Vol. 7, Issue 1 (2019)
Chemical composition and sensory analysis of fresh pineapple nectar
Author(s): Puja Nayyar and Rekhika Sharma
Abstract: The ripen pineapple fruit is consumed fresh and juice as a source of essential minerals and minerals with some medicinal properties. Pineapple contains considerable calcium, potassium, fibre and vitamin C. Various food items like jam, jelly, nectar, pickles etc. are produce from pineapple. Study was conducted at Division of Food Science and Technology, Jammu University to prepare pineapple nectar. Pineapple harvested at optimum maturity was obtained from fruit Mandi Jammu and after sorting and proper washing fruits were sliced and converted into juice (±97 ºC). The juice was stored in amber glass bottles after pasteurizing at (97 ºC) for a period of 30 minutes. Different concentrations of sugar, water and citric acid were added to the juice to develop nectar of three different treatment combinations and these nectars were analyzed for various chemical parameters and sensory evaluation.
Pages: 538-540 | 467 Views 108 Downloads
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How to cite this article:
Puja Nayyar, Rekhika Sharma. Chemical composition and sensory analysis of fresh pineapple nectar. Int J Chem Stud 2019;7(1):538-540.
