e a c i d i t y, T S S, t o t a l s u g a r, r e d u c i n g s u g a r s h o w e d an i n c r e a s i n g t r e n d w h i l e n o n - r e d u c i n g s u g a r a n d T S S : a c i d s h o w e d d e c r e a s i n g t r e n d w i t h i n c r e a s i n g t h e s t o r a g e p e r i o d u p t o 6 0 d a ys u n d e r a mb i e n t c o n d i t i o n. J am u n S o n i a e t a l. ( ) c o n d u c t e d s t u d y o n c h e mi c a l c h a n g e s a n d o v e r a l l a c c e p t a b i l i t y o f j a m u n R T S a n d n e c t a r d u r i n g i t s s t o r a g e a n d c o n c l u d e d t h a t, T o t a l s o l u b l e s o l i d s ( T S S ) i n c r e a s e d s l i g h t l y, w h i l e t o t a l a n d r e d u c i n g s u g a r s i n cr e a s e d s i g n i f i c a n t l y i n j a m u n R T S d r i n k an d n e c t a r d u r i n g t h r e e mo n t h s s t o r a g e. A c i d i t y, a n t h o c ya n i n c o n t e n t a n d t o t a l p h e n o l s o f j a m u n b e v e r a g e s d e c r e a s e d s i g n i f i c a n t l y w i t h t h e ad v a n c eme n t i n s t o r a g e p e r i o d. T h e c o l o u r a n d a p p e a r a n c e, f l a v o u r, t a s t e an d o v e r a l l a c c e p t a b i l i t y o f j a m u n b e v e r a g e s d e c r e a s e d s i g n i f i c an t l y w i t h t h e a d v a n c e me n t i n s t o r a g e p e r i o d. H o w e v e r, t h e i r o v e r a l l r a t i n g r ema i n e d a b o v e t h e a c c e p t a b l e l e v e l e v e n a f t e r t h r e e mo n t h s s t o r a g e. J a m u n R T S d r i n k w i t h 2 0 p e r c e n t p u l p / j u i c e, 1 4 p e r c e n t T S S a n d p e r c e n t a c i d i t y w a s f o u n d mo s t ac c e p t a b l e ( ), w h i l e i t s n e c t a r p r e p a r e d w i t h 3 0 p e r c e n t p u l p / j u i c e, 1 5 p e r c e n t T S S a n d p e r c e n t a c i d i t y w a s f o u n d mo s t a c c e p t a b l e ( ). 10

33 Review of Research Work O r a n g e B ya n a a a n d G o w d a ( 2012 ) c a r r i e d o u t i n v e s t i g a t i o n o n s t a n d a r d i z a t i o n o f r e c i p e f o r p r e p a r a t i o n o f n e c t a r f r o m s w e e t o r a n g e V a r. Sathgudi w i t h t h r e e r e c i p e t r e a t me n t s T 1 ( 20 % j u i c e, 0. 3 % a c i d i t y, 15 % T S S ), T 2 ( 22 % j u i c e, 0. 3 % a c i d i t y, 15 % T S S ), T 3 ( 24 % j u i c e p u l p, 0. 3 % a c i d i t y, 15 % T S S ) a n d w e r e a n a l y z e d f o r i n i t i a l s t a g e a n d a f t e r 3 rd a n d 6 th mo n t h s o f s t o r a g e i n a mb i e n t c o n d i t i o n s a n d t h e y f o u n d t h a t, d u r i n g s t o r a g e p e r i o d ; T S S, a c i d i t y, r e d u c i n g s u g a r s non - e n z y ma t i c b r o w n i n g i n c r e a s e d, w h i l e p H, t o t al s u g a r s, n o n - r e d u c i n g s u g a r s, a s c o r b i c a c i d a n d a n t i o x i d a n t a c t i v i t y d e c r e a s e d. I n s e n s o r y e v a l u a t i o n, t h e n e c t a r c o mp r i s i n g o f 24 p e r c e n t J u i c e, 15 ᴼ B r i x a n d 0. 3 p e r c e n t a c i d i t y r e t a i n e d s i g n i f i c a n t l y h i g h e s t s c o r e f o r c o l o u r, c o n s i s t e n cy, f l a v o u r a n d o v e r a l l a c c e p t a b i l i t y u p t o 6 mo n t h s o f s t o r a g e. K u ma r a n d B a n g a r a i a h ( 2014 ) s t u d i e d t h e s e n s o r y a n d c h e mi c a l a t t r i b u t e s o f s w e e t o r a n g e b a s e d r e a d y t o s e r v e b e v e r a g e d u r i n g t h e s t o r ag e a t r o o m t e mp e r a t u r e. T h e y t o o k d i f f e r e n t f o r mu l a t i o n o f w h e y b a s e d o r a n g e f o r p r o c e s s i n g o f b e v e r a g e a n d f o u n d t h a t, ch e mi c a l p r o p e r t i e s l i k e s u g a r s, a c i d i t y a n d a s c o r b i c a c i d w e r e f o u n d w i t h d e c r e a s e s v a l u e d u r i n g s t o r a g e p e r i o d u p t o 2 mo n t h s. C o c o n u t S i n d h u ma t h i a n d A mu t h a ( 2013 ) d e v e l o p e d v al u e a d d e d p r o d u c t s f r o m t e n d e r c o c o n u t w a t e r w i t h a d d i t i o n o f s p i c e s. R e a d y t o S e r v e ( R T S ) b e v e r a g e p r e p a r e d f r o m t e n d e r c o c o n u t w a t e r w i t h t h e b l e n d o f g i n g e r a n d c a r d a mo m e x t r a c t s a n d p a c k e d i n g l a s s b o t t l e s a n d s t o r e d a t r o o m t e mp e r a t u r e ( 27 ± 32 0 C ) a n d r e f r i g e r a t e d t e mp e r a t u r e 11

34 Review of Research Work ( 7 ± 1 0 C ). T h e p r e p a r e d R T S i s c o mp l yi n g w i t h I n d i a n s t a n d a r d s fo r R T S f r u i t b e v e r a g e s. T h e b l e n d e d RT S w e r e a n a l ys e d f o r i t s d i f f e r e n t p h ys i o c h e mi c a l a s w e l l a s s e n s o r y q u a l i t y e v a l u a t ed b y a d o p t i n g 9 p o i n t h e d o n i c s c a l e. T h e d e v e l o p e d R T S h a d t h e s h e l f l i f e o f d a ys f o r b o t h a t r o o m t e mp e r a t u r e a n d r e f r i g e r a t e d t e mp e r a t u r e. A s c o r b i c a c i d, t o t a l s u g a r, s o d i u m a n d p o t a s s i u m c o n t e n t o f t h e R T S w e r e f o u n d w i t h s l i g h t d e c r e a s i n g t r e n d b u t r e ma i n a c c e p t a b l e u p t o d a ys. T h e y a l s o o b s e r v e d g r o w t h o f b a c t e r i a l a c t i v i t y b y p e r i o d i c a l s t u d y o f t o t a l p l a t e c o u n t an d f o u n d n o b a c t e r i a l g r o wt h u p t o 6 mo n t h o f s t o r a g e, h e n c e i t w a s s a f e a n d f i t f o r c o n s u mp t i o n. P a l my r a N i l u g i n a n d M a h e n d r a n ( 2010 ) c o n d u c t ed s t u d y t o d e v e l o p a r e a d y- to - s e r v e ( R T S ) b e v e r a g e u s i n g P a l m y r a f r u i t p u l p at d i f f e r e n t c o n c e n t ra t i o n s o f 8, 10, 12, 14 a n d 16 % w i t h s u g a r, c i t r i c a c i d, d i s t i l l e d w a t e r a n d p o t a s s i u m me t a b i s u l p h i t e, c o n s i d e r i n g t h e r e c o mme n d a t i o n s o f S r i - L a n k a s t a n d a r d s f o r R T S f r u i t b e v e r a g e s. T h e r e s u l t s o f p h ys i c o - c h e mi c a l a n a l y s i s r e v e a l e d t h a t t i t r a b l e a c i d i t y, a s c o r b i c a c i d an d t o t a l s u g a r i n c r e a s e d w h i l e t h e p H d e c r e a s e d a n d t o t a l s o l u b l e s o l i d s r e ma i n e d s a me a s 15 o B r i x w i t h t h e i n c r e a s e i n t h e p u l p c o n c e n t r a t i o n f r o m 8 t o 16 %. T h e f i n d i n g s o f mi c r o b i a l s t u d i e s s h o w e d n o t o t a l p l a t e c o u n t s i n t h e f o r mu l a t e d b e v e r a g e s. 12

35 Review of Research Work 2. 2 E f f e c t o f t r e a t me n t s a n d s t o r a g e o n q u a l i t y o f b l e n d e d n e c t a r P a p a y a - B a n a n a T h a k r e e t a l. ( 2013 ) c o n d u c t e d s t u d y o n b l e n d e d n ec t a r o f p a p a ya a n d b an a n a u n d e r a mb i e n t a n d r e f r i g e r a t e d c o n d i t i o n s. T h e p a p a ya a n d b a n a n a w e r e b l e n d e d a t r a t i o o f 50 : 50 a n d t h e y r e p o r t e d t h a t t h e T S S o f b l e n d e d n e c t a r r e ma i n e d u n c h a n g ed u n d e r a mb i e n t c o n d i t i o n w h i l e t h e r e w a s a n i n c r e a s e i n T S S u n d e r r e f r i g e r a t e d c o n d i t i o n. T h e r e w a s i n c r e a s i n g t r en d f o r s u g a r, r e d u c i n g s u g a r, p H, T S S : a c i d r a t i o w h e r e a s ; a c i d i t y, n o n - r e d u c i n g s u g a r an d a s c o r b i c a c i d w e r e d e c r e a s e d a s t h e s t o r a g e p e r i o d i n c r e a s e d. P l a n t a i n s t e m - G r a p e R a v i e t a l. ( 2011 ) c o n d u c t e d s t u d y t o d e v e l o p b l e n d e d c r u s h w i t h i n c o r p o r a t i o n o f p l a n t a i n s t e m ( m u s a s a p e n t i u m L i n n ) a n d g r a p e ( V i t i s v i n e f e r a L i n n ) J u i c e t o a n a l yz e i t s p h ys i o c h e mi c a l a n d n u t r i t i o n a l v a l u e i n o r d e r t o d e t e r mi n e q u a l i t y a n d c o n s u me r a c c e p t a b i l i t y o f c r u s h a n d r e p o r t e d t h a t, p h ys i o c h e mi c a l c h a r a c t e r i s t i c s v ar i a t i o n w e r e f o u n d a f f e c t e d b y p l a n t a i n s t e m j u i c e i n c o r p o r a t e d a n d b o t h j u i c e s e q u a l l y a t t r i b u t e d i n e n h a n c i n g t h e n u t r i t i v e v a l u e o f b l e n d e d b e v e r a g e w h e n c o mp a r e d w i t h s t a n d a r d s. S e n s o r y p a r a me t e r s w e r e a l s o f o u n d a c c e p t a b l e u p t o 6 mo n t h s o f s t o r a g e p e r i o d. A o n l a - M a n g o S i n g h e t a l. ( 2014 ) u n d e r t o o k s t u d i es t o e v a l u a t e c h a n g e s i n c h e mi c a l c o n s t i t u en t s o f A o n l a - M a n g o l o w c a l o r i e b l e n d e d 13

36 Review of Research Work b e v e r a g e s. L o w c a l o r i e R T S ( 2 5 p e r c e n t a o n l a p u l p p e r c e n t ma n g o p u l p p e r c e n t s u g a r p e r c e n t s t e v i a w i t h 1 3 p e r c e n t t o t a l s o l u b l e s o l i d s a n d 0. 3 p e r c e n t a c i d i t y), n e c t a r ( 2 5 p e r c e n t a o n l a p u l p p e r c e n t ma n g o p u l p p e r c e n t s u g a r p e r c e n t s t e v i a w i t h 1 5 p e r c e n t t o t a l s o l u b l e s o l i d s a n d p e r ce n t a c i d i t y) a n d s q u a s h ( 2 5 p e r c e n t a o n l a p u l p p e r c e n t ma n g o p u l p p e r c e n t s u g a r p e r c e n t s t e v i a w i t h 4 7 p er c e n t t o t al s o l u b l e s o l i d s a n d 1. 1 p e r c e n t a c i d i t y) w e r e p r e p a r e d a n d p a c k e d i n ml c a p a c i t y g l a s s b o t t l es a n d w e r e a n a l y z e d f o r v a r i o u s c h e mi c a l s a n d s e n s o r y p a r a me t e r s f o r t e n mo n t h s ( R T S a n d N e c t a r ) a n d f o r t w e l v e mo n t h s ( S q u a s h ) u n d e r amb i e n t r o o m t e m p e r a t u r e ( ᴼC ) d u r i n g s t o r a g e a n d c o n c l u d e d t h at, b r o w n i n g o f R T S, n e c t a r a n d s q u a s h d i d n o t a l t e r u p t o s i x mo n t h s o f s t o r a g e an d f r o m s e v e n t h mo n t h i t i n c r e a s e d s l i g h t l y u p t o t h e e n d o f t h e e x p e r i me n t. I n c r e a s e i n b r o w n i n g w a s f o u n d n o n -s i g n i f i ca n t u p t o n i n e mo n t h s o f s t o r a g e i n R T S a n d n e c t a r b u t i n s q u as h i t w a s f o u n d n o n - s i g n i f i c a n t d u r i n g e n t i r e p e r i o d o f s t o r a g e. T h e q u a l i t y o f R T S a n d n e c t a r w a s f o u n d t o b e s i g n i f i c an t l y g o o d u p t o n i n e mo n t h s o f s t o r a g e, w h i l e q u a l i t y o f s q u a s h w a s f o u n d t o b e s i g n i f i c a n t l y a c c e p t a b l e u p t o t w e l v e mo n t h s o f s t o r a g e. B i t t e r g u a r d - P a p a y a B a r w a l e t a l. ( ) i n v e s t i g a t e d t h e p h ys i c o - c h e mi c a l a t t r i b u t e s o f t h e b l e n d e d R T S p r e p a r e d f r o m b i t t e r g u a r d a n d p a p a ya a n d f o u n d t h e d e cr e a s i n g t r e n d o f T S S, t o t a l s u g a r a n d r e d u c i n g s u g ar d u r i n g t h e s t o r a g e p e r i o d o f 6 mo n t h s. T h i s mi g h t b e d u e t o ma i l l a r d 14

37 Review of Research Work r e a c t i o n a n d o t h e r c h e mi c a l r e a c t i o n o f s u g a r w i t h a c i d s d u r i n g s t o r a g e. A o n l a - G r a p e M i s h r a e t a l. ( ) c o n d u c t e d s t u d y t o d e v e l o p s u i t ab l e f o r mu l a t i o n o f p r ep a r a t i o n o f mi x A o n l a - G r a p e j u i c e. T h e f r u i t j u i c e s w e r e a n a l yz e d f o r i t s c h e mi c a l c o mp o s i t i o n a n d d i f f e r e n t f o r mu l a t i o n o f mi x j u i c e s w e r e p r e p a r e d b y d i f f e r e n t p r o p o r t i o n s o f A o n l a a n d G r a p e j u i c e. T 1 ( % a o n l a j u i c e, 0 % g r a p e j u i c e, 1 0 % s u g a r o f a o n l a j u i c e, 2 % s p i c e o f a m l a j u i c e ), T 2 ( 7 5 % a o n l a j u i c e, 2 5 % g r a p e j u i c e, 1 0 % s u g a r o f a o n l a j u i c e, 2 % s p i c e o f a m l a ), T 3 ( 5 0 % a o n l a j u i c e, 5 0 % g r a p e j u i c e, 1 0 % s u g a r o f a o n l a j u i c e, 2 % s p i c e o f a m l a ), T 4 ( 2 5 % a o n l a j u i c e, 7 5 % g r a p e j u i c e, 1 0 % s u g a r o f a o n l a j u i c e, 2 % s p i c e o f am la ), T 5 ( 0 % a o n l a j u i c e, % g r a p e j u i c e, 1 0 % s u g a r o f a o n l a j u i c e, 2 % s p i c e o f a m l a ). T h e p r e p a r e d mi x e d j u i c e s w e r e p a c k e d i n g l a s s b o t t l e w i t h c o r k c a p a n d s t o r e d a t r o o m t e mp e r a t u r e f o r a p e r i o d o f 2 mo n t h s. T h e p r o d u c t s w e r e a n a l ys e d f o r i t s k e e p i n g q u a l i t y a n d a c c e p t a b i l i t y a t i n t e r v a l s o f 1 0 d a ys a mo n g t h e o t h e r f o r mu l a t i o n a n d v e r y s l i g h t d e c r e a s i n g t r e n d w a s o b s e r v e d i n s e n s o ry s c o r e d u r i n g s t o r a g e p e r i o d. R o s e a p p l e - J a m un P a t i l e t a l. ( ) c o n d u c t e d s t u d y t o d e v e l o p b l e n d e d n e c t a r u s i n g R o s e a p p l e a n d J a m u n i n d i f f e r e n t p r o p o r t i o n s o f 7 5 : 2 5, 5 0 : 5 0, 2 5 : 7 5 ( R o s e a p p l e : j a m u n ). N e c t a r c o n t a i n i n g 2 0 % b l e n d e d j u i c e ( 5 0 : 5 0 p e r ce n t j u i c e o f r o s e a p p l e a n d j a m u n, r e s p e c t i v e l y)

38 Review of Research Work p e r c e n t T S S a n d 0. 5 % a c i d i t y w a s f o u n d t o b e mo r e a c c e p t a b l e w i t h g o o d o r g an o l e p t i c s c o r e s. V a r i o u s p h ys i o c h e mi c a l p a r a me t e r s w e r e s t u d i ed d u r i n g t h re e mo n t h s o f s t o r a g e a n d i t w a s o b s e r v e d t h a t, T S S c o n t e n t, t o t a l s u g a r a n d r e d u c i n g s u g a r h a d i n c r e a s i n g t r e n d, w h i l e a s c o r b i c a c i d a n d n o n - r e d u c i n g s u g ar h a d d e c r e a s i n g t r e n d. P e a r - J a m u n K a p o o r a n d R a n o t e ( ) s t u d i e s t h e A n t i o x i d a n t P o t e n t i a l s an d Q u a l i t y o f B l e n d e d P e a r - J a m u n ( S y z y g i u m c u mi n i L. ) J u i c e i n w h i c h En r i c h e d b e v e r a g e p r e p a r e d b y s u p p l e me n t i n g p e a r j u i c e w i t h j a m u n p u l p w a s a s s e s s e d f o r a n t i o x i d an t a c t i v i t y a n d q u a l i t y. J a m u n p u l p w a s s u p p l e me n t e d a t t h e l e v e l s o f 5, 1 0, 1 5, 2 0 a n d 2 5 p e r c e n t a n d o p t i mi z e d o n t h e b a s i s o f s e n s o r y e v a l u a t i o n a n d c o l o u r c h a r a c t e r i s t i c s. S e n s o r y s c o r e s w e r e h i g h e s t f o r p e a r j u i c e s u p p l e me n t e d w i t h 2 0 p e r c e n t j a mu n p u l p a n d w a s fu r t h e r c h o s e n f o r s t o r a g e s t u d i e s. T h e y a l s o f o u n d r e d u c t i o n o f p r o t ei n c o n t e n t d u r i n g t h e s t o r a g e s t u d i e s. A o n l a - P i n e a p p l e K u ma r e t a l. ( ) c o n d u c t e d i n v e s t i g a t i o n t o s t a n d a r d i z e t h e b es t c o mb i n a t i o n o f a o n l a a n d p i n e a p p l e j u i c e f o r t h e n e c t a r p r e p a r e d f r o m d i f f e r e n t c o m b i n a t i o n s a s A o n l a ( % ), A o n l a ( 7 5 % ) + P i n e a p p l e ( 2 5 % ), a n d A o n l a ( 5 0 % ) + P i n e a p p l e ( 5 0 % ) a n d f o u n d t h a t ma x i m u m o r g a n o l e p t i c s c o r e ( 7. 5 ) w a s r e c o r d e d i n n e c t a r h a v i n g a o n l a ( 5 0 % ) a n d p i n e a p p l e ( 5 0 % ). T S S ( % ), T o t a l s u g a r ( % ) a n d r e d u c i n g s u g a r ( % ) c o n t e n t i n c r e a s e d w h e r e a s n o n - r e d u c i n g s u g a r ( % ), a s c o r b i c a c i d ( mg / ml ) a n d a c i d i t y ( % ) d e c r e a s e d s i g n i f i c a n t l y d u r i n g s t o r a g e p e r i o d. H o w e v e r 16

39 Review of Research Work c o n t en t wa s r e c o r d e d mg / ml i n a o n l a ( 5 0 % ) a n d p i n e a p p l e ( 5 0 % ) b l e n d s o f n e c t a r. B a e l - A l o e v e r a T i w a r y a n d D e e n ( ) c a r r i e d o u t s t u d y f o r t h e p r e p a r a t i o n o f b l e n d e d r e a d y t o s e r v e b e v e r a g e f r o m b a e l a n d a l o e v e r a. T h e R T S b e v e r a g e w a s p r e p a r e d u s i n g d i f f e r e n t c o mb i n a t i o n ( 0 a n d %, a n d 0 %, 5 0 a n d 5 0 % a n d 2 5 a n d 7 5 % b a e l p u l p a n d a l o e v e r a g e l, r e s p e c t i v e l y). T h e R T S b e v e r a g e p r e p a r e d f r o m b l e n d c o n s i s t i n g 7 5 % b a e l p u l p an d 2 5 % a l o e v e r a g e l w a s f o u n d t h e mo s t a c c e p t a b l e t h a n o t h e r b l e n d c o mb i n a t i o n. T h e R T S w a s o r g a n o l e p t i c a l l y a c c e p t a b l e u p t o 3 mo n t h s o f s t o r a g e a t a mb i e n t t e mp e r a t u r e ( º C ). D u r i n g t h e s t o r a g e s t u d i es, t o t a l s o l u b l e s o l i d s, a c i d i t y, r e d u c i n g s u g a r, t o t a l s u g a r s a n d b ro w n i n g i n c r e a s e d w h e r e a s, v i t a mi n C, n o n - r e d u ci n g s u g a r c o n t en t an d o rg a n o l ep t i c s c o r e d e c r e a s e d w i t h s t o r a g e p e r i o d. T h e o v e r a l l a c c e p t a b i l i t y s c o r e o f b l e n d e d R T S w a s d e c r e a s e d f r o m a t f i r s t d a y o f s t o r a g e t o at l a s t d a y o f s t o r a g e. T h i s s t u d y i n d i c a t e d t h a t b a e l a n d a l o e v e r a c a n b e u t i l i z e d f o r v a l u a b l e R T S b e v e r a g e ma k i n g w h i c h c a n b e b e n e f i c i a l f o r t h e c o n s u me r s i n t e r ms o f t a s t e, c o l o u r, f l a v o u r a n d me d i c i n a l p r o p e r t i e s. G u a v a - P a p a y a Sharma et al (2008) conducted study on effect of different treatment combinations of guava and papaya on quality and storability 17

40 Review of Research Work r e a d y t o s e r v e b e v e r a g e s. T h e g u a v a a n d p ap a ya j u i c e / p u l p w e r e b l e n d e d i n t h e r a t i o s o f : 0 0, 9 0 : 1 0, 8 0 : 2 0, 7 0 : : 4 0 a n d 5 0 : 5 0. R e a d y- to - s e r v e b e v e r a g e s w e r e p r e p a r e d c o n t a i n i n g 1 0 a n d 1 5 p e r c en t j u i c e f r o m e a c h o f t h e ab o v e r a t i o s i n w h i c h T S S w a s r a i s e d t o 1 5 ᴼ B r i x b y a d d i n g s u g a r a n d t h e a c i d i t y w a s ma i n t a i n e d a t p e r c e n t u s i n g c i t r i c a c i d a n d c o n c l u d e d t h a t, t h e r e w a s n o n - s i g n i f i c an t d i f f e r en c e s i n T S S, a c i d i t y, T S S : a c i d r a t i o a n d s u g a r s d u r i n g s t o r a g e. H o w e v e r, ma x i mu m a s c o r b i c a c i d c o n t e n t o f mg / ml w a s f o u n d i n T 2 ( 1 5 % j u i c e o f : 0 0 g u av a : p a p a ya ) a n d mi n i mu m ( mg / ml ) i n T 11 ( 1 0 % j u i c e o f 5 0 : 5 0 g u a v a : p a p a ya ). T h e h i g h e s t t a n n i n c o n t e n t o f mg / ml w a s f o u n d i n T 2 ( 1 5 % j u i c e o f : 0 0 g u a v a : p ap a y a ) w h e r e a s, t h e l o w e s t ( mg / ml ) w a s f o u n d i n T 11 ( 1 0 % j u i c e o f 5 0 : 5 0 g u a v a : p a p a ya ). S e n s o r y e v a l u a t i o n o f R T S b e v e r a g e s r e v e a l e d t h a t, t h e h i g h e s t s c o r e o f w a s r e c o r d e d i n T 6 ( 1 5 % j u i c e o f 8 0 : 2 0 g u a v a: p a p a ya ) a n d t h e l o w e s t o f i n T 11 ( 1 0 % j u i c e o f 5 0 : 5 0 g u a v a : p a p ay a ). T h e r e w a s a g r a d u a l i n c r e a s e i n T S S, T S S / a c i d r a t i o a n d s u g a r s o v e r a p e r i o d o f 4 mo n t h s s t o r a g e a t r o o m t e mp e r a t u r e, w h e r e a s a s c o r b i c a c i d a n d t a n n i n s d e c r e a s e d. B e v e r a g e s p r e p a re d f r o m 1 5 p e r c en t j u i c e c o n t e n t w e r e f o u n d s u p e r i o r o v e r b e v e r a g e s p r e p a r e d f r o m 1 0 p e r c e n t j u i c e. F u r t h e r R T S b e v e r a g e p r e p a r e d f r o m 1 5 p e r c e n t j u i c e o f 8 0 : 2 0 b l e n d o f g u a v a - p a p a ya w a s a d j u d g e d t h e b e s t. G u a v a - s o y b e a n K a r a n j a l k e r e t a l. ( ) s t u d i e s t h e d e v e l o p me n t a n d e v a l u a t i o n o f p ro t e i n e n r i c h e d g u a v a n e c t a r b l e n d e d w i t h s o y mi l k w i t h a n a i m t o p r o d u c e p r o t e i n e n r i c h e d n e c t a r ( P E N ). T h e t r e a t me n t s 18

41 Review of Research Work c o mp r i s i n g d i f f e re n t b l e n d s o f g u a v a n e c t a r a n d s o y mi l k w e r e e v a l u a t e d f o r p h y s i c o - c h e mi c a l a n d s e n s o r y c h a r a c t e r i s t i c s a n d s h el f l i f e i n a mb i e n t c o n d i t i o n o f s t o r ag e. T h e s t u d y r e v e a l e d t h a t t h e g u a v a n e c t a r s u p p l e me n t e d w i t h s o y mi l k h a d i n c r e a s e d p r o t e i n c o n t e n t a s mu c h a s 2. 6 % t o % a t f r e s h p re p a r a t i o n. T h e y a l s o o b s e r v e d t h e d e c r e a s i n g t r e n d o f p ro t e i n c o n t e n t d u r i n g s t o ra g e a t a mb i e n t t e mp e r a t u r e. G u a v a - A l o e V e r a - R o s e l l e K u ma r e t a l. ( 2012 ) s t u d i e s t h e s t an d a r d i z a t i o n o f r e c i p e f o r v a l u e a d d e d n u t r a c e u t i c a l b e v e ra g e s o f g u a v a b l e n d e d w i t h a l o e v e r a a n d r o s e l l e a n d f o u n d t h a t, i r o n c o n t e n t, t o t a l s u g a r, T S S a n d s e n s o r y q u a l i t i e s w e r e s h o w s v e r y s l i g h t d e c r e a s i n g t r e n d d u r i n g t h e s t o r a g e o f b e v e r a g e s a t r o o m t e mp e r a t u r e. P a p a y a - A l o e v e r a K u ma r a n d M a n i me g a l a i ( 2005 ) co n d u c t ed t h e s t u d y o n w h e y b a s e d p a p ay a b l e n d e d r e a d y t o s e r v e b e v e r a g es w i t h a l o e - v e r a a n d s t u d i e d t h e s t o r a g e s t a b i l i t y o f R T S o n v a r i o u s p h ys i c o - c h e mi c a l a t t r i b u t e s. T h e y t a k e s d i f f e r e n t p ro p o r t i o n o f P a p ay a - a l o e v e r a f o r p r e p a r a t i o n o f RT S a n d f o u n d t h a t, T S S, T o t a l s u g a r a n d r e d u ci n g s u g a r d e c r e a s i n g d u r i n g t h e s t o r a g e p e r i o d. H o w e v e r, t h e y a l s o f o u n d i n c r e a s i n g t r e n d o f a c i d i t y, a s c o r b i c a c i d a n d v i t a mi n C d u ri n g t h e s t o r a g e o f 3 mo n t h s. A l o e V e r a - M a n g o E l b a n d y e t a l. ( 2014 ) c a r r i e d o u t s t u d y w i t h a n a i m t o p r o d u c e t h e r a p eu t i c a n d h i g h n u t r i t i o n al ma n g o n e c t a r b y s u p p l e me n t a t i o n o f ma n g o p u l p wi t h A l o e v e r a g e l a n d e f f e c t s o f d i f f e r e n t a d d i t i o n l e v e l s o f a l o e v er a g e l ( 5, 10, 15, 20 a n d 25 %) o n 19

42 Review of Research Work t h e p h ys i c a l, mi c r o b i a l a n d c h e mi c a l p r o p e r t i e s s u c h a s t o t a l s o l u b l e s o l i d s, t o t a l a c i d i t y, p H, a s c o r b i c a c i d c o n t e n t, t o t a l s u g a r s, r e d u c i n g s u g a r s, v i s c o s i t y, t o t a l b a c t e r i a l c o u n t a n d s e n s o r y p r o p e r t i e s w e r e e v a l u a t e d a n d f o u n d t h a t, w i t h 25 % A l o e v e r a g e l t r e a t me n t, t o t a l s o l u b l e s o l i d s, t o t a l a c i d i t y, v i s c o s i t y a n d v i t a mi n C i n c r e a s e d f r o m 15 t o %, t o %, 122 t o 151 c e n t i p o i s a n d t o mg / 100 g, r e s p e c t i v e l y. H o w e v e r, p H d e c r e a s e d f r o m t o an d t o t a l s u g a r s d i d n o t c h a n g e. F u r t h er mo r e, h i g h c o n c e n t r a t i o n s o f a l o e v e r a g e l ( 20 a n d 25 %) r e s u l t e d i n d e c r e a s e i n t h e l e v e l s o f t o t al b a c t e r i a l c o u n t s. G u a v a - J am u n S h a r ma e t a l. ( 2009 ) c o n d u c t e d s t u d y o n c h a n g e s i n c h e mi c a l c o n s t i t u en t s o f G u a v a - J a m u n b l e n d s r e a d y t o s e r v e d r i n k a n d s q u a s h d u r i n g s t o r a g e i n b l e n d s a t d i f f e r e n t r a t i o s ( 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 ) a n d w e r e a n a l ys e d f o r c h e mi c a l c o mp o s i t i o n at mo n t h l y i n t e r v a l f o r t h r e e mo n t h s s t o r a g e p e r i o d a n d f o u n d t h a t, t o t a l s u g a r s, r e d u c i n g s u g a r s a n d a c i d i t y i n c r e a s e d, w h i l e a s c o r b i c a c i d, a n t h o c ya n i n a n d t o t a l p h en o l s d e c r e a s e d i n b o t h t h e b e v e r a g e s w i t h t h e i n c r e a s e i n s t o r a g e d u r a t i o n. O v e r a l l a c c e p t a b i l i t y o f b e v e r a g e s i n c r e a s e d b y b l e n d i n g g u a v a p u l p w i t h j a m u n p u l p i n c o mp a r i s o n t o g u a v a o r j a m u n p u l p u s e d a l o n e f o r p r e p a r a t i o n o f b e v e r a g e s. O v e r a l l a c c e p t a b i l i t y a l s o i n c r e a s e d w i t h t h e i n c r e a s e i n p r o p o r t i o n o f p u l p ( 15 t o 20 %) i n RT S d r i n k a n d ( 30 t o 40 %) i n s q u a s h. I n R T S d r i n k, ma x i mu m a c c e p t a b i l i t y ( ) w a s a c h i e v e d w i t h 20 % p u l p ( 50 20

43 Review of Research Work g u a v a : 5 0 j a m u n ), 1 4 % T S S a n d % a c i d i t y, w h i l e i n s q u a s h, ma x i mu m a c c e p t a b i l i t y ( ) w a s a c h i e v e d i n b e v e ra g e b l e n d s ( 5 0 g u a v a : 5 0 j a m u n ) w i t h 4 0 % p u l p, 5 0 % T S S a n d % a c i d i t y. P a p a y a - P s e u d o s t e m B o r n a r e a n d K h a n ( ) co n d u c t e d s t u d y o n p h ys i c o - c h e mi c a l a n d s e n s o r y e v a l u a t i o n o f r e a d y - to - s e r v e b e v e r a g e b y i n c o r p o r a t i n g b a n a n a p s e u d o s t e m j u i c e i n p a p a ya. R e a d y - to - s e r v e b e v e r a g e w a s d e v e l o p e d w i t h d i ff e r e n t p r o p o r t i o n s o f p s e u d o s t e m j u i c e a n d p ap a ya p u l p ( 0 : 1 0 0, 5 0 : 5 0, 7 5 : 2 5 a n d 8 5 : 1 5 ) a n d i t w a s r e v e a l e d t h a t, b a n a n a p s e u d o s t e m j u i c e c o n t a i n e d h i g h e r mo i s t u r e c o n t e n t, p H, a n d a c i d i t y. Wh i l e, P a p a y a j u i c e c o n t a i n e d g r e a t e r T S S, t u r b i d i t y, b r i x : a c i d r a t i o, a s h c o n t e n t a n d c o l o u r. S e n s o r y q u a l i t y r e v e a l e d t h a t b a n a n a p s e u d o s t e m c o u l d b e s u c c e s s f u l l y i n c o r p o r a t e d w i t h p a p a ya j u i c e i n d e v e l o p me n t o f b l e n d ed t h e r a p e u t i c R T S w i t h i mp r o v e d s e n s o r y q u a l i t y o f 5 0 % b a n a n a p s e u d o s t em j u i c e a n d 5 0 % p a p a ya j u i c e. A l s o t h e s t o r a g e s t u d i e s r e v e a l ed t h a t, b l e n d e d t h e r a p e u t i c R T S ma d e f r o m b a n a n a p s e u d o s t e m w i t h p a p a ya j u i c e c o u l d b e s u c c e s s fu l l y s t o r e d f o r t h e p e r i o d o f 9 0 d a ys w i t h s i g n i f i c a n t c h a n g e i n c h e mi c a l a n d s e n s o r y q u a l i t i e s. P i n e a p p l e - C a r r o t - O r a n g e J a n a n d M a s h i ( ) s t u d i e d t h e d e v e l o p me n t a n d q u a l i t y e v a l u a t i o n o f p i n e ap p l e j u i ce b l e n d e d w i t h c ar r o t a n d o r a n g e j u i c e i n d i f f e r e n t b l e n d i n g r a t i o s o f : 0 : 0, 8 0 : 1 0 : 1 0, 6 0 : 1 0 : 3 0, 5 0 : 2 0 : 3 0 a n d w a s e v a l u a t e d f o r p h ys i c o - c h e mi c a l a n d s e n s o r y 21

44 Review of Research Work o f j u i c e w a s f o u n d ( 1583 μg ) t o b e i n c r e a s e d w i t h i n c r e a s i n g t h e p r o p o r t i o n o f c a r r o t j u i c e. E s t i ma t i o n o f v i t a mi n C c o n t e n t o f s a mp l e ( mg ) s h o w e d h i g h i mp r o v e me n t i n n u t r i t i o n a l v a l u e o f p i n e ap p l e j u i c e i n c o r p o r a t e d w i t h c a r r o t a n d o r a n g e j u i c e. T h e a c i d i t y i n c r e a s e d ( t o ) a n d p H o f t h e j u i c e d e c r e a s e d p r o g r e s s i v e l y d u r i n g t h e s t o r a g e p e r i o d. K i n n o w - C a r r o t -G i n g e r U l l a h e t a l. ( 2015 ) s t u d i e d t o e x p l o r e t h e e f f e c t o f l e mo n a n d g i n g e r e x t r a c t o n c a r r o t a n d k i n n o w b l e n d e d r e a d y t o s e r v e ( R T S ) d r i n k s d u r i n g t h r ee mo n t h s r e f r i g e ra t i o n t e mp e r a t u r e s t o r a g e. R e s u l t s s h o w e d t h a t p H a n d s u g a r - a c i d r a t i o n, r e d u c i n g a n d n o n - r e d u c i n g s u g a r o f t h e t r e a t e d s a mp l e s a n d w a s d e c r e a s e d u r i n g s t o r a g e. Wh i l e T S S, a c i d i t y a n d v i t a mi n C i n c r e a s e d w e r e o b s e r v e d d u r i n g s t o r a g e. G u a v a - B a r b a d o s c h e r r y J a k h a r e t a l. ( 2013 ) co n d u c t e d a n e x p e r i me n t t o s t a n d a r d i z e t h e s u i t a b l e b l e n d i n g o f g u a v a a n d b a r b ad o s c h e r r y f r u i t p u l p w i t h d i f f e r e n t b l e n d i n g r a t i o s a n d r e c i p e s f o r t h e p r e p a r a t i o n o f q u a l i t y b l e n d e d r e a d y - to - s e r v e b e v e r a g e a n d a s s e s t h e i r s t o r a g e s t a b i l i t y a t a mb i e n t t e mp e r a t u r e. B l e n d i n g r a t i o s w e r e t a k e s a s 75 % g u a v a p u l p + 25 % b a r b a d o s ch e r r y p u l p, 50 % g u av a p u l p + 50 % b a r b a d o s ch e r r y p u l p, 25 % g u a v a p u l p + 75 % b a r b a d o s c h e r r y p u l p, 100 % g u a v a p u l p a n d 100 % b a r b ad o s c h e r r y p u l p a n d i t w a s f o u n d t h a t, a mo n g t h e d i f f e r e n t b l e n d i n g r a t i o s a n d r e c i p e s, 10 % b l e n d e d p u l p ( 50 % g u a v a p u l p + 50 % b a r b a d o s c h e r r y p u l p ) w i t h, 12 % T S S a n d 0. 2 % a c i d i t y w a s f o u n d t o b e t h e b e s t o n o v e r a l l s e n s o r y s c o r e. 22

45 Review of Research Work Wh i l e, s t o r a g e s t u d i e s d u r i n g mo n t h l y i n t e r v a l s r e v e a l e d t h a t, t o t al s o l u b l e s o l i d s a n d a c i d i t y d i d n o t ch a n g e u p t o t h r e e mo n t h s a n d t h en i n c r e a s e d c o n t i n u o u s l y u p t o t h e e n d o f s t o r a g e. N o n - e n z y ma t i c b r o w n i n g d i d n o t c h a n g e u p t o t h e t w o mo n t h a n d t h e r e a f t e r i t i n c r e a s e d c o n t i n u o u s l y u p t o t h e en t i r e p e r i o d o f s t o r a g e. A l s o t h e a s c o r b i c a c i d c o n t e n t a n d o r g an o l e p t i c s c o r e o f t h e b e v e r a g e s h o w e d d e c r e a s i n g t r e n d w i t h t h e s t o r a g e p e r i o d. M a n g o - G i n g e r B h a g w a n a n d K u ma r ( 2014 ) s t u d i ed t h e d e v e l o p me n t a n d s t o r a g e o f M a n g o - G i n g e r R T S b e v e r a g e a n d r e v e a l ed t h a t, p a l a t ab l e R T S b e v e r a g e o f 13 % T S S a n d % a c i d i t y c o u l d b e p r e p a r e d u s i n g 12 % o f b l e n d c o mp r i s i n g ma n g o p u l p a n d g i n g e r j u i c e i n 9 : 1 r a t i o. T h e T S S, a c i d i t y, r e d u c i n g s u g a r s a n d t o t a l s u g a r s c o n t e n t w e r e f o u n d i n c r e a s i n g w h e r e a s a s c o r b i c a c i d a n d n o n - r e d u c i n g s u g a r c o n t e n t d e c r e a s e d w h e n b e v e r a g e w a s s t o r e d a t a mb i e n t t e mp e r a t u r e. M a n g o - P i n e a p p l e D e k a e t a l ( 2005 ) c o n d u c t e d s t u d y o n M a n g o - p i n e a p p l e s p i c e d b e v e r a g e s w h i c h w e r e p r e p a r e d f r o m ' D a s e h a r i ' ma n g o a n d ' K e w ' p i n e a p p l e. F i f t e e n p e r c e n t b l e n d e d j u i c e s ( 85 : 15 ) w e r e u s e d f o r p r e p a r a t i o n o f r e a d y - to - s e r v e ( R T S ) b e v e r a g e s h av i n g 10 B r i x, 0. 2 % a c i d i t y a n d % c a r d a mo m s p i c e d r o p s. T h e R T S b e v e r a g e s s t o r e d i n w h i t e a n d a mb e r c o l o u r e d b o t t l es f o r 6 mo n t h s u n d e r 3 d i f f e r e n t s t o r a g e e n v i r o n me n t v i z., a mb i e n t t e mp e r a t u r e ( C ), c o o l c h a mb e r ( C ) a n d l o w t e mp e r a t u r e ( 4 ± 1 C ) s h o w e d a g r a d u al d e c r e a s e i n s e n s o r y q u a l i t y, a c i d i t y, a s c o r b i c a c i d a n d t a n n i n s. 23

46 Review of Research Work R e t e n t i o n o f a s c o r b i c a c i d w a s mo r e i n b e v e r a g e s s t o r e d i n a mb e r c o l o u r e d b o t t l es u n d e r l o w t e mp e r a t u r e. A n i n c r e a s i n g t r e n d w a s f o u n d i n t o t a l s o l u b l e s o l i d s, r e d u ci n g s u g a r s, t o t a l s u g a r s a n d N E B. T h e h u n t e r c o l o u r v a l u e s ' L a n d A ' g o t d e c r e a s e d o v er 6 mo n t h s. T h e ma j o r v o l a t i l e f l a v o u r i n g c o mp o u n d f o u n d i n ma n g o - p i n e a p p l e s p i c e d b e v e r a g e w a s t e r p e n yl - a c e t a t e t h a t g o t d e c r e a s e d d u r i n g s t o r a g e. B a n a n a - P a p a y a P a t e l a n d N a i k ( 2014 ) c a r r i e d o u t s t u d y o n i n n o v at i v e v a l u e a d d e d n e c t ar p r e p a r e d f r o m b a n a n a a n d p i n e a p p l e p u l p d u r i n g s t o r a g e. T h e y s t u d i e d n e c t a r u p t o 12 mo n t h s s t o r ag e a n d c o n c l u d e d t h a t, b l e n d ( B a n a n a : P i n e a p p l e ; 2 : 3 ) g a v e h i g h e s t T S S, t o t a l s u g a r a n d r e d u c i n g s u g a r. H o w e v e r, p r o p o r t i o n o f 1 : 4 w a s f o u n d e q u a l l y b e s t. M o r e o v e r, a c i d i t y a n d a s c o r b i c a c i d w a s f o u n d h i g h e r i n p r o p o r t i o n 1 : 4 a n d 0 : 1 w h i ch w e r e e q u a l l y w i t h 2 : 3 a n d 1 : 4. In c r e a s i n g a c i d i t y w a s o b s e r v e d d u r i n g s t o r a g e d u e t o a s c o r b i c a c i d d e g r a d a t i o n o r h yd r o l ys i s o f p e c t i n. I n r e s p e c t t o s e n s o r y c h a r a c t e r s b a n a n a : p i n e a p p l e ; 1 : 4 as w e l l a s 0 : 1 b l e n d e d p r o p o r t i o n s w e r e f o u n d t o b e b e s t h a v i n g h i g h es t s c o r e p e r t a i n i n g t o a l l s e n s o r y c h a r a c t e r s. O r a n g e - C a r r o t K u ma r e t a l. ( 2013 ) C a r r i e d o u t s t u d y f o r t h e p r e p a r a t i o n o f r e a d y t o s e r v e (R T S ) b e v e r a g e w h i c h w a s p r e p a r e d b y b l e n d i n g t h e o r a n g e a n d c a r r o t j u i c e i n t h e ra t i o s o f O 40 : C 60, O 50 : C 50 an d O 60 : C 40 a n d w a s s t o r e d a t ro o m t e mp e r a t u r e a n d r e f r i g e r a t i o n u p t o 45 d a ys. T h e q u a l i t y p a r a me t e r s p H, T S S, a c i d i t y a n d o v e r a l l a c c e p t a b i l i t y ( O A A ) w e r e a l s o e v a l u a t e d a t a n i n t e r n a l o f 15 d a ys a n d 24

47 Review of Research Work i t w a s f o u n d t h e T S S a n d a c i d i t y o f R T S b e v e r a g e i n c r e a s e d a n d p H w a s d e c r e a s e d w i t h i n c r e a s e i n t h e l e v e l o f c a r r o t j u i c e r a t i o u n d e r d i f f e r e n t s t o r a g e c o n d i t i o n s. T h e h i g h e r s c o r e o f o v e r a l l a c c e p t a b i l i t y w a s f o r f r e s h s a mp l e o f O 6 0 : C 4 0 a n d t h e mi n i mu m w a s f o r r a t i o o f O 5 0 : C 5 0 s a mp l e a t r o o m t e mp e r a t u r e. H o w e v e r, t h e o v e r a l l a c c e p t a b i l i t y o f R T S d e c r e a s e d w i t h i n c r e a s e i n s t o r a g e p e r i o d. R e s u l t s o f s t u d y c o n c l u d ed t h at, R T S b e v e r a g e w a s f o u n d s u p e r i o r u n d e r r e f r i g e r a t i o n c o n d i t i o n a s c o mp a r e d t o r o o m t e mp e r a t u r e. O r a n g e - P o me l o Y a d a v e t a l. ( ) r e p o r t e d d e c re a s e i n a s c o r b i c a c i d d u r i n g t h r e e mo n t h s o f s t o r a g e i n p o me l o a n d o r a n g e b l e n d e d n e c t a r. T h e y a l s o r e p o r t e d t h a t s t o r a g e at l o w t e mp e r a t u r e ( C ) r e s u l t ed l e s s d e c r e a s e i n a s c o r b i c a c i d a s c o mp a r e d t o r o o m t e mp e r a t u r e ( 1 2 t o 3 5 C ) s t o r a g e. A l s o t h e r e s u l t s i n d i c a t e d t h a t, t o t al s o l u b l e s o l i d s ( T S S ) a n d t o t a l s u g a r s i n c r e a s e d g r ad u a l l y d u r i n g s t o ra g e. T h e t i t r a b l e a c i d i t y o f t h e p r o d u c t s d e c r e a s e d w i t h i n c r e a s e i n p H. P i n e a p p l e - W a t e r m e l o n O ye k e l e e t a l. ( ) s t u d i e s t h e p h ys i c o c h e mi c a l p r o p e r t i e s o f j u i c e f r o m p i n e a p p l e a n d w a t e r me l o n a n d t h e i r r e a d y t o d r i n k ( R T D ) b l e n d s. T h e % w a t e r me l o n j u i c e a n d p i n e a p p l e j u i c e o f e a c h f o r mu l a t i o n ( v / v ) w e r e B L 1 ( 7 0 : 3 0 ), B L 2 ( 6 0 : 4 0 ), B L 3 ( 5 0 : 5 0 ), B L 4 ( 3 0 : 7 0 ) a n d B L 5 ( 4 0 : 6 0 ). T h e s t a n d a r d s w e r e d o n e w i t h o u t b l e n d i n g t h e 25

48 Review of Research Work j u i c e s S P J ( % s t a n d a r d p i n e a p p l e j u i c e ) a n d S WJ ( % s t a n d a r d w a t e r me l o n j u i c e ). T h e y f o u n d t h a t, v i t a mi n C a n d c a r b o h yd r a t e s c o n t e n t o f t h e b l en d w e r e d e c r e a s i n g s l i g h t l y d u r i n g t h e storage. 26

49 . MATERIALS AND METHODS

50 Materials and Method III. MATERIALS AND METHODS The present investigation on Standardization of blended nectar using banana pseudostem sap and mango pulp was conducted at Department of Post-Harvest Technology and Banana Pseudostem Processing Unit, Navsari Agricultural University, Navsari , Gujarat during The material and methods used during experiment had been described in this chapter. 3.1 Location The experiment was conducted at the Banana Pseudostem Processing Unit and PHT laboratory of Soil and Water Management Research Unit, N.A.U., Navsari. Navsari Agricultural University is located three kilometers away in the south -west direction from Navsari station (22-57 North latitude and East longitude at an altitude of ten meters above the mean sea level) and twelve kilometers away in the east from the Arabian sea-shore and the historic place Dandi. 3.2 Climate The climate of this area is typically tropical, characterized by fairly hot and humid summer, warm monsoon with more humidity and moderately cold winter. The summer season commence from February end and reaches the maximum by May with temperature range varying from

51 Materials and Method 29.6 C to 37.8 C. Relative humidity during summer varies from 60 to 80 per cent. By the second week of June, monsoon starts with heavy rainfall during July-August and ends by 2 nd week of October. Annual precipitation varies from to mm. Relative humidity during monsoon varies from 85 to 90 per cent being highly humid. The winter season sets in the end of October and continues till February, with December-January being the coldest months. Temperature range during winter varies from 10 C to 23.8 C. 3.3 Site of experiment Experiment was carried out at PHT laboratory of Department of Post-Harvest Technology and Banana Pseudostem Processing Unit, Navsari Agricultural University, Navsari. 3.4 Collection of banana pseudostem Banana pseudostem were harvested from the fields of Soil and Water Management Research Unit, Navsari Agricultural University, Navsari immediately after harvesting of bunch in the first week of January. The banana pseudostem were washed and cleaned. These pseudostem were hygienically used for product processing in experiment. 3.5 Preparation of banana pseudostem juice Pseudostem were split by sharp stainless steel knife and the spathe were utilized to extract juice with the use of sugarcane juicer. The collected juice was filtered by muslin cloth to remove any pithy matter from juice. 28

52 Materials and Method 3.6 Mango pulp Kesar mango pulp tins were purchased from the Department of Post-harvest Technology, ASPEE College of Horticulture & Forestry, N.A.U., Navsari and utilized for blending as per the treatments. 3.7 Methodology for blended nectar preparation Blended nectar was prepared from the juice of banana pseudostem sap juice and mango pulp. Total 11 treatments were used for preparation of nectar using different blending proportion of banana pseudostem sap and mango pulp (Table 3.1). The acidity of the nectar was kept constant (0.30%) in all the treatments. The water was added as per treatment requirement. Standard juice per cent was maintained to 20 percent for all the treatments. Sugar syrup was prepared by adding raw sugar to boiling water. The strength of sugar syrup was measured using hand refractometer and maintained to 15 0 Brix for all the treatments. Extracted pulp from fruits was mixed thoroughly in freshly prepared syrup as per treatments on weight basis and the mixture was processed by adding required quantity of citric acid. The prepared nectar was filled into pre-sterilized glass bottles of 200 ml and sealed airtight with crown caps. The product was then processed at 96±1 C in boiling water for 30 minutes followed by cooling labeling and stored at room temperature. Statistical Design : CRD (Completely Randomized Design) Crop : Banana and Mango Variety : Grand naine and Kesar 29

53 Materials and Method Bottling Storage Repetition : 3 : 200 ml glass bottle : Ambient temperature Table 3.1 Treatment details with different blending Proportions Treatments Banana Pseudostem sap (%) Mango Pulp (%) T T T T T T T T T T T Principal steps used for preparation of blended nectar Blending of juice/ pulp (as per treatment) Preparation and filtration of syrup Mixing juice with syrup Addition of citric acid (as per treatment) Heating at 95 C for 5 minutes Filling hot nectar into pre-sterilized bottles (keeping 1.5cm head space) Cooling and storage at room temperature 30

54 Materials and Method T2 T2 T1 T1 T3 T3 T4 T4 T5 T5 T6 T6 T7 T7 T8 T8 T9 T9 T10 T10 T11 T11 Plate I: View of treatment wise blended nectar

55 Materials and Method

56 Materials and Method Extraction of banana pseudostem sap Blending of banana pseudostem sap and mango pulp Mixing juice in syrup and boiling Filling Heat processing Blended nectar Plate II: View of methodology adopted for preparation of blended nectar

57 Materials and Method 3.8 Observation to be recorded Banana pseudostem Mango pulp blended nectar was subjected to following periodical observations: Physico-chemical Parameters 1. Acidity (per cent) 2. Sugar (per cent) a) Reducing sugar b) Total sugar c) Non-reducing sugar 3. Lipid 4. Potassium (mg/100 gm) 5. Carbohydrate (per cent) 6. Iron (mg/100 gm) 7. Calorific value (Kcal) 8. Microbial infection count (Total plate count) Organoleptic evaluation of product 1. Colour of blended nectar 2. Taste of blended nectar 3. Flavour of blended nectar 4. Texture of blended nectar 5. Overall acceptability blended nectar 31

58 Materials and Method 3.9 Methodology adopted for recording the ph ysicchemical properties Acidity (%) The method described by Ranganna (1986) was adopted. 10 grams of homogenized sample was taken and transferred to 100 ml of volumetric flask and volume was made up with distilled water. The solution was well mixed and centrifuged and the clear supernatant aliquot was taken in a 100 ml conical flask. From this, 10 ml aliquot was taken into a 50 ml of beaker and titrated against standard solution of sodium hydroxide (0.05N NaOH), using phenolphthalein as indicator. The titrable acidity was expressed in terms of per cent citric acid equivalent adopting following formula: Acidity, % = Titre Normality of alkali Volume made up Equivalent weight of citric acid Volume of sample taken Weight of sample taken Sugars Reducing sugars (%) The titrimetric method of Lane and Eynoy as described by Ranganna (1986) was adopted for the estimation of reducing sugar. A weight amount of rehydrated sample pulp was taken in a volumetric flask and 2 ml of 45 % basic lead acetate solution was taken added for clarification. After 10 min. The solution was diluted by adding 5 ml potassium oxalate solution and the volume was made up to a known level with distilled water and 32

59 Materials and Method filtered through whatsman No. 1 filter paper. Filtrate was taken in a burette and titrated with boiling standards Fehling's mixture (5 ml solutions of Fehling's A and B each) till the blue colour faded. Then, 1ml of methylene blue indicator (1 per cent) was added and the titration was continued till content attained a brick red colour and the titre values were noted. Percentage of reducing sugars was calculated according to the following formula. Reducing sugars, % = Total sugars (%) mg of Invert sugar Dilution 100 Titre Wt or volume of the sample 100 For the estimation of total sugars, the filtrate obtained in the estimation of reducing sugars was used. An aliquot from the filtrate was taken. 10 ml of diluted HCL was added and the inversion was carried out at room temperature for 24 hours, sequently, contents were cooled and neutralized with 40 per cent sodium hydroxide solution using phenolphthalein as indicator and the final volume was made. The solution was filter through whatman No. 1 filter paper and titration was carried out using filtrate as detailed for reducing sugars. The total sugar content was expressed as percentage in terms of invert sugar according to the following formula (Ranganna, 1986). Total sugars % = mg of Invert sugar Dilution 100 Titre Wt or volume of the sample

60 Materials and Method Non-reducing sugars (%) The value of non reducing sugar was recorded by the subtracting the value of reducing sugar from total sugar Lipid (per cent) Determination of total lipid content was done by Bligh and Dryer method (1959). 10 gram sample was extracted using 200 ml chloroform /methanol. 2:1 (v/v) solution, by blending in waring blender for 2 min, then filtered and transferred to a 500 ml separator. The extract was washed with 50 ml chloroform 40 ml potassium chloride solution 0.72%. The phases were valuated separated and the process was repeated Potassium (mg/100 g) The contents of potassium (K) were estimated by flame photometric method as detailed by Ranganna (1986). The potassium samples extracted in 5 ml HCL were estimated on the basis of atomization of potassium into an oxyhydrogen or oxyacetylene flame. The flame excites atoms of potassium, causing emission of radiations at specific wavelengths (768 nm). The amount of radiation emitted was measured by using flame photometer at 768nm.The standard curve was prepared using different concentrations (25 to 75 ppm) of potassium chloride and the results were expressed as mg/100g. Potassium, mg/100g = ppm found from the standard curve Volume made up Dilution 100 Weight of sample

61 Materials and Method Carbohydrates (per cent) Reagents: 1. Anthrone reagent: Dissolve 200mg of anthrone reagent in 100 ml of concentrated H 2 SO Standard Glucose solution: a) Stock standard: Weigh 100 mg of glucose and transfer it carefully into a 100ml with distilled water. (100 mg of glucose in 100ml of distilled water). b) Working standard: Dilute 10 ml of stock standard solution in 100 ml with distilled water in a volumetric flask. Procedure Amount of Carbohydrate in given sample is determined by using Anthrone method as described by AACC (1995). Take 0.2 ml to 1 ml of working standard solution of five different test tube and add water to bring the volume to 1 ml in each test tube add 4ml of anthrone reagent and mix the contents as well and cover the test tube with bath for 10 min then cool the test tube to the room temperature and measure the optical density in a photoelectric colorimeter at 620nm (or) by using a red filter. Simultaneously prepare a blank with 1ml of distilled water and 4 ml of anthrone reagent. While calculating the sugar concentration in the unknown sample, the dilution factor has to be taken into account. 35

62 Materials and Method Carbohydrate % per 100 mg of sample = Protein (per cent) mg of glucose 100 Volume of test Sample The protein content was estimated by micro Kjeldahl method as per described by Ranganna (1986). The sample to be analyzed is weighed into a digestion flask and then digested by heating it in the presence of sulphuric acid (an oxidizing agent which digests the food), anhydrous sodium sulphate (to speed up the reaction by raising the boiling point) and a catalyst, such as copper, selenium, titanium, or mercury (to speed up the reaction). Digestion converts any nitrogen in the food (other than that which is in the form of nitrates or nitrites). After the digestion has been completed the digestion flask is connected to a receiving flask by a tube. The solution in the digestion flask is then made alkaline by addition of sodium hydroxide, which converts the ammonium sulphate into ammonia gas. The ammonia gas that is formed is liberated from the solution and moves out of the digestion flask and into the receiving flask which contains an excess of boric acid. The low ph of the solution in the receiving flask converts the ammonia gas into the ammonium ion, and simultaneously converts the boric acid to the borate ion. The nitrogen content is then estimated by titration of the ammonium borate formed with standard sulphuric or hydrochloric acid, using a suitable indicator to determine the end-point of the reaction. The following equation can be used to determine the nitrogen concentration of a sample that weighs m grams using a xm HCl acid solution for the titration. 36

63 Materials and Method % N = x moles 1000 cm 3 (vs vb)cm3 mg 14g moles 100 Where vs and vb are the titration volumes of the sample and blank, and 14g is the molecular weight of nitrogen N. A blank sample is usually ran at the same time as the material being analyzed to take into account any residual nitrogen which may be in the reagents used to carry out the analysis. Once the nitrogen content has been determined it is converted to a protein content using the appropriate conversion factor % Protein = Coversion Factor % Nitrogen Iron (mg/100 g) Reagents: 1. Concentrated H 2 SO 4 2. Saturated Potassium Persulphate (K 2 S 2 O 8 ) 3. 3 N Potassium thiocynate (KSCN) 4. Standard Iron solution Procedure: The iron in foods is determined by converting the iron to ferric form using oxidizing agents like potassium persulphate or hydrogen peroxide and treating thereafter with potassium thiocynate to form the red ferric thiocynate which is measured colorimetrically at 480 nm. Use the ash solution of the sample prepared by dry ashing for colour development (Ranganna, 1986). Colour development Into three separate stoppered measuring cylinders, pipette the solutions as given below. 37

64 Materials and Method Standard iron solution (1 ml = 0.1 mg of Fe) Blank (ml) Standard (ml) Sample (ml) Sample ash solution Water Conc. H 2 SO Potassium persulphate Potassium thiocynate Calculation Iron (mg/100 g) = Calorific value (Kcal) OD Of Sample 0.1 Total Volume of Ash Solution 100 OD Of Standard 5 Wt of sample taken for Ashing The energy value was calculated using the Atwater factor method [(9 x fat) + (4 x carbohydrate) + (4 x protein)] as described by Eneche (1991). The proportion of protein, fat and carbohydrate were multiplied by their physiological fuel values of 4, 9 and 4 Kcal, respectively and the sum of the product was taken Methodology adopted for recording the sensory properties Sensory evaluation of health drink was conducted during storage to assess the consumer s acceptance for the products. The prepared samples for health drink were evaluated for sensory. 38

65 Plate III: Organoleptic evaluation of blended nectar by panel and PG students Materials and Method

66 Materials and Method Prepared samples of health drink were evaluated for sensory qualities on the basis of colour, taste, flavor, texture and overall acceptability on a 9 point hedonic scale (Annexure-II). For the accurate results, a panel of faculty members and PG students of Department of Post-Harvest Technology, NAU, Navsari (Gujarat) were used for sensory analysis throughout the storage. Coded samples of products were used for analysis to get accurate and non-partial results. Taste breakers like murmura and baked bread with normal tap water was provided to the panelists for mouth rinsing in between the sensory test Microbial examination (TPC) Total Plate Count (TPC) was made by aseptically inoculating 0.1 g of serially dilute sample in total plate count a gar medium prepared according to Ranganna (1986). One ml of the sample after serial dilution (10-2, 10-3 and 10-5 ) was aseptically inoculated in pre-sterilized petri-plates followed by pouring of total plate count agar (10-15 ml) under sterilized environment of laminar air flow. The plates were incubated at 37 C for 72 hrs prior to counting. The results of the total plate count (TPC) were expressed as 10 2 cfu/g of sample Statistical analysis Experimental data were statistically analyzed using simple C.R.D. Data collected on quality aspects of fresh product and during storage were statistically analyzed by adopting analysis of variance techniques as described by Panse and Shukhatme (1967) at the department of agricultural statistics, N.M Collage of 39

67 Materials and Method Agriculture, N. A. U, Navsari. The treatment difference was tested by F test of significance on the basis of null hypothesis. The appropriate standard error (S.Em. ±) was calculated in each case. The critical difference (C.D.) at 5 per cent level of prob ability was worked out. 40

68 Materials and Method IV. EXPERIMENTAL RESULTS The present investigation entitled Standardization of blended nectar using banana pseudostem sap and mango pulp was undertaken to achieve set of objectives at Department of Post- Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari and Banana Pseudostem Processing Unit, SWMRU, NAU during the year The experimental data recorded during the 6 months of storage period for various parameters were subjected to statistical analysis using Completely Randomized Design. The analysis of variance for experimental design was carried out for all the characters under study and results obtained were presented under different heads in this chapter. 4.1 Physico-chemical parameters during storage Immediately after the preparation of product from different combination of treatment, it was analysed for a qualitative status in respect of Acidity (per cent), Total sugar (per cent), Reducing sugar (per cent), Non-reducing sugar (per cent), Protein (per cent), Lipid (per cent) and Carbohydrate (per cent), Potassium (mg/100 g), Iron (mg/100 g), Calorific value (Kcal) and microbial plate count (total plate count) which is described constituent wise as below: Acidity (per cent) Observation on acidity were recorded at initial stage and during storage period up to 6 months and projected in Table

69 Materials and Method 4.1 and Fig Table 4.1 Effect of blending of banana pseudostem sap and mango pulp on acidity (%) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% NS NS C. V. % At initial stage, acidity (per cent) was found non - significant. It is due to standard methodology adopted for processing of nectar using different treatment combination which maintained to 0.30% acidity for all treatments for preparing 42

70 Acidity (%) Initial 2 Month 4 Month 6 month 0 T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.1: Effect of blending of banana pseudostem sap and mango pulp on acidity (%) of nectar during storage

71 blended nectar. However, maximum (0.310 per cent) acidity was found in the treatment T 7 viz. 60% banana pseudostem sap and 40% mango pulp combination of blended nectar, while the lowest (0.290 per cent) acidity was found in T 6 viz. 50% banana pseudostem sap and 50% mango pulp combination of blended nectar. After 2 month of storage acidity was found significantly maximum (0.334 per cent) in T 1 viz. 0% banana pseudostem sap and 100% mango pulp which was at par with T 2 (0.330 per cent), while the significantly lowest (0.302 per cent acidity was found in treatment T 11 viz. 100% banana pseudostem sap and 0% mango pulp combination of blended nectar, which was at par with T 4 (0.310), T 7 (0.310), T 5 (0.311), T 6 (0.311), T 10 (0.312),T 8 (0.314) and T 9 (0.316). After 4 month of storage period, acidity was found non - significant for all treatment combinations. However, the treatment T 1 viz. 0% banana pseudostem sap and 100% mango pulp combination of blended nectar revealed the highest (0.342 per cent) acidity followed by T 4 (0.341 per cent). While, lowest (0.321 per cent) acidity was found in T 11 viz. 100% banana pseudostem sap and 0% mango pulp After6 month storage treatment T 1 was found to be significantly highest (0.361per cent), which was at par with T 2 (0.360 per cent), T 6 (0.353 per cent), T 4 (0.352 per cent) and T 3 (0.351 per cent), While significantly lowest acidity (0.337 per cent) was found in treatment T 11 which was at par with T 7 (0.340), T 9 (0.341), T 10 (0.342) and T 8 (0.346). 43

72 Materials and Method In general acidity of the blended nectar showed slightly increasing trend during the storage period and from mean value of acidity content, maximum acidity percent was found in treatment T 1 (0.334 per cent) viz. 0% banana pseudostem sap and 100% mango pulp followed by T 2 (0.333 per cent).while minimum acidity was found in T 11 (0.314 per cent) viz. 100% banana pseudostem sap and 0% mango pulp Total sugar (per cent) Total sugar level in blended nectar, which was made from different combination of banana pseudostem sap and mango pulp was measured at initial stage, 2, 4, and 6 months of storage. Observations revealed have been presented in Table 4.2 and Fig It was apparent from the table that, at initial level total sugar was found to be non-significant. However, maximum total sugar was found in T 1 (17.05) combination of blended nectar, followed by T 2 (16.93 per cent). The lowest total sugar was found in treatment T 11 (16.14 per cent) and was followed by T 10 (16.21). After 2 months of storage of blended nectar in respect of total sugar content, showed significant differences among all the treatments of blended nectar under study. Treatment T 1 was found with significantly higher total sugar (16.99 per cent) which was at par with T 2 (16.72 per cent), T 3 (16.54 per cent), T 4 (16.48 per cent) and T 5 (16.44 per cent).while the significantly lowest total sugar was found in treatment T 11 (15.92 per cent). After 4 months of storage, treatment T 1 combination of blended nectar revealed significantly highest (15.97 per cent) total 44

73 Materials and Method sugar content, which was at par with T 2 (15.78), T 3 (15.68), T 4 (15.58) and T 5 (15.54).While the significantly lowest (15.13 per cent) total sugar was found in treatment T 11 after 4 month of storage. Table 4.2 Effect of blending of banana pseudostem sap and mango pulp on total sugar (%) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% NS C. V. %

74 Total sugar (%) Initial 2 Month 4 Month 6 month 10 0 T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.2: Effect of blending of banana pseudostem sap and mango pulp on total sugar (%) of nectar during storage

75 After 6 months of storage, treatment T 1 recorded significantly highest (14.42 per cent) total sugars, whic h was at par with T 2 (14.30 per cent), T 3 (14.26 per cent), T 4 (14.19 per cent) and T 5 (14.12 per cent).while the significantly lowest total sugar was found in treatment T 11 (13.39 per cent). Looking at the mean status of total sugars of blended nectar, the maximum total sugar (16.11 per cent) was found in T 1 viz. 0% banana pseudostem sap and 100% mango pulp, followed by T 2 (15.93 per cent), while the lowest (15.14 per cent) total sugar was found in T 11 viz. 100% banana pseudostem sap and 0% mango pulp. Trend wise total sugar shows slightly decreasing trend during storage period of 6 months Non-reducing sugar (per cent) Observation on non-reducing sugar were recorded at initial stage and during storage period up to 6 months and projected in Table 4.3 and Fig At initial stage all the treatment combined as different proportion of banana pseudostem sap juice and mango pulp were found non-significant for non-reducing sugar. However, maximum non-reducing sugar was found in the treatment T 8 (12.15 per cent) followed by T 9 (12.14).While the lowest non-reducing sugar was found in treatment T 5 (11.91 per cent). After 2 months of storage significantly highest nonreducing sugars was found in T 9 (12.33 per cent) which was at par with T 8 (12.22 per cent), T 10 (12.33 per cent) and T 11 (12.20 per cent). While the lowest non-reducing sugar was found in treatment T 6 (11.81 per cent). 46

76 Materials and Method Significantly changes in the non-reducing sugars can also be observed during the 4 th month of storage and treatment T 11 (11.71 per cent) was found with significantly higher non-reducing sugar, which was at par with T 10 (11.58), T 9 (11.58) and T 8 (11.58). However, the significantly lowest non-reducing sugar was found in T 2 (11.00 per cent). Table 4.3 Effect of blending of banana pseudostem sap and mango pulp on non-reducing sugar (%) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% NS C. V. %

77 Non reducing sugar (%) Initial 2 Month 4 Month 6 month T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Fig. 4.3: Effect of blending of banana pseudostem sap and mango pulp on non reducing sugar (%) of nectar during Treatments

78 After 6 th month of storage of blended nectar, nonreducing sugar again turns to non-significant level for all combination. However maximum non-reducing sugar was found in treatment T 8 (10.96 per cent) followed by T 9 (10.94 per cent), while T 6 (10.70) was found to be minimum in non-reducing sugar after 6 month of storage. From the mean data presented in Table 4.3 for storage period, the maximum non-reducing sugar was found in T 9 (11.74 per cent) followed by T 8 (11.70 per cent), while minimum nonreducing sugar was found in T 4 (11.41 per cent), followed by T 3 (11.44 per cent). Trend wise non-reducing sugar shows slightly decreasing trend during storage up to 6 months Reducing sugar (per cent) Reducing sugar level in blended nectar, which was made from different combination of banana pseudostem sap and mango pulp was measured at initial stage, 2, 4, and 6 months of storage. Observations revealed there have been presented in Table 4.4 and Fig All the treatment combined as different proportions of banana pseudostem sap juice and mango pulp were found significant for reducing sugars at all the storage period. At initial stage, reducing sugar was found significantly maximum (5.13 per cent) in T 1 viz. 0% banana pseudostem sap and 100% mango pulp, which was followed by treatment T 2 (4.85 per cent),while the lowest reducing sugar was observed in treatment T 11 (4.04 per cent) viz. 100% banana pseudostem sap and 0% mango pulp. 48

79 Materials and Method After 2 months of storage significantly highest reducing sugar was found in T 1 (5.07 per cent) which was followed by T 2 (4.85 per cent).while, the significantly lowest reducing sugar was found in treatment T 11 (3.72 per cent). Table 4.4 Effect of blending of banana pseudostem sap and mango pulp on reducing sugar (%) of nectar duri ng storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. %

80 Reducing sugar (%) Initial 2 Month 4 Month 6 month 0 T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.4: Effect of blending of banana pseudostem sap and mango pulp on reducing sugar (%) of nectar during storage

81 Significant changes in the reducing sugars can also be observed during the 4 th month of storage of blended nectar and treatment T 1 (4.90 per cent) was found significantly higher, which was followed by T 2 (4.79). However, the significantly lowest reducing sugar was found in T 11 (3.42 per cent). Significancy of reducing sugars can also be observed after 6 months of storage of blended nectar, where treatment T 1 (3.61) was found with the significantly higher reducing sugar, which was at par with treatment T 2 (3.52). However, here also treatment T 11 (2.46) recorded lowest reducing sugar followed by T 10 (2.64). From the mean data presented in table 4.4 for storage period, the maximum reducing sugar was found in T 1 (4.68 per cent) followed by T 2 (4.50 per cent), while minimum reducing sugar was found in T 11 (3.41 per cent) followed by T 10 (3.54 per cent). Trend wise reducing sugar shows slightly decreasing trend during storage up to 6 months Lipid (per cent) Observation on lipid were recorded at initial stage and during storage period up to 6 months and projected in Table 4.5 and Fig. 4.5.Significancy over the treatments were observed for all the storage period including initial value of lipid for blended nectar. At initial stage all the treatment combined as different proportion of banana pseudostem sap juice and mango pulp were found significant for lipid and significantly highest lipid was found in T 11 (0.86 per cent), which was at par with treatment T 10 50

82 Materials and Method (0.84 per cent). While, the significantly lowest lipid was found in treatment T 1 (0.45 per cent). Table 4.5 Effect of blending of banana pseudostem sap and mango pulp on lipid (%) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. % After 2 months of storage, significantly highest lipid was found in T 11 (0.89 per cent) which was followed by T 10 (0.87 per cent). While, the significantly lowest lipid was found in treatment T 1 (0.52 per cent). 51

83 Lipid (%) Initial 2 Month 4 Month 6 month 0 T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.5: Effect of blending of banana pseudostem sap and mango pulp on lipid (%) of nectar during storage

84 Significant changes in the lipid can also be observed during the 4 th month of storage and treatment T 11 (0.92 per cent) was found significantly higher, which was followed by T 10 (0.89). However, the significantly lowest lipid was found in T 1 (0.44 per cent). After 6 th month of storage of blended nectar, significantly highest lipid was found in T 11 (0.96 per cent) which was followed by T 10 (0.91 per cent). While, the significantly lowest lipid was found in treatment T 1 (0.60 per cent). From the mean data presented in table 4.5 for storage period the maximum lipid was found in T 11 (0.90 per cent) followed by T 10 (0.87 per cent), while minimum lipid was found in T 1 (0.53 per cent) followed by T 2 (0.54 per cent). Trend wise lipid shows slightly increasing trend during storage up to 6 months Potassium (mg/100 g) Observation on potassium were recorded at initial stage and during storage period up to 6 months and projected in Table 4.6 and Fig As per the result of lipid contain, potassium contain of blended nectar also shows significancy over treatments for all the storage period. At initial stage, treatment combined as different proportion of banana pseudostem sap juice and mango pulp were found significant for potassium and significantly highest potassium was found in T 11 (42.49 mg/100 g) which was followed by 52

85 Materials and Method treatment T 10 (40.34 mg/100 g). While the significantly lowest potassium was found in treatment T 1 (16.72 mg/100 g). Table 4.6 Effect of blending of banana pseudostem sap and mango pulp on potassium (mg/100 g) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. % After 2 months of storage significantly highest potassium was found in T 1 (41.89 mg/100 g) which was followed by T 10 (40.07 mg/100 g). While the significantly lowest potassium was found in treatment T 1 (16.57 mg/100 g). 53

86 Potassium( mg/100g) Initial 2 Month 4 Month 6 month T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.6: Effect of blending of banana pseudostem sap and mango pulp on Potassium (mg/100 g) of nectar during storage

87 Significantly changes in the lipid can also be observed during the 4 th month of storage and treatment T 11 (41.69 mg/100 g) was found significantly higher, which was followed by T 10 (39.75 mg/100 g). However, the significantly lowest potassium was found in T 1 (16.32 mg/100 g). After 6 th month of storage of blended nectar, significantly highest potassium contain was found in T 11 (41.01 mg/100 g) which was followed by T 10 (39.49 mg/100 g). While, the significantly lowest potassium contain was found in treatment T 1 (16.56 mg/100 g). From the mean data presented in table 4.6 for storage period the maximum potassium contain was found in T 11 (41.77 mg/100 g) followed by T 10 (39.91 mg/100 g), while minimum potassium contain was found in T 1 (16.54 mg/100 g) followed by T 2 (24.14 mg/100 g). Trend wise potassium shows slightly decreasing trend during storage up to 6 months Carbohydrate (per cent) Carbohydrate contain of blended nectar were recorded in the laboratory up to 6 months of storage and after statistically analysed, results are projected in Table 4.7 and Fig. 4.7.Carbohydratecontain also shows similar results as per lipid and potassium contain and was significant for all the storage period up to 6 month. At initial stage, significantly highest carbohydrate contain was found in T 1 (35.43 per cent) which was followed by treatment T 2 (T 1 (32.29 per cent)). While, the significantly lowest carbohydrate was found in treatment T 11 (26.72 per cent). 54

88 Materials and Method Table 4.7 Effect of blending of banana pseudostem sap and mango pulp on carbohydrate (%) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. % After 2 months of storage, significantly highest carbohydrate was found in T 1 (35.11 per cent) which was followed by T 2 (31.68 per cent).while, the significantly lowest carbohydrate was found in treatment T 11 (26.14 per cent). Significant changes in the carbohydrate can also be observed during the 4 th month of storage and treatment T 1 (

89 Carbohydrate (%) Initial 2 Month 4 Month 6 month T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.7: Effect of blending of banana pseudostem sap and mango pulp on Carbohydrate (%) of nectar during storage

90 per cent) was found significantly higher, which was followed by T 2 (31.20). However, the significantly lowest carbohydrate contain was found in T 11 (25.24 per cent). After 6 th month of storage of blended nectar, significantly highest carbohydrate was found in T 1 (34.54 per cent) which was followed by T 2 (31.02 per cent). While, the significantly lowest carbohydrate was found in treatment T 11 (24.96 per cent). From the mean data presented in table 4.7 for storage periods, the maximum carbohydrate contain was found in T 1 (34.56 per cent) followed by T 2 (31.54 per cent), while minimum carbohydrate contain was found in T 11 (25.76 per cent) followed by T 10 (26.12 per cent). Trend wise carbohydrate also shows slightly decreasing trend during storage up to 6 months Protein (per cent) All the treatment combined as different proportion of banana pseudostem sap juice and mango pulp were found significant for protein during all the storage study. In the initial stage of nectar, significantly highest protein was found in T 1 (0.72 per cent) which was followed by treatment T 2 (0.64 per cent). While, the significantly lowest protein was found in treatment T 11 (0.46 per cent). After 2 months of storage, significantly highest protein was found in T 1 (0.70 per cent) which was followed by T 2 (0.63 per cent). While the significantly lowest protein was found in treatment T 11 (0.42 per cent). Significant changes in the protein can also be observed during the 4 th month of storage and treatment T 1 (0.69 per cent) 56

91 Materials and Method was found significantly higher, which was followed by T 2 (0.62 per cent). However, the significantly lowest protein was found in T 11 (0.39 per cent). After 6 th month of storage of blended nectar, significantly highest protein was found in T 1 (0.68 per cent) which was followed by T 2 (0.62 per cent). While the significantly lowest protein was found in treatment T 11 (0.38 per cent). Table 4.8 Effect of blending of banana pseudostem sap and mango pulp on Protein (%) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. %

92 Protein (%) Initial 2 Month 4 Month 6 month T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.8: Effect of blending of banana pseudostem sap and mango pulp on Protein (%) of nectar during storage

93 From the mean data presented in table 4.8 for storage period, the maximum protein was found in T 1 (0.69 per cent) followed by T 2 (0.62 per cent), while minimum protein was found in T 11 (0.41 per cent) followed by T 10 (0.43 per cent). Trend wise protein shows slightly decreasing trend during storage up to 6 months Iron (mg/100 g) Observation on iron were immediately recorded after processing of blended nectar as well during storage period up to 6 months and projected in Table 4.9 and Fig It also shows significant results for all storage period. At initial stage, treatment combined as different proportion of banana pseudostem sap juice and mango pulp were found significant for iron. However, significantly highest iron contain was found in T 11 (3.23 mg/100 g) which was followed by treatment T 10 (2.85 mg/100 g). While the significantly lowest iron was found in treatment T 1 (0.71 mg/100 g). After 2 months of storage, significantly highest iron contain was found in T 11 (3.12 mg/100 g) which was followed by T 10 (2.70 mg/100 g).while the significantly lowest iron was found in treatment T 1 (0.70 mg/100 g). Significant changes in the iron can also be observed after the 4 th month of storage and treatment T 11 (3.03 mg/100 g) was found with significantly higher iron contain, which was followed by T 10 (2.60 mg/100 g). However, the significantly lowest iron contain was found in T 1 (0.67 mg/100 g). 58

94 Materials and Method Table 4.9 Effect of blending of banana pseudostem sap and mango pulp on iron (mg/100g) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. % After 6 th month of storage of blended nectar, significantly highest iron contain was observed in T 11 (2.95 mg/100 g) which was followed by T 10 (2.42 mg/100 g). While the significantly lowest iron contain was found in treatment T 1 (0.66 mg/100 g). 59

95 Iron (mg/100g) Initial 2 Month 4 Month 6 month T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.9: Effect of blending of banana pseudostem sap and mango pulp on iron (mg/100 g) of nectar during storage

96 From the mean data presented in table 4.9 for storage period the maximum iron was found in T 11 (3.08mg/100 g) followed by T 10 (2.64 mg/100 g), while minimum iron was found in T 1 (0.68 mg/100 g) followed by T 2 (0.77 mg/100 g). Trend wise iron shows slightly decreasing trend during storage up to 6 months Calorific value (Kcal) Value of calorific value were computed for blended nectar immediately after processing as well as during storage period up to 6 months and projected in Table 4.10 and Fig As result of effects and participation of protein, lipid, and carbohydrate contains of blended nectar, calorific value also shows its significancy during all the storage period. At initial stage, all the treatment combined as different proportion of banana pseudostem sap juice and mango pulp was found significantly low for calorific value in T 11 ( Kcal) which was at par with treatment T 10 ( Kcal). While the significantly highest calorific value was found in treatment T 1 ( Kcal). After 2 months of storage, significantly lowest calorific value was found in T 11 (114.25) which was at par with T 10 (114.71). While the significantly highest calorific value was found in treatment T 1 ( Kcal). Significant changes in the calorific value can also be observed during the 4 th month of storage and treatment T 11 (110.76Kcal) was found significantly lowest, which was at par with T 10 ( Kcal). However, the significantly highest calorific value was found in T 1 ( Kcal). 60

97 Materials and Method Table 4.10 Effect of blending of banana pseudostem sap and mango pulp on calorific value (Kcal) of nectar during storage Treatments Storage Periods Initial 2 Month 4 Month 6month Mean T T T T T T T T T T T Mean T S. E. m ± C. D. at 5% C. V. % After 6 th month of storage of blended nectar, significantly lowest calorific value was found in T 11 (110.06Kcal) which was at par with T 10 (111.69Kcal). While, the significantly highest calorific value was found in treatment T 1 (147.71Kcal). From the mean data presented in table 4.10 for storage period, the maximum calorific value was found in T 1 ( Kcal) 61

98 61 Materials and Method

99 Calorific value (Kcal) Initial 2 Month 4 Month 6 month T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.10: Effect of blending of banana pseudostem sap and mango pulp on Calorific value (Kcal) of nectar during storage

100 followed by T 2 ( Kcal), while minimum calorific value was found in T 11 ( Kcal) followed by T 10 ( Kcal). Trend wise calorific value shows slightly decreasing trend during storage up to 6 months. 4.2 Organoleptic quality attributes Organoleptic quality attributes like taste, colour, flavour, texture and overall acceptance of blended nectar were evaluated by panel of judges during initial stage as well as during the storage period of the experimentation. In which, tre atments were put with appropriate randomization following codes and results of sensory evaluation are being described here character wise. All age group panellist were selected in the range of 21 year to 40 year. Both male and female panellist pore their r anks and comments in the Performa prepared and given in appendix. Organoleptic attributes of product were recorded as per the 9 point hedonic scale test (1= dislike extremely to 9= liked extremely ) for overall acceptance evaluation. All the necessary precautions were followed by the panellist before the test Colour Data on sensory evaluation in respect of colour value have been depicted in Table 4.11 and Fig and described below. Observations revealed that, at initial stage organoleptic quality status in respect of colour of blended nectar, the maximum (8.08) score value was found in T 1 combination of blended nectar followed by T 2 (7.48). However, T 11 combination of blended nectar, recorded lowest (6.25) colour score followed by T 10 (6.42). 62

101 Materials and Method After 2 month storage, maximum (7.98) colour score value was observed in T 1 combination of blended nectar followed by T 2 (7.40). However, the lowest (6.15) colour score was recorded in T 11 followed by T 10 (6.31). Table 4.11 Effect of blending of banana pseudostem sap and mango pulp on colour of nectar during storage (9 point hedonic test) Treatments Storage Periods Initial 2 Months 4 Months 6 Months Mean T T T T T T T T T T T The treatment T 1 combination of blended nectar revealed the maximum (7.88) colour score, which was followed by treatment T 2 (7.32). However, the lowest (6.03) colour score was recorded in T 11 followed by T 10 (6.21) during 4 th month of storage. At 6 month storage, again maximum colour score value was found in T 1 (7.69) combination of blended nectar, followed by 63

102 Colour T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig.4.11: Effect of blending of banana pseudostem sap and mango pulp on colour of nectar during storage (9 point hedonic test)

103 T 2 (7.24). However, the lowest colour acceptability score was recorded in T 11 (5.91) combination of blended nectar, followed by T 10 (6.03). Overall, the maximum colour score mean value was found in T 1 (7.90) combination viz. 0% banana pseudostem sap and 100 % mango pulp. It decreased during 6 months of storage period. While the minimum score mean value was found in T 11 (7.08) combination viz. 100 % banana pseudostem sap and 0 % mango pulp Taste Data on sensory evaluation in respect of taste value have been depicted in Table 4.12 and Fig and described below. Observations revealed that, at initial stage organoleptic quality status in respect of taste of blended nectar, the maximum (8.10) taste score value was found in T 1 combination of blended nectar followed by T 2 (7.90). However, T 11 combination of blended nectar recorded lowest (6.25) followed by T 10 (6.41). After 2 month storage stage, maximum (7.97) taste score value was observed in T 1 combination of blended nectar followed by treatment T 2 (7.61). However, the lowest (6.19) taste score was recorded in T 11 followed by T 10 (6.28). The treatment T 1 combination of blended nectar revealed the maximum (7.79) taste score which was followed by T 2 (7.45) after 4 th month of storage. However, the lowest (6.07) taste score was recorded in T 11 followed by T 10 (6.62) during 4 th month of storage. 64

104 Materials and Method Table 4.12 Effect of blending of banana pseudostem sap and mango pulp on taste of nectar during storage (9 point hedonic test) Treatments Storage Periods Initial 2 Months 4 Months 6 months Mean T T T T T T T T T T T At 6 th month of storage of blended nectar, again maximum taste score value was found in T 1 (7.69) combination of blended nectar, followed by T 2 (7.32). However, the lowest taste acceptability was recorded in T 11 (5.95) combination of blended nectar, followed by T 10 (6.03). The maximum taste acceptability score mean value was found in T 1 (7.88) combination viz. 0% banana pseudostem sap and 100 % mango pulp. It decreased during 6 months of storage p eriod. While the minimum score mean value was found in T 11 (6.11) 65

105 Taste Initial 2 Months 4 Months 6 Months T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.12: Effect of blending of banana pseudostem sap and mango pulp on taste of nectar during storage (9 point hedonic test)

106 combination viz. 100 % banana pseudostem sap and 0 % mango pulp Flavour Data on sensory evaluation in respect of flavour value have been depicted in Table 4.13 and Fig and described below. Observations revealed that, at initial stage organoleptic quality status in respect of flavour of blended nectar, the maximum (8.15) flavour score value was found in T 1 combination of blended nectar followed by T 2 (7.85). However, T 11 combination of blended nectar recorded lowest (6.31) flavour score followed by T 10 (6.51). At 2 months storage stage, maximum (8.01) flavour score value was observed in T 1 combination of blended nectar followed by treatment T 2 (7.75). However, the lowest (6.21) flavour was recorded in T 11 followed by T 10 (6.34). The treatment T 1 combination of blended nectar revealed the maximum (7.97) flavour score which was followed by T 2 (7.66). However, the lowest (6.11) flavour score was recorded in T 11 followed by T 10 (6.21) during 4 th month of storage. At 6 month storage, again maximum flavour score value was found in T 1 (7.85) combination of blended nectar, followed by T 2 (7.55). However, the lowest flavour acceptability score was recorded in T 11 (5.98) combination of blended nectar, followed by T 10 (6.04). The maximum flavour acceptability score mean value was found in T 1 (7.99) combination viz. 0% banana pseudostem sap 66

107 Materials and Method and 100 % mango pulp. It decreased during 6 months of storage period. While the minimum score mean value was found in T 11 (6.15) combination viz. 100 % banana pseudostem sap and 0 % mango pulp. Table 4.13 Effect of blending of banana pseudostem sap and mango pulp on flavour of nectar during storage (9 point hedonic test) Treatments Storage Periods Initial 2 Months 4 Months 6 Months Mean T T T T T T T T T T T Texture Data on sensory evaluation in respect of texture value have been depicted in Table 4.14 and Fig and described below. Observations revealed that, at initial stage organoleptic quality status in respect of texture of blended nectar, the maximum (8.11) texture score value was found in T 1 combination of blended 67

108 Flavour Initial 2 Months 4 Months 6 Months T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig. 4.13: Effect of blending of banana pseudostem sap and mango pulp on flavour of nectar during storage (9 point hedonic test)

109 nectar followed by T 2 (8.03). However, T 11 combination of blended nectar, recorded lowest (7.45) texture score followed by T 10 (7.58). At 2 month storage, maximum (8.03) texture score value was observed in T 1 combination of blended nectar followed by treatment T 2 (7.97). However, the lowest (7.41) flavour score was recorded in T 11 followed by T 10 (7.51). Table 4.14 Effect of blending of banana pseudostem sap and mango pulp on texture of nectar during storage (9 point hedonic test) Treatments Storage Periods Initial 2 Months 4 Months 6 Months Mean T T T T T T T T T T T The treatment T 1 combination of blended nectar revealed the maximum (7.97) texture score, which was followed by T 2 (7.91). However, the lowest (7.39) texture score was recorded in T 11 followed by T 10 (39) during 4 th month of storage. 68

110 Texture Initial 2 Months 4 Months 6 Months T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig Effect of blending of banana pseudostem sap and mango pulp on texture of nectar during storage (9 point hedonic test)

111 At 6 months storage, again maximum texture score value was found in T 1 (7.91) combination of blended nectar, followed by T 2 (7.87). However, the lowest texture acceptability was recorded in T 11 (7.39) combination of blended nectar, followed by T 10 (7.41). The maximum texture acceptability score mean value was found in T 1 (8.00) combination viz. 0% banana pseudostem sap and 100 % mango pulp. It decreased during 6 months of storage period. While the minimum score mean value was found in T 11 (7.41) combination viz. 100 % banana pseudostem sap and 0 % mango pulp Overall acceptability Data on sensory evaluation in respect of over acceptability value have been depicted in Table 4.15 and Fig and described below. Observations revealed that, at initial stage organoleptic quality status in respect of overall acceptability of blended nectar, the maximum (8.11) overall acceptability score value was found in T 1 followed by T 2 (7.82). However, T 11 combination of blended nectar, recorded lowest (6.57) overall acceptability score followed by T 10 (6.73). At 2 month storage, maximum (8.00) overall acceptability score value was observed in T 1 combination of blended nectar followed by treatment T 2 (7.68). However, the lowest (6.49) overall acceptability score was recorded in T 11 followed by T 10 (6.61). 69

112 Materials and Method Table 4.15 Effect of blending of banana pseudostem sa p and mango pulp on overall acceptability of nectar during storage (9 point hedonic test) Treatments Storage Periods Initial 2 Months 4 Months 6 Months Mean T 1 T 2 T 3 T 4 T 5 T 6 T 7 T 8 T 9 T 10 T The treatment T 1 combination of blended nectar revealed the maximum (7.90) overall acceptability score, which was followed by T 2 (7.59). However, the lowest (6.40) overall acceptability score was recorded in T 11 followed by T 10 (6.51) at 4 th month of storage. At 6 month storage, again maximum overall acceptability score value was found in T 1 (7.79) combination of blended nectar, followed by T 2 (7.50). However, the lowest overall acceptability was recorded in T 11 (6.31) combination of blended nectar, followed by T 10 (6.38). 70

113 Overall acceptablity Initial 2 Months 4 Months 6 Months 1 0 T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 Treatments Fig Effect of blending of banana pseudostem sap and mango pulp overall acceptability of nectar during storage (9 point hedonic test)

114 Discussion The maximum overall acceptability score mean value was found in T 1 (7.95) combination viz. 0% banana pseudostem sap and 100 % mango pulp. It decreased during 6 months of storage period. While, the minimum score mean value was found in T 11 (6.44) combination viz. 100 % banana pseudostem sap and 0 % mango pulp. However, overall acceptability scores were found acceptable (i.e. above 7.00) up to treatment T 6 viz. 50 % banana pseudostem sap and 50 % mango pulp. 4.3 Microbial characteristics Total plate count (TPC) Table 4.16 Effect of blending of banana pseudostem sap and Treatments mango pulp on total plate count ( 10 2 cfu) of nectar during storage Storage Periods Initial 2 Months 4 Months 6 Months Mean T T T T T T T T T T T The perusal of data pertaining to total plate count of blended nectar has been presented in Table Data show that nectar prepared using different combination of banana pseudostem sap and mango pulp was free from microbial contamination 71

115 4.4 Economics Discussion Table 4.17 Treatment wise recipe of the blended nectar (For 40 bottles of 200 ml) Treatments Mango pulp (ml) Pseudostem sap (ml) Sugar (g) Water (ml) T T T T T T T T T T T Note: 20 % juice, 15 0 Brix TSS and 0.30 acidity per cent Blended nectar of banana pseudostem sap juice and mango were prepared as per the recipe given in the Table Total 40 bottles were filled per treatment by maintaining 20 per cent juice, 15 0 Brix TSS and 0.30 per cent acidity. Table 4.18 is given below by computing treatment wise costing of raw materials and processing charges at 20 per cent. Total cost of nectar production was computed per bottle for all the treatments. In the column of packaging charges, costing of 200 ml glass bottles were used by estimating minimum four time refilling of glass bottles. The costing of one glass bottle is 10 so, if processor can use same bottle for four time by adopting proper sterilization and hygienic condition than, it can be consider 2.5 per each filling. All the combination of blended nectar were sold in the university c ampus at 15 per bottle. Table 4.18 also shows net profit per treatments and B : C ratio were computed using all the values. 72

116 Discussion All the economical values presented in the Table clearly indicated that, cost of the production of 1 litre of blended ne ctar were reducing from 9.56 to 4.14, while net profit per bottle were increasing from 5.44 to for treatment T 1 to T 11. These values clearly indicated that, as blending proportion of banana pseudostem sap with mango pulp increases, the cost of production significantly reduce because of cheap price of banana pseudostem sap juice than mango pulp. These reduction of costing clearly reflect in the net profit of treatment and maximum net profit was realized in T 11 viz. 100 % banana pseudostem sap juice and 0 % mango pulp. B : C ratio was also found maximum for the treatment T 11 (1: 3.62) compared to T 1 (1: 1.57). 73

117 DISCUSSION Discussion

118 Discussion V. DIS C US SI O N T h e r e s u l t s o b t a i n e d f r o m t h e p r e s e n t i n v e s t i g a t i o n o n S t a n d a r d i z a t i o n o f b l e n d e d n e c t a r u s i n g b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p h a s b e e n d i s c u s s e d w i t h i n c h a p t e r w i t h p r o b a b l e r e a s o n i n g a n d t h e w o r k r e p o r t e d b y e a r l i e r w o r k e r s P h y s i o c h e mi c a l p a r a me t e r s T h e c o mp o s i t e v a l u e o f v a r i o u s c h e mi c a l c o n s t i t u e n t s i n t h e b l e n d e d n e c t a r, p r e p a r e d b y c o mb i n a t i o n o f b a n a n a p s e u d o s t e m s a p j u i c e a n d ma n g o p u l p s h o w e d s i g n i f i c a n t r e s u l t s a n d t h e d a t a p r e s e n t e d i n t h i s c h a p t e r p e r t a i n i n g t o A c i d i t y ( p e r c e n t ), T o t a l S u g a r ( p e r c e n t ), R e d u c i n g s u g a r ( p e r c e n t ), N o n - r e d u c i n g s u g a r ( p e r c e n t ), L i p i d ( p e r c e n t ), P o t a s s i u m ( mg / 100 g ), C a r b o h y d r a t e ( p e r c e n t ), P r o t e i n ( p e r c e n t ), I r o n ( mg / 100 g ) a n d C a l o r i f i c v a l u e ( K c a l ). P h ys i o c h e mi c a l c o n s t i t u e n t s w e r e f o u n d s i g n i f i c a n t, w h i c h h a v e b e en d i s c u s s e d b e l o w Acidity (per cent) The overall acidity in blended nectar was found highest in T 1 viz. 0% banana pseudostem sap and 100% mango pulp, while the lowest acidity was observed in T 11 viz. 100% banana pseudostem and 0% and mango pulp. It might be due to the blending of bana na pseudostem sap juice and mango pulp in different proportions. H o w e v e r d u r i n g t h e p r o c e s s i n g o f b l e n d e d n e c t a r s t a n d a r d me t h o d o l o g y w a s f o l l o w e d s o, a t i n i t i a l s t a g e p e r c e n t a c i d i t y w a s ma i n t a i n e d b y a d d i n g a c i d s i n i t. H o w e v e r d u r i n g t h e s t o r a g e p e r i o d c o mb i n a t i o n o f j u i c e s h o w s t h e i r s i g n i f i c an c y o n a c i d i t y o f n e c t a r. I n g e n e r a l ma n g o juice is

119 Discussion j u i c e i s h i g h a c i d i c t h a n b a n an a p s e u d o s t e m j u i c e. So, after 6 th month of storage of blended nectar it turn significant over other treatments. Acidity shows the incr easing trend during the storage period and it may be due to a s c o r b i c a c i d d e g r a d a t i o n o r h yd r o l ys i s o f p e c t i n ( P a t e l a n d N a i k ; 2014 ). S h r i v a s t a v a e t a l. ( 2004 ) a l s o r e p o r t e d i n c r e a s i n g t re n d o f a c i d i t y o f p a p a ya n e c t a r d u r i n g t h e s t o r a g e p e r i o d. B ya n n a a n d G o w d a ( 2012 ) a l s o o b s e r v ed s a me i n c r e a s i n g t r e n d o f a c i d i t y p e r c e n t o f s w e e t o r a n g n e c t a r d u r i n g t h e s t o r a g e p e r i o d o f s i x mo n t h. T i w a r i a n d D e e n ( 2015 ) a n d S h a r ma e t a l. ( 2008 ) f o u n d s a me i n c r e a s i n g t r e n d o f a c i d i t y d u r i n g s t o r a g e o f b l e n d e d R T S o f b e a l : a l o e - v e r a a n d g u a v a - j a m u n, r e s p e c t i v e l y Total sugar (per cent) The content of total sugar (per cent) of the blended nectar was significantly higher in T 1 viz. 0% banana pseudostem sap and 100% mango pulp at all the storage period over other treatments. While the low total sugar in T 11 viz. 100% banana pseudostem sap and 0% mango pulp. The total sugar in the blended nectar decreased significantly during the storage period and this might be due to maillard reaction and other chemical reaction of sugar with acids during storage. Barwal et al. (2005) reported same finding for RTS prepared from bitter guard-whey based papaya during the storage period. Attribute of the hydrolysis of polysaccharides like pectin, starch etc. into simple sugars and other chemical reaction of sugar with acid also one of the cause for reduction of sugars. Also in general mango juice contains higher total sugar compared to banana pseudostem juice. So, by blending 76

120 Discussion both of this, we can have significant results as the ratio of blending increases. The treatment consisting higher ratio of ma ngo juice shows higher total sugar. The present findings are in the close agreement with the findings of Kumar and Manimeglai (2005) in whey based papaya juice blended ready to serve beverage. Kumar and Bangaraiah ( ) a l s o r e p o r t e d t h a t, t h e t o t a l s u g a r c o n t e n t o f w h e y - s w e e t o r a n g e r e a d y t o s e r v e b e v e r a g e d e c r e a s e d d u r i n g s t o r a g e p e r i o d o f 6 0 d a ys Non Reducing sugar (per cent) The content of non-reducing sugar in the blended nectar was found higher in T 9 viz. 80% banana pseudostem sap and 20% ma ngo pulp in mean of the storage period, while the lowest reducing sugar was found in T 4 viz. 30% banana pseudostem sap and 70% mango pulp. A s l i g h t d e c r e a s e i n n o n - r e d u c i n g s u g a r s o f b ev e r a g e b l e n d s w a s n o t i ce d d u r i n g s t o r a g e, a n d t h i s mi g h t b e d u e t o t h e i n v e r s i o n o f n o n -r e d u c i n g s u g a r s i n t o r e d u c i n g s u g ar s. T i w a r y a n d D e e n ( ) f o u n d s a me d e c r e a s i n g t r e n d f o r b e a l : a l o e - v e r a r e a d y t o s e r v e b e v e r a g e d u r i n g t h e s t o r a g e p e r i o d u p t o 3 mo n t h s. F u r t h e r, s i mi l a r c h a n g e s i n t r e n d o f n o n - r e d u c i n g s u g a r w i t h s i mi l a r r e s u l t s w e r e r e p o r t e d b y Kumar and Manimeglai (20 05) in whey based papaya juice blended ready to serve beverage; Kumar and Bangaraiah ( ) f o r w h e y - s w e e t o r a n g e r e a d y t o s e r v e b e v e r a g e d u r i n g s t o r a g e p e r i o d o f 6 0 d a ys Reducing sugar (per cent) The content of reducing sugar in the blended necta r was significantly affected by the blending ratio and was highest in T 1 viz. 0% banana pseudostem sap and 100% mango pulp at all the storage period, 77

121 Discussion while the lowest reducing sugar in T 11 viz. 100% banana pseudostem sap and 0% mango pulp to 6 months of st orage. The decreasing trend of reducing sugar was observed in blended nectar during storage period which might be due to the inversion which might have not occurred (Sravanthi et al. 2014). This kind of observation was also recorded by Ullah et al. (2015) in preservation of ready to serve carrot and kinnow mandarin drink by ginger extract Lipid (per cent) The content of lipid in the blended nectar was significantly highest in T 11 viz. 100% banana pseudostem sap and 0% mango pulp at all the storage p eriod, while the lowest content of lipid were found in T 1 viz. 0% banana pseudostem sap juice and 100% mango pulp. It might be due to specific high lipid content characteristics of pseudostem juice (Anon., 2015). The lipid content increased with increase in content of banana pseudostem sap and also the increasing tren d in lipid was observed in blended nectar during the storage period Potassium (mg/100g) The content of potassium in the blended nectar was significantly affected by increasing banana pseudostem juice and found higher in T 11 viz. 100% banana pseudostem sap juice and 0% mango pulp at all the storage period, while the lowest potassium was found in T 1 viz. 0% banana pseudostem sap and 100% mango pulptrend. This kind of observation was also recorded by Anonymou s (2015) a n d a l s o b y S i n d h u ma t h i a n d A mu t h a ( 2013 ) i n s p i c ed t e n d e r c o c o n u t w a t e r r e a d y t o s e r v e b e v e r a g e. 78

122 Discussion Carbohydrate (per cent) The content of carbohydrate in the blended nectar was found highest in T 1 viz. 0% banana pseudostem sap juice and 100% mango pulp at all the storage period, while the lowest carbohydrate was found in T 11 viz. 100% banana pseudostem sap juice and 0% mango pulp. It might be attributed to variation in carbohydrate content of different material. This kind of observation was also recorded by Anonymous (2015) and O ye l e k e e t a l. ( 2013 ). The decreasing trend in carbohydrate was observed in blended nectar during storage period. It might be attributed to the hydrolysis of polysaccharides like pectin, starch etc. into simple sugars Protein (per cent) The content of protein in the blended nectar was found highest in T 1 viz. 0% banana pseudostem sap and100% mango pulp at all the storage period, while the lowest carbohydrate was found in T 11 viz. 100% banana pseudostem and 0% mango pulp. I t ma y d u e t o i t s s p e c i f i c h i g h p r o t e i n c o n t e n t c h a r a c t e r i s t i c s. S t u d i e s a l s o s u p p o r t t h a t b a n a n a p s e u d o s t e m j u i c e c o n t a i n v e r y l o w a mo u n t o f p r o t e i n, w h i l e ma n g o j u i c e i s r i c h i n p r o t e i n. The decreasing trend in protein content was observed in blended nectar during storage period. This kind of observation was also recorded by Anonymous (2013) in pseudostem based beverages, K a r a n j a l k e r e t a l. ( 2013 ) i n g u a v a n e c t a r b l e n d e d w i t h s o y mi l k a n d b y K a p o o r a n d R a n o t e ( 2015 ) i n b l e n d ed p e a r - j a m u n j u i c e. 79

123 Discussion Iron (mg/100g) The content of iron in the blended nectar was found highest in T 11 viz. 100% banana pseudostem and 0% mango pulp at all the storage period, while the lowest iron was found in T 1 viz. 0% banana pseudostem sap and100% mango pulp. It also might be due to iron content of banana pseudostem juice. Pseudostem juice is rich source of iron and comparatively mango juice contain low level of iron in it. The decreasing trend in iron content was observed in blended nectar during storage period. This might be due to the interaction between chemical organic constituents of the juice induced by the temperature and actions of enzymes. This kind of observation was also recorded b y A n o n y mo u s ( 2015 ) f o r p s eu d o s t e m b e v e r a g e a n d b y Kumar et al. ( 2012 ) i n n u t r a c e u t i c a l b e v e r a g e s o f g u a v a b l e n d ed w i t h a l o e v e r a a n d r o s e l l e Calorific value (Kcal). The calorific value in the blended nectar was high in T 1 viz. 0% banana pseudostem sap and 100% mango pulp at all the storage period, while the lowest carbohydrate was found in T 11 viz. 100% banana pseudostem and 0% mango pulp. I t ma y d u e t o i t s s p e c i f i c h i g h f a t an d c a r b o h yd r a t e c o n t e n t ch a r a c t e r i s t i c s. Very slight decreasing trend in the calorific value was observed in blended nectar during storage period, but it can be considered as stable value. It might be due to decreasing trend of carbohydrates, protein and lipid of the blended nectar. Similar results were also found by the Anonymous (2015) for the banana pseudostem based beverages during the storage period. 80

124 Discussion The result of physiochemical component viz. A c i d i t y ( p e r c e n t ), T o t a l S u g a r ( p e r c en t ), N o n - R e d u c i n g s u g a r ( p e r c e n t ), R e d u c i n g s u g a r ( p e r c e n t ), L i p i d ( p e r c e n t ), P o t a s s i u m ( mg / g ), C a r b o h yd r a t e ( p e r c e n t ), P r o t e i n ( p e r c e n t ), I r o n ( mg / g ), a n d C a l o r i f i c v a l u e ( Kc a l ) o f t h e b l e n d ed n e c t a r w a s i n d i v i d u a l d i s cu s s e d a t g l a n c e w i t h t h e a p p r o p r i a t e r e a s o n s a n d s u p p o r t i n g fi n d i n g s o f o t h e r s c i e n t i s t s. I t c a n b e e l u c i d a t ed t h a t co n s i d e r i n g t h e ma x i mu m c h e mi c a l a t t r i b u t e s l i k e a c i d i t y, T S, R S, C a r b o h yd r a t e, P r o t e i n a n d C a l o r i f i c v a l u e w a s b e s t g a i n i n T r e a t me n t T 1 viz. 0% banana pseudostem sap and 100% mango pulp, whereas T 11 viz. 100% banana pseudostem sap and 0% mango pulp gain highest lipid, Potassium, and iron and T 9 v i z. 80% banana pseudostem sap and 20% mango pulp gain maximum NRS. Acidity showe d increasing trend during the 6 month of storage period While, T S, R S, NRS, lipid, Potassium, iron C a r b o h yd r a t e, P r o t e i n a n d C a l o r i f i c v a l u e s h o w e d d e c r e a s i n g t r e n d d u r i n g t h e 6 mo n t h s t o r a g e p er i o d. O v e r a l l, i t ca n b e c o n cl u d e d t h a t s i x mo n t h s t o r a g e o f n e c t a r p r e p a r e d b y d i f f e r e n t c o mb i n a t i o n o f b a n a n a p s e u d o s t em s a p a n d ma n g o p u l p s h o w e d r e ma r k a b l e c h a n g e s i n n u t r i t i o n a l q u a l i t y hence it can be seen that, blended nectar remains in most acceptable co ndition unto to 6 month. However, here the main objective is to standardize the blending ratio of banana pseudostem juice with mango juice to prepare nectar. Banana pseudostem juice is extremely unique material to blend with some other fruits and beverages of it possess nutritional richness potassium and iron and it can be used for blending in nectar processing. But for arriving for some strong conclusion from this experiment, sensory characters are the most important and from which maximum acceptable blending ratio can be decided. 81

125 5. 2 O r g a n o l e p t i c q u a l i t y a t t r i b u t e Discussion T h e c o mp o s i t e v a l u e o f v a r i o u s o r g a n o l e p t i c a t t r i b u t e o f t h e b l e n d e d n e c t a r p r e p a r e d u s i n g d i f f e r e n t t r e a t me n t c o mb i n a t i o n o f b a n a n a p s e u d o s t em s a p a n d ma n g o p u l p s h o w e d d i f fe r e n t r e s u l t s a n d a r e d i s c u s s e d i n t h i s c h a p t e r p e r t a i n i n g t o t h e i n d i v i d u a l t a s t e, c o l o r, f l a v o u r, t e x t u r e a n d o v e r a l l a c c e p t a b i l i t y o f b l e n d e d n e c t a r Colour Looking to the colour score of blended nectar, treatment T 1 viz. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o pulp gained maximum score at initial, 2, 4, and 6 month of storage as well as in mean value, which might be due to the higher proportion of mango pulp which have brighter yellowish colour which was preferred more by panelist. However, the lowest colo ur acceptability score value was recorded in T 11 viz. 100 % b a n a n a p s e u d o s t e m s a p a n d 0 % ma n g o p u l p d u e t o t r a n s p ar e n t a n d c o l o r l es s n e c t a r. During the storage period colour score value was decreased slightly and higher taste score remained highest in mea n value as well as lower taste score remained lowest in mean value. However, colour score were found acceptable i.e. above 7.00 up to blending of 30 per cent pseudostem sap juice with 70 per cent mango pulp. Similar results were also observed by Anonymous (2015) for the blended pseudostem beverages, Ravi et al. (2010) for plantain - grape crush, Mishra et al. (2012) for aonla-grape juice and by Sonia et al. (2010) for Jamun RTS Taste Looking to the taste score of blended nectar, treatment T 1 viz. 0% b a n a n a p s e u d o s t e m s a p a n d % ma n g o pulp gained maximum score at initial, 2, 4, and 6 month of storage as well as in 82

126 Discussion mean value, which might be due to the proportion of mango pulp which is more sweeter in taste than banana pseudostem sap, which was more preferred by panelist. However, the lowest taste score value was recorded in T 11 viz. 100 % b a n a n a p s e u d o s t e m s a p a n d 0 % ma n g o p u l p during the storage period. Taste score decreased slightly during the storage period. However, taste score were found accep table i.e. above 7.00 up to blending of 30 per cent pseudostem sap juice with 70 per cent mango pulp. Similar results were also observed by Anonymous (2015) for the blended pseudostem beverages, Ravi et al. (2010) for plantain -grape crush, Mishra et al. (2012) for aonla-grape juice and by Sonia et al. (2010) for Jamun RTS Flavour Looking to the flavour score of blended nectar, treatment T 1 viz. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o pulp gained maximum score at initial, 2, 4, and 6 month of storage as well as in mean value which might be due to the proportion of mango pulp which was more preferred by panelist. However, the lowest flavour acceptability score value was recorded in T 11 viz. 100 % b a n a n a p s eu d o s t em s a p a n d 0 % ma n g o p u l p during the storage period due to flavorless pseudostem juice. Flavour score value decreased slightly during storage and higher flavour score remained highest in mean value as well as lower flavour score remain ed lowest in mean value. However, flavour score were found acceptable i.e. above 7.00 up to blending of 40 per cent pseudostem sap juice with 60 per cent mango pulp. Similar results were also observed by Anonymous (2015) for the blended pseudostem beverage s, Ravi et al. (2010) for plantain - grape crush, Mishra et al. (2012) for aonla-grape juice and by Sonia et al. (2010) for Jamun RTS. 83

127 5.2.4 Texture Discussion Looking to the texture score of blended nectar, treatment T 1 viz. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o pulp gained maximum score at initial, 2, 4, and 6 month of storage as well as in mean value which might be due to blending effect of banana pseudostem sap and mango pulp. Mango pulp has thick consistency whereas banana pseudostem sap is juicy, which ultima tely shows combined effect on blended nectar. However, the lowest texture score value was recorded in T 11 viz. 100 % b a n a n a p s e u d o s t e m s a p a n d 0 % ma n g o p u l p. During the storage texture score value decreased slightly and higher texture score remained highest in mean value as well as lower texture score remained lowest in mean value. However, texture score were found acceptable i.e. above 7.00 for all the treatments combined with pseudostem juice and mango pulp so, for texture score even 100% banana pseudostem juice nectar was also acceptable. Similar results were also observed by Anonymous (2015) for the blended pseudostem beverages, Ravi et al. (2010) for plantain- grape crush, Mishra et al. (2012) for aonla-grape juice and by Sonia et al. (2010) for Jamun RTS Overall acceptability Overall acceptability is most important quality which reflect all the sensory quality in it and finally became important character to judge preference of consumer for the products. Looking to the overall acceptability score of blended nectar, treatment T 1 viz. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o p u l p gained maximum score at initial, 2, 4, and 6 month of storage as well as in mean value. However, the 84

128 Discussion lowest overall acceptability score value was recorded in T 11 viz. 100 % b a n a n a p s e u d o s t em s a p a n d 0 % ma n g o p u l p. During the storage period overall accept ability score value was decreased slightly due to decline in colour, texture, taste, and flavor score with increasing storage period. However, overall acceptability score were found acceptable i.e. above 7.00 up to blending of 50 per cent pseudostem sap ju ice with 50 per cent mango pulp. Similar trend were also observed by Anonymous (2015) for the blended pseudostem beverages, Ravi et al. (2010) for plantain-grape crush, Mishra et al. (2012) for aonla- grape juice and by Sonia et al. (2010) for Jamun RTS T o t a l p l a t e c o u n t s M i c r o b i a l t e s t r e v e a l e d t h a t, q u a l i t y o f b l e n d e d n e c t a r w a s n o t d e t e r i o r a t e d w i t h mi c r o b i a l c o n t a mi n a t i o n d u r i n g t h e s t o r a g e p e r i o d at r o o m t e mp e r a t u r e. T h e r e w e r e n o b a c t e r i a l g r o w t h o b s e r v e d d u r i n g s t o r a g e u p t o 6 mo n t h i n b l e n d e d n e c t a r. This kind of observations were also recorded by Anonymous (2015) for pseudostem beverage, N i l u g i n a n d M a h e n d r a n. ( ) f o r p a l myr a f r u i t b e v e r a g e a n d b y S i n d h u ma t h i a n d A mu t h a ( ) fo r c o c o n u t w a t e r b e v e r a g e. F r o m a b o v e d i s c u s s i o n i n r e s p e c t o f P h ys i c o - c h e mi c a l, s e n s o r y p r o p e r t i e s a n d t o t a l p l a t e c o u n t o f mi c r o b e s f o r b l e n d e d n e c t a r o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p, i t c a n b e e l u c i d a t e t h a t, t h e t r e a t me n t T 1 v i z. 0 % b a n a n a p s eu d o s t e m s a p a n d % ma n g o p u l p w a s mo r e a c c e p t a b i l i t y o v e r t h e r e s t o f t r e a t me n t i n t h i s e x p e r i me n t. T h e s e c o mb i n a t i o n o f b l e n d e d n e c t a r g a i n e d h i g h e s t s c o r e i n s e n s o r y q u a l i t i e s a t i n i t i a l s t a t u s a n d r e ma i n e d h i g h es t a c c e p t a n c e u p t o 6 mo n t h s o f s t o r a g e. 85

129 Discussion A s a n o b j e c t i v e t o s t a n d a r d i z e b a n a n a p s eu d o s t e m s a p a n d ma n g o p u l p r a t i o f o r n e c t a r p r o c e s s i n g, a c c e p t a b l e s e n s o r y p r o p e r t i e s v i z. o v e r a l l a c c e p t a b i l i t y c a n b e g e t u p t o b l e n d i n g o f 5 0 p e r c e n t b a n a n a p s e u d o s t em s a p j u i c e w i t h 5 0 p e r c e n t ma n g o p u l p. E v e n, r e s u l t s r e v e l e d t h a t, a s i n c r e a s i n g i n t h e p r o p o r t i o n o f p s e u d o s t e m s a p t o b l e n d w i t h ma n g o p u l p, n u t r a c e u t i c a l p r o p e r t i e s l i k e p o t a s s i u m a n d i r o n c o n t a i n a l s o i n c re a s i n g. 86

130 ...A:--- SUMMARY AND CONCLUSION

131 Summary And Conclusions VI. SU M M A R Y AM D C O N CL USI O N S T h e p r e s e n t i n v e s t i g a t i o n on S t a n d a r d i z a t i o n o f b l e n d e d n e c t a r u s i n g B a n a n a P s e u d o s t e m S a p a n d M a n g o P u l p w a s c a r r i e d o u t a t t h e B a n a n a P s e u d o s t e m P r o c e s s i n g U n i t a n d D e p a r t me n t o f P o s t - H a r v e s t T e c h n o l o g y, A S P E E C o l l a g e o f Ho r t i c u l t u r e a n d F o r e s t r y, N a v s a r i A g r i c u l t u r a l U n i v e r s i t y, N a v s a r i d u r i n g w i t h t h e f o l l o w i n g o b j e c t i v e s : 1. T o s t a n d a r d i z e t h e b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p r a t i o f o r n e c t a r p r o c e s s i n g. 2. T o s t u d y t h e p h ys i o c h e mi c a l a n d s e n s o r y p a r a me t e r s d u r i n g s t o r a g e. 3. T o s t u d y t h e e c o n o mi c s o f n e c t a r p r o c e s s i n g. T h e r e s u l t s o b t a i n e d i n t e r ms o f p h ys i c o - c h e mi c a l a n d q u a l i t a t i v e c h a n g e s i n b l e n d e d n ec t a r o b t a i n e d b y u s i n g d i f f e r e n t c o mb i n a t i o n o f b a n a n a p s e u d o s t e m s a p j u i c e a n d ma n g o p u l p d u r i n g i n i t i a l s t a g e a s w e l l a s d u r i n g s t o r a g e u p t o 6 mo n t h s at a mb i e n t t e mp e r a t u r e h a s b e i n g s u mma r i z e d h e r e o n me a n v a l u e a s u n d e r : T h e f o l l o w i n g f i n d i n g w e r e o b t a i n e d 6. 1 C h e mi c a l c o n s t i t u e n t 1. A c i d i t y o f t h e b l e n d e d n e c t a r s h o w e d s l i g h t l y i n c r e a s i n g t r e n d d u r i n g t h e s t o r a g e p e r i o d a n d f r o m t h e me a n v a l u e o f a c i d i t y c o n t e n t, ma x i mu m a c i d i t y p e r c e n t w a s f o u n d i n t r e a t me n t T 1 v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 100 % ma n g o p u l p, w h i l e mi n i mu m a c i d i t y c o n t e n t w a s f o u n d i n T 11 v i z. 100 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p.

132 Summary And Conclusions 2. L o o k i n g t o t h e me a n s t a t u s o f t h e b l e n d e d n e c t a r, t h e ma x i mu m t o t a l s u g a r w a s f o u n d i n T 1 v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 100 % ma n g o p u l p, w h i l e l o w e s t t o t a l s u g a r f o u n d i n T 11 v i z. 100 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. I n g e n e r a l, t o t a l s u g a r c o n t e n t o f b l e n d e d n e c t a r s h o w e d s l i g h t l y d e c r e a s i n g t r e n d d u ri n g t h e s t o r a g e p e r i o d. 3. M e a n s t a t u s o f t h e n o n - r e d u c i n g s u g a r o f b l e n d e d n e c t a r w a s f o u n d ma x i mu m i n T 9 c o mb i n a t i o n o f b l e n d e d n e c t a r v i z. 80 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 20 % ma n g o p u l p, w h i l e t h e l o w e s t n o n - r e d u c i n g w a s s u g a r f o u n d i n T 4 v i z. 30 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 70 % ma n g o p u l p. I n g e n er a l n o n - r e d u c i n g s u g a r s h o w e d s l i g h t l y d e c r e a s i n g t r e n d d u r i n g t h e s t o r a g e p e r i o d. 4. R e d u c i n g s u g a r o f b l e n d ed n e c t a r wa s f o u n d ma x i mu m f o r T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 100 % ma n g o p u l p, w h i l e t h e l o w e s t r e d u c i n g s u g a r w a s f o u n d i n T 11 c o mb i n a t i o n v i z. 100 % b a n a n a p s eu d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. I n g e n e r a l r e d u c i n g s u g a r s h o w e d v e r y s l i g h t d e c r e a s i n g t r e n d d u r i n g s t o r a g e p e r i o d. 5. L i p i d c o n t e n t o f b l e n d e d n e c t a r s h o w s s l i g h t l y i n c r e a s i n g t r e n d d u r i n g s t o r ag e u p t o 6 mo n t h s. M a x i mu m l i p i d c o n t e n t w a s f o u n d i n T 11 v i z. 100 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. Wh i l e, t h e l o w e s t l i p i d c o n t e n t w a s f o u n d i n T 1 v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 100 % ma n g o p u l p. 88

133 Summary And Conclusions 6. T h e s i g n i f i c a n t l y h i g h e s t p o t as s i u m c o n t e n t w a s f o u n d i n T 11, w h i c h w a s f o l l o w e d b y T 10 d u e t o h i g h e r p r o p o r t i o n o f p s e u d o s t e m s a p j u i c e. Wh i l e, t h e l o w e s t p o t a s s i u m c o n t e n t w a s f o u n d i n T 1 w h i c h w a s f o l l o w e d b y T 2 d u r i n g a l l t h e s t o r a g e p e r i o d u p t o 6 mo n t h s. V e r y s l i g h t d e c r e a s i n g t r e n d o f p o t a s s i u m c o n t a i n w a s o b s e r v e d d u r i n g t h e s t o r a g e. 7. L o o k i n g t o t h e me a n s t a t u s o f t h e c a r b o h yd r a t e c o n t e n t o f b l e n d e d n e c t a r, t h e ma x i mu m c a r b o h yd r a t e w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s eu d o s t e m s a p j u i c e a n d % ma n g o p u l p. Wh i l e, t h e l o w e s t c a r b o h yd r a t e w a s f o u n d i n T 11 c o mb i n a t i o n v i z % b a n a n a p s eu d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p O v e r a l l v e r y s l i g h t l y d e c r e a s i n g t r e n d w a s o b s e r v e d i n t h e c ar b o h yd r a t e c o n t e n t o f b l e n d e d n e c t ar d u r i n g s t o r a g e p e r i o d. 8. F o r t h e me a n s t a t u s o f t h e p r o t e i n c o n t e n t o f b l e n d ed n e c t a r, t h e ma x i mu m p r o t e i n w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t em s a p j u i c e a n d % ma n g o p u l p. Wh i l e, t h e l o w e s t p r o t e i n w a s f o u n d i n T 11 c o mb i n a t i o n v i z % b a n a n a p s e u d o s t em s a p j u i c e a n d 0 % ma n g o p u l p. O v e r a l l v e r y s l i g h t l y d e c r e a s i n g t r e n d w a s o b s e r v e d i n t h e p r o t e i n c o n t e n t o f b l e n d ed n e c t a r d u r i n g s t o ra g e p e r i o d. 9. T h e s i g n i f i c a n t l y h i g h e s t i r o n c o n t e n t w a s f o u n d i n T 11, w h i c h w a s f o l l o w e d b y T 10. Wh i l e, t h e l o w e s t i r o n c o n t e n t w a s f o u n d i n T 1, w h i c h w a s f o l l o w e d b y T 2 f o r a l l t h e s t o r a g e p e r i o d i n c l u d i n g i n i t i a l s t ag e d u e t o t h e h i g h e r p r o p o r t i o n o f p s e u d o s t e m s a p j u i c e i n T 11 a n d o n w a r d. V e r y s l i g h t d e c r e a s e i n t h e i r o n c o n t a i n w a s o b s e r v ed d u r i n g t h e s t o r a g e o f b l e n d e d n e c t a r. 89

134 Summary And Conclusions 10. L o o k i n g t o t h e me a n s t a t u s, ma x i mu m c a l o r i f i c v a l u e i n b l e n d e d n e c t a r w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d % ma n g o p u l p. Wh i l e, t h e % b a n an a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. O v e r a l l v e r y s l i g h t l y d e c r e a s i n g t r e n d w a s o b s e r v e d i n c a l o r i f i c v a l u e co n t e n t o f b l e n d e d n e c t a r d u r i n g s t o r a g e p e r i o d O r g a n o l e p t i c e v a l u a t i o n 11. T h e ma x i mu m c o l o u r s c o r e me a n v a l u e w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o p u l p. I t d ec r e a s e d d u r i n g 6 mo n t h s o f s t o r a g e p e r i o d. Wh i l e t h e mi n i m u m s c o r e me a n v a l u e w a s f o u n d i n T 11 c o mb i n a t i o n v i z % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. C o l o u r s c o r e w e r e f o u n d a b o v e a c c e p t a b l e l e v e l u p t o T 4 i. e. 3 0 % b a n a n a p s eu d o s t e m s a p a n d 7 0 % ma n g o pulp. 12. T h e ma x i mu m t a s t e s c o r e me a n v a l u e w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d % ma n g o p u l p. I t d ec r e a s e d d u r i n g 6 mo n t h s o f s t o r a g e p e r i o d. Wh i l e t h e mi n i m u m s c o r e me a n v a l u e w a s f o u n d i n T 11 c o mb i n a t i o n v i z % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. T a s t e s c o r e w e r e f o u n d a b o v e a c c e p t ab l e l e v e l u p t o T 4 i. e. 3 0 % b a n a n a p s eu d o s t e m s a p a n d 7 0 % ma n g o pulp. 13. T h e ma x i mu m f l a v o u r s co r e me a n v a l u e w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t e m s a p a n d % ma n g o p u l p. I t d ec r e a s e d d u r i n g 6 mo n t h s o f s t o r a g e p e r i o d. u p t o T 5 i. e. 4 0 % b a n a n a p s e u d o s t e m s a p a n d 6 0 % ma n g o pulp. 90

135 Summary And Conclusions 14. T h e ma x i mu m t e x t u r e s c o r e me a n v a l u e w a s f o u n d i n T 1 c o mb i n a t i o n v i z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 100 % ma n g o p u l p. I t d ec r e a s e d d u r i n g 6 mo n t h s o f s t o r a g e p e r i o d. Wh i l e t h e mi n i m u m s c o r e me a n v a l u e w a s f o u n d i n T 11 c o mb i n a t i o n v i z. 100 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. T e x t u r e s c o r e w e r e f o u n d a b o v e a c c e p t ab l e l e v e l f o r a l l t h e t r e a t me n t s i. e. 100 % b a n a n a p s e u d o s t e m s a p a n d 0 % ma n g o p u l p a l s o s h o w s a c c e p t a b l e p r e f e r e n c e. 15. T h e ma x i mu m o v e r a l l a c c e p t a b i l i t y s c o r e me a n v a l u e w a s f o u n d i n T 1 c o mb i n a t i o n vi z. 0 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 100 % ma n g o p u l p. I t d e c r e a s e d d u r i n g 6 mo n t h s o f s t o r a g e p e r i o d. Wh i l e, t h e mi n i mu m s c o r e me a n v a l u e w a s f o u n d i n T 11 c o mb i n a t i o n v i z. 100 % b a n a n a p s e u d o s t e m s a p j u i c e a n d 0 % ma n g o p u l p. O v e r a l l a c c e p t a b i l i t y s c o r e w e r e f o u n d a b o v e a c ce p t a b l e l e v e l u p t o T 6 i. e. 50 % b a n a n a p s e u d o s t e m s a p a n d 50 % ma n g o p u l p M i c r o b i a l c h a r a c t e r i s t i c s ( T o t a l p l a t e c o u n t ) 16. N e c t a r p r e p a r e d b y u s i n g d i f f e r e n t c o mb i n a t i o n o f b a n a n a p s e u d o s t e m s a p a n d ma n g o p u l p w e r e f r e e f r o m mi c r o b i a l c o n t a mi n a t i o n a n d n o t d e t e c t ed a n y T P C ( c f u / g ) a n d i t w a s c o mp l e t e l y f r e e f r o m s p o i l a g e d u r i n g s t o r a g e p e r i o d o f s i x mo n t h s. C O N C L U S I O N B a s e d o n t h e n u t ri t i o n al a n d s en s o ry q u a l i t i e s o f b l en d e d n e c t a r, i t c a n b e c o n c l u d e t h a t ex c e l l e n t q u al i t y o f n e c t a r c a n b e p r e p a r e d b y b l e n d i n g d i f f e r e n t p ro p o r t i o n o f b a n a n a p s e u d o s t e m s a p 91

136 Summary And Conclusions j u i c e a n d ma n g o p u l p. H o w e v e r, u p t o 5 0 p e r c e n t b l e n d i n g o f b a n a n a p s e u d o s t e m s a p w i t h ma n g o p u l p c an g i v e a c c e p t a b l e s e n s o r y q u a l i t y w i t h o u t mu c h a f f e c t i n g c o n s u me r p r e f e r e n c e. P o t a s s i u m a n d i r o n c o n t e n t o f t h e b l e n d e d n e c t a r c a n b e i n c r e a s e b y b l e n d i n g b a n an a p s e u d o s t e m s a p w i t h ma n g o p u l p. B l e n d i n g o f p s eu d o s t e m s a p w i t h ma n g o p u l p, n o t o n l y i mp r o v e t h e n u t r i t i o n a l p r o p e r t i e s b u t a l s o g i v e h i g h e r n e t - r e a l i z a t i o n a s w e l l a s h i g h e r B : C r a t i o. 92

137 ...A:--- REFRENCES

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145 ~ APPENDICES