Development of nectar from mixture of beet, carrot and orange juice

Abstract

Combining fruits and vegetables in a nectar allows taking advantage of a wide range of nutrients such as vitamins, minerals and antioxidant substances, essential for a balanced diet, and also offers a unique combination of flavors making them more attractive for people of all ages. Therefore, this study aimed to optimize the formulation of mixed nectar based on beet and carrot pulps and orange juice using the type I – Optimal mixture design, having sensory acceptance as the response variable. The optimized formulation has 6 % by mass of beet pulp, 6 % by mass of carrot pulp and 19,5 % by mass of orange juice and a level of pleasure of “I like it a lot."

Chemical characterization of the mixed beet-carrot-orange nectar resulted in a content  of 12 % soluble solids (°Brix), 0,35 % acidity as citric acid and a pH of 4,0.