Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya

Abstract

The aim of this investigation was to produce nectar from papaya and guava fruits and studies their physicochemical and sensorial analysis. The different percentages of Guava and papaya nectar were ( 50% Guava+ 50% papaya),Treatment-1,(75% papaya +25% guava)Treatment-2and (25% papaya+75%guava) Treatment-3.Analysis of nectar was conducted at zero time and during storage at ambient temperature up to six months.. Data analysis established that treatment -1 and treatment -3 had the maximum content of ascorbic acid by 109 and 136 mg/100g, respectively compared to treatment -2. Furthermore, bioactive components in guava pulp had the highest percentage compared to papaya pulp.Also nectars are an remarkable source of bioactive components.. It is a proper source of phenolic compounds (113.25 mg GAE/mg),flavonoid compounds(71.0 mg/100ml) and antioxidant activity (48.6%), respectively ,for treatment -3 .Processing and storage period exhibit notable effect on Physico-chemical parameters, especially, sugars, total soluble solids, PH value, total acidity, ascorbic acid, and the concentration of phytochemicals of nectars.. Statistical analysis related that treatments 1 and were greatly established palatability during the storage period up to six months between adverse panelists. From all the previous results, it is probable applicable and economic to produce guava and papaya nectar blends.