DEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL CARBONATED POMEGRANATE ORANGE NECTAR

Asmara Anwar1, Eman Ali1, Waqar Nisar2, Samia Ashraf1, Noor Javed3, Laraib Anwar1, Aqsa Zulfiqar1, Muhammad Abid Nazir1 and Fizza Tahir1,*

1University of Agriculture, Faisalabad, Pakistan 2Huazhong Agricultural University, China 3University of Engineering and Technology, Pakistan

*Corresponding author: uaf.fizza@gmail.com

To Cite this Article :

Anwar A, Ali E, Nisar W, Ashraf S, Javed N, Anwar L, Zulfiqar A, Nazir MA and Tahir F, 2024. Development and quality evaluation of functional carbonated pomegranate orange nectar. Agrobiological Records 15: 52-58. https://doi.org/10.47278/journal.abr/2023.048

Abstract

One kind of ready-to-serve beverage is nectar. In order to make it, two or more fruit juices or pulps are blended in various ratios together with water, sugars, and preservatives. Carbonation directly affects the juice's flavor and taste. It is feasible to formulate mixed fruit carbonated nectar to suit the tastes and preferences of customers. High concentrations of polyphenols, vitamin C, and antioxidants may be found in pomegranates and oranges. Obesity, diabetes, and cardiovascular disease are more conditions for which these fruits are utilized in therapy and prevention. The development of carbonated fruit nectar flavored with orange and pomegranate for value addition, as well as quality assessment, antioxidant test, and sensory analysis, were the primary goals of the current study. Carbonated pomegranate orange nectar and control in varying percentages were used to create the six treatments (T0 to T5). Extracts were homogenized to produce enhanced nectar, carbonation was carried out, and the resulting product was refrigerated and sealed in plastic bottles. Color measurements, anti-oxidant determination, phytochemical analysis, and physicochemical analysis were performed on the raw ingredients and the generated nectar. In terms of quality and sensory evaluation, it was determined that treatment T3, which consists of a 15% pomegranate juice and 15% orange juice combination, was the most acceptable. 39.25–88.91 was the range of vitamin C values. TFC and TPC values calculated were in the range of 248.60-380.48mg GAE and 493.65-293.21 respectively. L*, a* and b* values of pomegranate orange nectar calculated were in the range of 38.25-54.39, 3.87-7.56 and 2.36-5.45.


Article Overview

  • Volume : 15
  • Pages : 52-58