Studies on physico-chemical, sensory and microbiological evaluation of carambola (Averrhoa carambola L.) nectar under ambient condition

Abstract

The objective of the study was to develop fruit beverages from this highly nutritious fruit to avoid postharvest loss and extend the shelf life by ways of processing as per the FPO specification of nectar. Observations on TSS, treatable acidity, ascorbic acid, total sugar, microbial association and sensory quality were taken during storage in ambient condition at 15 days interval. Considering all the sensory and chemical factors, it was observed that carambola nectar could be stored successfully for about 45 days without using any chemical preservatives with good sensory quality and acceptability in terms of colour, aroma and taste with no development of off-flavor and minimal microbial count. Thus, this study indicated that value addition of carambola into nectar can help in reducing the wastage, increase availability, fetch better price to the growers and provide new product for good health of consumers in the future.