• Sourabh Ashok Misal
• Prof. (Dr.) A. N. Devkatte
• Prof. P. D. Shere
• Prof. D. N. Chaudhari

The formulation and standardization of blended passion fruit and pineapple juice was conducted in order to develop innovative formulation of beverage and study the changes in beverage quality during storage. The extraction of juice from passion fruit and pineapple was done and preliminary trials were conducted to standardize optimum level of ingredients for the blended beverage. The optimum levels of passion fruit juice, pineapple pulp, sugar, stabilizer, preservative and water were selected. Based on sensory evaluation by a panel of trained judges, the optimum level of passion fruit juice, pineapple juice, sugar, stabilizer, preservative and water were reported to be 12 ml, 15 ml, 15 g, 0.10%, 0.10% and 57.80 ml, respectively for 100 ml beverage. The beverage was then pasteurized at 800C for 10 min. and filled in clean, sterilized dried glass bottles and sealed air tight with the help of a crown corking machine. After sealing the juice bottles were again pasteurized at 800C for 10 min. and the bottles were stored at refrigerated temperature (4oC) and ambient temperature (24oC).

"Formulation and Standardization of Passion Fruit and Pineapple Blended Beverage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.408-413, June 2019, Available :http://www.jetir.org/papers/JETIR1907361.pdf

"Formulation and Standardization of Passion Fruit and Pineapple Blended Beverage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp408-413, June 2019, Available at : http://www.jetir.org/papers/JETIR1907361.pdf