Sensory Characteristics of Sapote Fruit Juice Containing Asparagus racemosus

Abstract

Abstract
In the present work, Asparagus racemosus (AR) root powder was incorporated into sapote juice (Race sapote juice) at various concentrations, namely, control, S1, S2, S3, S4, S5 and S6 respectively. Sensory analysis was carried out for these samples. Phytochemical analysis of A. racemosus revealed the presence of steroids, tannins, carbohydrates, alkaloids, cardiac glycosides and flavanoids. Nutritional analysis of Race sapote juice was carried out, such as protein carbohydrates, tannins Phenol, flavanoids, iron, vitamin and acidity. All samples showed higher activity than the control. In organoleptic evaluation, the highest mean score was recorded in all samples ranging from 7 to 8, except the samples S5 and S6 showed the score point ranging from 5 to 6 whereas in control it was recorded as 8. Taste, flavor and overall acceptability for S1:S5 and S2:S6 values were not accepted at 5% level. For S2:S5, the value for flavor was not significant at 5% level. Taste and flavor values of S3:S5 were not significant at 5% level. All other samples were accepted at 5% level.

Keywords: Asparagus racemosus, nutritional analysis, phytochemical analysis, Race sapote juice, organoleptic evaluation