Chemical and organoleptic characterization of nectars from papaya, mango, passion fruit and lime fruits.
Cañizares Chacín A. E., Bonafine O., Laverde D., Rodríguez R., Méndez Natera J. R.
Author Affiliation: Instituto Nacional de Investigaciones Agrícolas del estado Monagas (INIA), Laboratorio de Poscosecha, San Agustin de la Pica, vía Laguna Grande, Venezuela.
Revista Cientifica UDO Agricola 9 : 74-79
Abstract : Nectar is a product consisting of juice and pulp of fruit, they must be free of unusual matter and taste, color and smell are similar to the respective fruit. Aiming to characterize nectar from fruit of papaya, mango, passion fruit and lime, a trial was conducted with six treatments, which correspond to the formulations with four replications in a completely randomized design. The traits studied were: C vitamin content, reducing sugars, acidity and acceptability. The results show that there were differences among treatments for all parameters. Papaya-mango formulation showed the highest C vitamin content and papaya-mango-passion fruit, the highest reducing sugar content and the papaya-lime formulation have the biggest values for acidity. The formulation papaya-mango-passion fruit followed by a mango-papaya-lime had the highest acceptability. Nectars were more receptive to the extent that papaya juice was maintained.