Development and characterisation of blended carrot (Daucus carota L.) juice

Abstract

The present investigation was designed and evaluated during the Rabi season (October–December 2021-22). Different combinations of carrot juices were blended with varied amounts of pineapple and orange juices, and natural ingredients were prepared. Obtained analytical outcomes were put to statistical analysis using Factorial Completely Randomised Design (FCRD), wherein three replicates of treatments were comprised for 27 trials consisting of three carrot variables (carrot 60%, carrot 70%, and carrot 80%), three factors of fruits (no fruit, pineapple, and orange), and furthermore, three aspects of flavour (no flavour, ginger, and mint). In a nutshell, treatment T8 (carrot juice 60% + orange juice 35% + ginger juice 5%) was observed to be highly acceptable as per the sensory evaluation score, followed by T7 (carrot juice 60% + orange juice 40%). Both the samples, i.e., T7 (carrot juice 60 % + orange juice 40 %) and T8 (carrot juice 60 % + orange juice 35 % + ginger juice 5 %), were accepted by panellists and were further tested for physicochemical, energy, and nutritional attributes.