• Mrs. Deepti N.Chaudhari
• Kale V. S
• Prof. (Dr.) Devekatte A. N
• Prof. Shere P. D.

Fruit and Vegetable juices are valuable source of antioxidants because it contains a significant amount of bioactive compounds. The fruits like kiwi fruit (Actinidia deliciosa), guava fruit (Psidium guajava) and lemon (Citrus aurantifolia) possesses wide range of compounds like flavonoids, phenolic acid, ascorbic acid, and pigments. The formulation and standardization of blended kiwi and guava pulp was conducted in order to develop innovative formulation of beverage and study the changes in beverage quality during storage. The extraction of pulp from kiwi and guava fruit was done. Based on sensory evaluation by a panel of trained judges, the optimum quantity of kiwi pulp, guava pulp, lemon juice, mint extract, sugar, citric acid, preservative and water were reported to be 37.5 ml, 12.5 ml, 0.15 g, 7.4 g, 9.24 g, 0.15%, 0.075 % and 33 ml respectively for 100 ml beverage. The prepared health drink was packed in glass bottles with cork cap and stored at refrigerated temperature (40C) satisfactorily for the period of more than 90 days. Since the juice of these fruit is rich in vitamin C content, it is a healthy beverage having medicinal characteristics.

Kiwi fruit, Guava fruit, Formulation, Standardization, Sensory evaluation, Lemonade

"STUDIES ON FORMULATION AND STANDARDIZATION OF KIWI-GUAVA MINT LEMONADE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.564-570, June 2019, Available :http://www.jetir.org/papers/JETIR1907I70.pdf

"STUDIES ON FORMULATION AND STANDARDIZATION OF KIWI-GUAVA MINT LEMONADE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp564-570, June 2019, Available at : http://www.jetir.org/papers/JETIR1907I70.pdf