Studies on formulation, storability and quality assessment of blended nectar prepared using Guava and Papaya pulp

The present investigation was carried out at Post Graduate Laboratory of Department of Horticulture, School of Agriculture, ITM University, Gwalior, (M.P.) during the year 2021–2022. Blended drinks are good alternative for development of new products to provide benefit of taste, nutrition as well as medicinal properties. Due to high amount of ascorbic acid and fibre, guava is act as an anti-oxidant whereas papaya is highly rich in carotenoides and riboflavin. The guava-papaya blended nectar was developed and evaluated for its chemical and quality parameters at monthly interval for four months of storage period at ambient condition. Result revealed that Total Soluble Solids, acidity, reducing sugars and total sugars were increased, whereas, pH, ascorbic acid, non-reducing sugar and organoleptic score were decreased with the advancement in storage period into PET bottles. Nectar prepared with 20 per cent fruit pulp comprising 80 per cent guava and 20 per cent papaya with 13 per cent Total Soluble Solids (TSS), 0.3 per cent acidity and 70 ppm S0₂ was found most acceptable (8.20) than other blend formulations. The nectar was organoleptically acceptable up to 4 months of storage at ambient temperature (18.3–27.9°C) into PET bottles. The study indicated that guava and papaya can be utilized for valuable nectar beverage making which can be beneficial for the consumers in terms of taste, colour, flavour and therapeutic properties.