Quality of lemon nectar blended with ginger: A study

Abstract

Beverages from fruits and vegetables are preferred for combating several diseases. Quality enhancement of beverages is highly demanded by the food industry. Blending of nectar is one of the best methods to enhance its acceptability. Apart from fresh consumption, there is huge scope for processing of different beverages from lemon in the Northern part of West Bengal. Nectar is one of the under exploited product prepared from lemon which can easily be blended with other crops for reducing its bitterness and improving qualitative parameters. In the present experiment lemon juice was blended with ginger, at a mixture ratio of 50:50(T1), 60:40(T2), 70:30(T3), 80:20(T4), and 90:10(T5). Our study revealed that the lemon based blended nectar was highly acceptable up to 3 months under ambient condition. Among different treatments, blending of 80% lemon juice with 20% ginger extract (T4) was considered to be the most appropriate for manufacturing nectar as potential nutritional drink.