Vol. 10, Issue 1 (2022)
Development of blended juice using banana pseudostem sap blended with noni, Aloe vera and guava
Author(s): Sushmitha MB, Desai Chirag, Mayani Jilen and Poojitha SR
Abstract: The present investigation entitled “Development of blended juice using banana pseudostem sap blended with noni, Aloe vera and guava” was carried out with the objectives to study the effect of blending proportion on nutritional quality of the blended juice as well as to study the storage stability of blended juice with 16 treatments along with different blending combinations of banana pseudostem sap: noni: Aloe vera: guava, filled in polyethylene terephthalate bottles and stored at room temperature up to 6 months. Chemical, nutritional and microbial parameters were recorded at initial, 2, 4 and 6 months of storage. Results revealed that, best quality blended juice with stable nutritional quality can be prepared using 80 per cent banana pseudostem sap, 5 per cent noni juice, 5 per cent Aloe vera juice and 10 per cent guava pulp.
Pages: 30-34 | 1028 Views 360 Downloads
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How to cite this article:
Sushmitha MB, Desai Chirag, Mayani Jilen, Poojitha SR. Development of blended juice using banana pseudostem sap blended with noni, Aloe vera and guava. Int J Chem Stud 2022;10(1):30-34.
