NECTAR

                            

  NECTAR

 Juice, nectar, and many other drinks now available in so many varieties everyone can find their own favorite flavors. 

In Today’s diet-conscious world  people wanted to be healthy and fit, for that they are changing their eating habits and their day to day activities  .the health-conscious peoples are regularly  finding  new ways to make their needed or recommended portions with salad and juices.

Nowadays with a busy work schedule using nectar juices, is an excellent way to add more veggies and fruits in your routine diet, Juice, or nectars are  using for breakfast drink which is made from fruits and vegetable, but now we are seeing more innovation and new trends in this beverage processing area,  i.e. in terms of flavoring, blending, and fortifications to make it more nutritious, as well as packages suitable for out-of-home consumption. 

 We have much information about fruit juices but now let’s talk about nectar, what are nectar and the processing of nectar,

            According to the book “Fruits and Vegetable Preservation” by R. P. Shrivastava,

        “Nectar is a type of fruits the beverage contains at least 20 percent fruit juice/pulp and 15 percent total soluble solids and also about 0.3 percent of acid "

It is not in the diluted form before serving.

 

This type of fruit beverage contains

S. No.	Fruit	Juice / Pulp (%)	Quantity of water required (liter)
1.	Mango	20	Quantity of finished product (liter) – Quantity of (juice (liter) + sugar (kg) + acid (kg) used
2.	Papaya	20
3.	Guava	20
4.	Bael	20
5.	Jamun	20
6.	Aonla (blend)	Aonla pulp 20 Lime juice 2 Ginger juice 1

              For preparing the above beverages, the total soluble solids, and total acid present in the pulp/juice are first determined and then the requisite amounts of sugar and citric acid dissolved in water are added for adjustment of TSS and acidity.

 DEFINITION BY FDA:

                                   

                                          On January 19, 2001, the FDA published a final rule in the Federal Register and  that required the processors of juice ( companies that manufacturing juices and nectar ) to develop and implement Hazard Analysis and Critical Control Point (HACCP) systems for their processing operations (66 FR 6138). and this is all for helping the industry to understand the key aspects of the juice HACCP regulation, the FDA has published several guidance documents and that documents included information about important aspects of the juice HACCP regulation such as effective dates, use of the label warning the statement, and training. 

On August 31, 2001, the FDA published that documents with the name of  "The Juice HACCP Regulation Questions and Answers".

according to that documents FDA defined nectar as :  

         The term "nectar" is generally accepted as the common or usual name in the U.S. and in international trade for a diluted juice beverage that contains fruit juice or puree, water, and may contain sweeteners. 

 

Method for preparation for Fruit Nectar

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     1.  take a healthy matured and ripe fruits were selected and then washed thoroughly under tap water.                        

      2.  fruit peel was removed if necessary and then pulp was extracted by using a laboratory pulper machine

·      3. Pulp was strained through a stainless steel sieve or muslin cloth to get clear juice.

·      4. The total soluble solids (TSS) and the acidity of strained juice was determined by using the standard procedure as per Raganna, 1982

·     5.  To adjust the TSS and acidity of fruit nectar as per FPO specification, the additional required amount of sugar and acid was added.

·          6.  The prepared fruit nectar was pasteurized at 850C for 15 minutes and class II type a preservative such as potassium metabisulphite @ 350 to 600 ppm was incorporated in the final product

·        7.   Filled into the clean and sterilized either plain bottle or pouch. Then, the bottle was sealed with a crown cork immediately.

·         8.   The filled the bottle was exhausted in boiling water for 15 minutes and cooled then stored at room temperature.

According to FSSAI specification : 

•      Nectar mainly made by citrus fruits, like - orange, mango, grapes, guava, etc.

•      The all pulpy, non-pulpy, citrus fruits and other fruits having

I.                 TSS Minimum (%) – 15

II.                Fruits juice content minimum (%) – 20 

III.              Acidity maximum (%) – 1.5 

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DIFFERENCE BETWEEN FRUIT JUICE AND NECTAR

Fruit Juice

•      100% Liquid Fruit.

•      No Added Preservative 

•      No Added Sugar

•      No Added Water

Fruit Nectar

•      25% Fruit Juice / Puree

•      Added Preservative

•      Added Sugar

•      Added Water 

 

In India and all over the world there are many fruit juice manufacturing companies that manufactured fruit nectar.  we are having many options to choose for our healthy routine of diet.

then just choose healthily and stay healthy with good food and a good mood.