Year: 2024
Type: article
Abstract: Objective: The present study was intended to develop sugarcane blended beverages with fruits (Watermelon, pineapple, orange, apple), vegetables (Beetroot and carrot) and assess the acceptability through sensory evaluation. Methods: The sugarcane variety was obtained from the Rudrur, Regional Sugarcane and Rice Research Station in Nizamabad. The variety that gathered was Co86032. Sugarcane variety (Co86032) was combined with watermelon, pineapple, orange, apple juices and vegetable juices like beetroot and carrot to create blended beverages for the control group (SCO) and experimental groups at varying ratios of 100, 50:50, 60:40, 70:30 and 80:20. Results: Among all the combinations SCWA2 (Sugarcane-60:Watermelon-40), SCPA3 (Sugarcane-70:Pineapple-30), SCOA3 (Sugarcane-70:Orange-30), SCAP4 (Sugarcane-80:Apple-20), SCBT4 (Sugarcane-80:Beetroot-20) and SCCA4 (Sugarcane-80:Carrot-20) had best acceptability when compared to both the control and experimental samples across all sensory measurements.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4402102227