Sensory Attributes of the Crush Made from Pomegranate and Guava Pulp

Sensory attributes of the crush prepared from pomegranate juice and guavapulpwas evaluated. The fruit juice of pomegranate and pulp of guava was incorporated for the preparation of the crush at different levels, where, T₁ (15% pomegranate juice and 10% guava pulp), T₂ (17.5% pomegranate juice and 7.5% guava pulp), T₃ (18.75% pomegranate juice and 6.25% guava pulp), T₄ (20% pomegranate juice and 5% guava pulp) and the remaining 75% was the sugar syrup. Good quality crush can be prepared by blending 18.75% pomegranate juice and 6.25% guavapulp (T₃)which hasaunique taste. Pomegranate and guava have good medicinal as well as nutritional properties like anticancer, improvement of digestive system, decrease lipid per oxidation, enhance biological action of nitric oxide, decrease inflammation, decrease angiotensin covering enzyme activity, decreased systolic blood pressure, analgesic, anti-bacterial, anti candidal, anti dysenteric, anti ulcerous, hypertensive, etc. It is seen that the organoleptic score of the crush prepared by blending 18.75% pomegranate juice and 6.25% guava pulp (T₃) was highest, i.e. 9.2 followed by the treatment T₄, T₂, T₁.