Effect of blending levels, fiber concentration and storage period on sensory quality of carambola-guava blended pre-biotic nectar

The present investigation wase carried out to studies on preparation of fibre enriched pre-biotic carambola-guava blended beverage was aimed to optimize suitable blend proportion and fibre concentration for preparation of pre-biotic beverage, conducted to optimize suitable blend proportion and fibre concentration for preparation of pre-biotic beverage using twenty treatment combinations comprised of five levels of carambola and guava blend [20% Carambola (B1), 15% Carambola+ 05% Guava (B2), 10% Carambola+ 10% Guava (B3), 05% Carambola+ 15% Guava (B4) and 20% Guava (B5)] and four levels of fibre concentrations [0% (F1), 0.2% (F2), 0.4% (F3) and 0.6% (F4)]. The results of present investigation indicated that pre-biotic carambola-guava nectar prepared by using 15 per cent guava pulp with 5 per cent carambola and 0.20 per cent fibre (B4F2) remained shelf stable on the basis sensory quality up to three months storage in glass bottle.