Changes in physico-chemical and microbial characteristics of persimmon-peach blended nectar during storage

Abstract

Nectar is a refreshing beverage with low carbonation and a sweet flavour prepared from fruit juice or pulp, which is commonly combined with water and sweetener. In present study, the persimmon and peach juice/pulp were blended in ratios of 100:0, 85:15, 70:30, 55:45, 40:60, 25:75 for the preparation of nectar as per FPO specifications. The developed product was packed in glass bottles and stored at an ambient temperature. Therefore, after processing nectar was analysed for changes in physico-chemical composition at monthly interval of 0,2,4,6 months. The chemical properties like TSS, ascorbic acid, crude fibre, ash, microbial of the product were estimated. With the increase in storage period, slight decrease in ascorbic acid, crude fibre, ash while increase in TSS and microbial count of the blended product was observed. Hence, nectar prepared from blending these fruits found to be tolerable during storage period.