Sood, MonikaGupta, Seerat2021-11-252021-11-252021-11Preferred for your work __Gupta, S. 2021. Standardization and Quality Evaluation of Herbal Nectar from Bottle Gourd. M.Sc. Thesis, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India36735https://krishikosh.egranth.ac.in/handle/1/5810178300The present investigation was carried out to study the effect of blending on bottle gourd based herbal nectar and to study the changes in physico-chemical and organoleptic characteristics of blended herbal nectar during storage. The bottle gourd juice was blended with mint, basil and lemon juice in varied concentrations of T1 (control), T2 (90:5:5::Bottle gourd:Mint:Lemon juice), T3 (85:10:5::Bottle gourd:Mint:Lemon juice), T4 (80:15:5::Bottle gourd:Mint:Lemon juice), T5 (75:20:5::Bottle gourd:Mint:Lemon juice), T6 (90:5:5::Bottle gourd:Basil:Lemon juice), T7 (85:10:5::Bottle gourd:Basil:Lemon juice), T8 (80:15:5::Bottle gourd:Basil:Lemon juice) and T9 (75:20:5::Bottle gourd:Basil:Lemon juice) to form highly nutritious and delightful nectar. The formulated nectar was packed in glass bottles and its storability was studied for 90 days under ambient conditions. The physico-chemical analysis of bottle gourd based herbal nectar revealed that maximum mean L* value 48.34, a* value -0.62, b* value 18.86, TSS 15.51°B, reducing sugar 2.83 per cent and total sugar 12.93 per cent were recorded in T1. Treatment T9 recorded highest crude protein (1.07%) and total phenols (165.67 mg GAE/100 ml) whereas, T5 recorded highest titratable acidity (0.487%), ascorbic acid (12.41 mg/100 ml), ash (0.60%), antioxidant activity (74.61%), calcium (55.84 mg/100 ml) and phosphorus (73.50 mg/100 ml). T9 recorded lowest total plate count (1.16 103 cfu/ml) and yeast and mold count (0.07 103 cfu/ml). Sensory evaluation of nectar revealed that highest colour score was recorded in T6 (7.90) whereas, treatment T7 was adjudged as superior in flavour (7.93), taste (7.95), consistency (7.92) and overall acceptability (7.90). In general, there was an increase in titratable acidity, reducing sugar and total sugar whereas, decrease in ascorbic acid, crude protein, minerals, total phenols and antioxidant activity, during 90 days of storage. However, sensory evaluation revealed that nectar blended with 10 per cent basil: 5 per cent lemon juice along with 85 per cent bottle gourd was most acceptable.EnglishThesis