Chemical Characterization of Carrot and Sweet Lime Blended Nectar during Storage
Year: 2026
Type: article
Abstract: Carrot (Daucus carota) provides carotenoids, whereas sweet lime (Citrus limetta) contributes ascorbic acid and acidity to blended fruit–vegetable beverages. This study described five chemical attributes of nectar containing six carrot-to-sweet-lime juice ratios (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) during 90 days of room-temperature storage. Total juice constituted 20% of each formulation, nominal total soluble solids were adjusted to 15%, and citric acid (3 g L⁻¹) and sodium benzoate (0.6 g L⁻¹) were added. Sealed bottles were heated until the nectar reached approximately 80 °C. pH, total soluble solids, titratable acidity, ascorbic acid, and β-carotene were measured at days 0, 30, 60, and 90. Across formulations, mean pH declined from 3.95 to 3.36, ascorbic acid from 15.77 to 12.22 mg/100 mL (22.5% loss), and β-carotene from 0.83 to 0.76 mg/100 mL (8.8% loss). Mean soluble solids increased from 15.05% to 15.60%, and titratable acidity from 0.36% to 0.41%. Sweet lime-rich formulations generally showed higher measured ascorbic acid and acidity and lower pH. The absolute nutrient concentrations require caution because starting-juice composition and analytical recovery have not been documented. The observations do not establish microbiological safety, sensory acceptability, or shelf life.
Institution: Indira Gandhi Agricultural University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225790796
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