International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:11, November, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 395-401

Standardization of Blending of Guava Pulp with Pineapple Juice for Preparation of Ready-To-Serve (RTS)
Animesh Sarkar* and Jimi Bulo
Department of Horticulture, SASRD, Medziphema campus, Nagaland University, Medziphema-797106, Nagaland, Myanmar, Burma
*Corresponding author

A laboratory experiment was conducted during the period of August to November 2015 at the Department of Horticulture, SASRD, Medziphema Campus, Nagaland University to standardize the blending of guava pulp (Gp) with pineapple juice (Pj) for preparation of Ready-to-Serve (RTS). The experiment was composed of six treatments with four replications and arranged in a complete randomized design. The treatment comprised of: T1 100% (Gp), T2 (90% Gp: 10% Pj), T3 (80%Gp: 20% Pj), T4 (70%Gp: 30%Pj), T5 (60%Gp: 40%Pj) and T6 (50% Gp: 50% Pj). Fully ripen guava fruits cv. L-49 and 3/4th matured pineapple cv. Kew were collected to carry out the experiment under hygienic condition in laboratory. Various chemical constituents including organoleptic evaluation (adopting five expert panel with 9 point Hedonic scale) were analyzed for two and half months at 15 days interval at ambient storage condition for standardization and evaluation the qualitative changes and storage of best blended ratio. TSS, total sugar, non-reducing sugar, TSS: acid ratio and pH increased with increased level of pineapple juice with guava pulp and decreased in ascorbic acid and reducing sugar with increased level of pineapple juice. In the experiment, it was found to increase in total sugar, reducing sugar, TSS, pH and TSS: acid ratio of drinks, whereas ascorbic acid, acidity, non-reducing sugar and overall acceptability gradually declined with advancement of storage period. The added 50% guava pulp and 50% pineapple juice improved the drink quality with special reference to TSS (15.54 oB), total sugar (8.65%) and TSS acid ratio (49.85). But the ratio of 60% guava pulp and 40% pineapple juice reached the highest sensory characters for overall acceptability (7.74 score out of 9 point hedonic scale) with 15.29 oB TSS and 0.317% acidity. Particularly in the blended beverage more emphasis is given on the basis of the consumer satisfaction and overall acceptability. So in the present study, it was concluded that the combination of 60% guava pulp and 40% pineapple juice was the best blended ratio.

Keywords: Ready-to-Serve, Blending ratio, Chemical composition, Organoleptic taste, Storage.

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How to cite this article:

Animesh Sarkar and Jimi Bulo. 2017. Standardization of Blending of Guava Pulp with Pineapple Juice for Preparation of Ready-To-Serve (RTS).Int.J.Curr.Microbiol.App.Sci. 6(11): 395-401. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.