DEVELOPMENT AND QUALITY EVALUATION OF PINEAPPLE BLENDED CARROT JUICE
Himani Srivastava1, Kirti Kumari2 and Dhananjay A. Kulkarni3
1CTAE, MPUAT, Udaipur, 313001.
2KVK, Ranichauri, Tehri Garhwal, UUHF, Uttarakhand, 249199.
3RHRDF SVERI’s College of Engineering, Pandharpur, India.
[Corresponding author E-mail1: email@example.com]
Received: 20-06-2015 Accepted: 01-08-2015
Pineapple (Ananas comosus) juice and carrot (Drocus carota) juice were optimized to a blended beverage which was stored for 21 days in a can (400 ml capacity) at refrigerated temperature. Physico-chemical and sensory analysis were evaluated. A marginal change in pH, total soluble solids, vitamin C and beta-carotene were observed. The beta carotene content of juice was found (1825 μ g) to be increased with increasing the proportion of carrot juice. Estimation of vitamin C content of sample (17 mg) showed high improvement in nutritional value of pineapple juice incorporated with carrot. The pH of the juice was 5.2 after processing. The mean overall acceptability scores of more than 8 for juice samples up to 65% carrot juice with 35 % pineapple juice incorporation indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with carrot juice, which will also be helpful in providing dietary requirement of beta carotene to the consumer. Citric acid (1 g) and ascorbic acid (2 g) were found effective for inactivating the microbial flora. The shelf life of juice was enhanced upto 90 days at refrigerator storage. The product is recommended to children, youth and elderly persons to be used within 90 days.
Keywords: Ananas comosus, Drocus carota, Physico-chemical, nutritional value