Changes in chemical constituents and overall acceptability of bael-guava nectar and crush during storage

Abstract

The bael-guava nectar and crush were analyzed for changes in chemical composition at monthly interval for three months storage period. There was a slight increase in total soluble solids of both the beverage blends. Total and reducing sugars, acidity and browning increased significantly, while ascorbic acid and total phenols decreased significantly during three months storage in both the blended beverages. Though, the overall acceptability of bael-guava beverages decreased significantly with the advancement in storage period, their overall rating remained above the acceptable level even after three months storage.