Chemical, microbiological and organoleptic characteristics of bottle gourd based herbal nectar

The present investigation was conducted to determine the effect of blending herbs on the chemical, microbiological and organoleptic characteristics of bottle gourd based nectar during 90 days of storage. For developing a nutritious nectar, bottle gourd, mint, basil and lemon juice were incorporated in distinct ratios, T₁ (100:0:0:0), T₂ (90:5:0:5), T₃ (85:10:0:5), T₄ (80:15:0:5), T₅ (775:20:0:5), T₆ (90:0:5:5), T₇ (85:0:10:5), T₈ (80:0:15:5) and T₉ (75:0:20:5). The nectar was filled into pre-sterilized glass bottles and its storability under ambient conditions was examined after every 30 days. Significant interaction was observed in minerals while bioactive components interaction was non-significant between storage and blends. On the basis of overall acceptability, the blend having 5% lemon juice, 10% basil and 85% bottle gourd was found best and safe to consume during 90 days of storage.