Acceptability and storage studies of guava - Aloe nectar blends

Abstract

A study was undertaken during 2011 at post harvest technology laboratory,\rCollege of Horticulture, Rajendranagar, Hyderabad, to prepare value added products from\rguava blended with Aloe vera and assess their storage behaviour and acceptability. By following\ra standardized protocol, nectar blends of guava and aloe were prepared. Pulps were extracted\rseparately, blended at desired proportions, homogenized and used for making nectar blends.\rProducts were preserved by pasteurization and packed in 200 ml glass bottles. In order to study\rstorage stability and consumer acceptability, products were stored for a period of three months\rat 10 + 10°C and analyzed for physico chemical quality and overall acceptability at monthly\rintervals. Results depict that there was slight increase in total soluble solids and acidity, and a\rconsiderable increase in reducing sugars but, slight decrease in pH, total sugars and a\rconsiderable decrease in ascorbic acid and antioxidant activity during storage of 90 days. All\rthe blends were acceptable at all the storage intervals. However, blending G:A at 70:30 was\rfound highly acceptable with higher sensory score. In any blend, as the storage period increased,\rascorbic acid and antioxidant activity declined but there was minimum decrease noticed in G:A\rat 60:40 which was found more shelf stable.