Development of a mixed nectar from guava and orange

Abstract

There is a growing market for beverages made from fruit juice blends. This research aimed to develop a mixed guava and orange nectar. To define the optimal formulation, the type I-Optimal mixture design was used, considering the percentages of guava and orange juices as components of the mixture, and the degree of sensory acceptance as a response variable. The mixed nectar formulation with the best sensory acceptance according to the mixture design was 45% v/v of guava juice with 55% v/v of orange juice with 13°Brix.