Vol. 12, Issue 5 (2024)
Influence of black pepper on the sensory quality of guava RTS beverage
Author(s): Anushka Pallavi and Dr. Dhruv Juyal
Abstract: Black pepper (Piper nigrum) has a high therapeutic value. It has been used by people to cure fever, gastrointestinal infections, migrane and other health related problem. An experiment was conducted to formulate the black pepper spiced guava Guava RTS beverage so as to imbibe the medicinal and nutritional properties of both guava fruit and black pepper and offer a healthy and delectable substitute to the snack foods. The Experimental trials were performed by incorporating different proportions of black pepper into the guava pulp for preparation of RTS beverage. The trials were represented as B0 (Control), B1 (0.2% Black pepper powder), B2 (0.4% Black pepper powder), B3 (0.6% Black pepper powder) and B4 (0.8% Black pepper powder). Sensory evaluation with a 9-point hedonic scale was used to judge the formulated guava RTS beverage incorporated with different proportions of black pepper to analyze the organoleptic properties. A significant difference (p<0.05) was found among different treatments in all the parameters. The mean sensory scores for color and appearance, Taste, Texture, mouthfeel and overall acceptability for the treatments B0, B1, B2, B3 and B4 ranged from 7.5 to 8.3, 7.3 to 8.9, 7.2 to 8.0, 7.4 to 7.9 and 7.6 to 8.5 respectively. On the basis of the outcomes of sensory evaluation the treatment B2 (0.4% Black pepper powder) was found to be more overall acceptable than as compared to other variants.
Pages: 186-188 | 212 Views 50 Downloads
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How to cite this article:
Anushka Pallavi, Dr. Dhruv Juyal. Influence of black pepper on the sensory quality of guava RTS beverage. Int J Chem Stud 2024;12(5):186-188.
