article Open Access
Quality characteristics of pineapple and orange nectar
Journal of Pharmacognosy and Phytochemistry · 2019 · Vol. 8(1) · pp. 808–810
Abstract
Nectar was formed by the blends of orange (Citrus sinensis) and pineapple (Ananas comosus) fruit and pasteurized at 80 °C for 10 min. The physical properties studied included titratable acidity and total solid. The objective of this work was to develop nectar based on pineapple and orange thus helping in improving overall health, optimizing the formulating using sensory consumer test. The sensory tests were carried out with 10 non-trained panellists using a structured 9 point hedonic scale of evaluate overall acceptance.
Sensory Analysis and Statistical MethodsPineapple and bromelain studiesAnanasNectarTitratable acidOrange (colour)Food scienceCitrus × sinensisHorticultureChemistryBotanyBiology
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
30%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.