FORMULATION AND EVALUATION OF HERBAL FRUIT NECTAR FROM KINNOW (Citrus reticulata Blanco)
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Date
2020-11-09
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Banda University of Agriculture & Technology, Banda Uttar Pradesh
Abstract
The present study entitled "Formulation and Evaluation of Herbal Fruit Nectar from Kinnow (Citrus reticulata Blanco)” was conducted during 2019-20 at the Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda. At present a variety of drinks are available in the global market and are quite popular among the consumers. These drinks contain mostly table sugar or high fructose syrup as a sweetening agent. Such sweeteners possess high glycemic index and increase the risk of obesity diabetes and many other problems. Besides, there are many herbs like sweet basil and purslane which possess high nutraceutical value but are still underutilized for processing purpose. Therefore, The present study was conducted with an aim to develop a low calorie, kinnow based herbal fruit nectar enriched with sweet basil and purslane leaf extract and to seek the possibility of using stevia and coconut sugar as a substitute of table sugar in the beverages. Kinnow: Purslane: Sweet Basil blend prepared in the proportion of 91:9:10 was adjudged the best based on sensory acceptability and was further used for preparation of Herbal fruit nectar. Stevia leaf powder and coconut sugar and their combinations with table sugar were used for sweetening of nectars. And their effect on sensory and nutritional properties of developed nectars was observed. A positive increase in free radical scavenging activity (FRSA), total soluble protein and vitamin A content of nectars was recorded with increasing proportion of coconut sugar. Herbal fruit nectar containing 50% coconut sugar + 50% table sugar (HFN) was found the best based on sensory as well as nutritional properties. A gradual and significant increase in the TSS, sugars content, electrical conductivity and free radical scarvenging activity of the nectars was recoded after 180 days of storage at ambient temperature. A significantly decrease in ascorbic acid, total phenolics and total soluble protein of nectar was recoded during storage. It was founded that storage under ambient condition for 90 days did not show any significant effect on quality of nectars. The cost of product of the nectar was calculated as Rs 32.78/200 mL. Development of herbal fruit nectar from kinnow, purslane and sweet basil could be an effective approach to utilize the functional properties of theses crops. Further, using coconut sugar as substitute with low glycemic index of table sugar in drinks could be helpful in adding a category of healthy and low calorie drinks in the global market.
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Gangwar Shubham 2020. FORMULATION AND EVALUATION OF HERBAL FRUIT NECTAR FROM KINNOW (Citrus reticulata Blanco). M.Sc. Thesis. 103p.