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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Quality characteristics of pineapple and orange nectar

Author(s):

Puja Nayyar and Rekikha Sharma

Abstract:
Nectar was formed by the blends of orange (Citrus sinensis) and pineapple (Ananas comosus) fruit and pasteurized at 80 °C for 10 min. The physical properties studied included titratable acidity and total solid. The objective of this work was to develop nectar based on pineapple and orange thus helping in improving overall health, optimizing the formulating using sensory consumer test. The sensory tests were carried out with 10 non-trained panellists using a structured 9 point hedonic scale of evaluate overall acceptance.

Pages: 808-810  |  1021 Views  372 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Puja Nayyar and Rekikha Sharma. Quality characteristics of pineapple and orange nectar. J Pharmacogn Phytochem 2019;8(1):808-810.

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