Table 1.
Quality of fresh sand pear and apple fruits and their juice used for blending
| Sand Pear | Apple | |
|---|---|---|
| Fruit | ||
| Length, mm | 53.5 ± 2.04 | 70.5 ± 4.2 |
| Breadth, mm | 58.9 ± 2.50 | 73.1 ± 3.2 |
| Fruit weight, g | 105.5 ± 12.61 | 181.5 ± 10.71 |
| Moisture,% | 86.1 ± 0.30 | 85.5 ± 0.45 |
| Dry matter,% | 13.9 ± 0.30 | 14.5 ± 0.45 |
| Juice yield,% | 63.8 ± 0.40 | 69 ± 0.35 |
| Juice | ||
| TSS, oBrix | 8.0 ± 1.2 | 10.8 ± 0.8 |
| Acidity,% | 0.406 ± 0.05 | 0.235 ± 0.06 |
| Total Phenols, mg% | 362 ± 7.5 | 295 ± 8.2 |
| NEB, OD 440 nm | 0.28 ± 0.03 | 0.377 ± 0.02 |
| Sensory score | ||
| Colour | 8.0 ± 0.20 | 8.5 ± 0.10 |
| Taste and aroma | 5.0 ± 0.15 | 8.5 ± 0.18 |
| Body | 5.5 ± 0.08 | 8.4 ± 0.11 |
| Overall acceptability | 6.2 ± 0.10 | 8.5 ± 0.13 |
TSS Total soluble solids (n = 3), NEB Non-enzymatic browning