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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015) : 156-159

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

Kapila Jain, Komal Chauhan, Vibha Bhatnagar
1Department of Food and Nutrition, Banasthali University, Banasthali-304 022, India.
Cite article:- Jain Kapila, Chauhan Komal, Bhatnagar Vibha (2024). Technology development for pulse Extracts blended orange juice and its quality evaluation. Asian Journal of Dairy and Food Research. 34(2): 156-159. doi: 10.5958/0976-0563.2015.00031.7.

ABSTRACT

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.

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