Optimization studies on the development of a blended fruit nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria)

Baljeet S. Yadav (Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa, India)
Ritika B. Yadav (Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa, India)
Mohit K. Narang (Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa, India)

British Food Journal

ISSN: 0007-070X

Publication date: 28 June 2013

Abstract

Purpose

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria).

Design/methodology/approach

The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1‐ 4:1), sugar concentration (12‐21 per cent), citric acid concentration (0.30‐0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.

Findings

The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar.

Practical implications

The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry.

Social implications

Development of such health‐promoting mixed fruit nectars will boost demand of healthy beverage foods in society.

Originality/value

The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.

Keywords

Citation

Yadav, B., Yadav, R. and Narang, M. (2013), "Optimization studies on the development of a blended fruit nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria)", British Food Journal, Vol. 115 No. 7, pp. 936-952. https://doi.org/10.1108/BFJ-07-2010-0124

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited

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