Technology development for pulse Extracts blended orange juice and its quality evaluation

DOI: 10.5958/0976-0563.2015.00031.7    | Article Id: DR-892 | Page : 156-159
Citation :- Technology development for pulse Extracts blended orange juice and its quality evaluation.Asian Journal of Dairy and Food Research.2015.(34):156-159
Kapila Jain, Komal Chauhan and Vibha Bhatnagar kapilajain10@gmail.com
Address : Department of Food and Nutrition, Banasthali University, Banasthali-304 022, India.


Preparation of orange juice blended with green gram pulse extract was studied. The extracts of green gram were prepared by providing different processing techniques including soaking, soaking and cooking, germination and germination and cooking. Blends prepared by mixing orange juice with four different green gram extracts in a ratio of 50:50 were evaluated for organoleptic properties. The blend orange juice mixed with soaked and cooked green gram extract (OJ-SCGE) was selected best and further analyzed for nutritional quality. The blended juice was compared with the nutritional components of pure orange juice (OJ-PURE) and revealed that blended juice was superior in terms of nutritional quality.


Extracts Juice blends Nutritional components Organoleptic evaluation.


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