Optimization of Blending Ratios for Shelf-Life Improvement of Pumpkin-Based Functional Juice

This study investigated the impact of blending ratios and storage duration on the quality and shelf life of pumpkin juice fortified with beetroot and watermelon. Different blending ratios were evaluated, and the juice was subjected to various storage conditions. The pumpkin, watermelon and beetroot juice were formulated and blended in different proportion (in v/v/v) as control treatment T0 (P 100:00:00), T1 (50:40:10), T2 (50:30:20), T3 (50:20:30) and T4 (50:10:40) respectively. Pumpkin blended juice physicochemical characteristics, microbial, and sensory analyses were examined over time. Results revealed optimal blending ratios for maximizing nutritional value and sensory acceptability. Storage duration significantly influenced nutrient degradation and microbial growth. Having this in the mind T4 (50:10:40) scored best result in overall acceptability of pumpkin blended juice. Heat pasteurization (80ºC for 3 min.) was used in all treatment combination during the first day of storage and prior to testing the juice to inactivating the microbial flora. However, the shelf life of juice was established within 90 days. The present study showed that blending of fruit juices could enhance their nutritional quality and development of new products. The findings provide valuable insights for developing a stable and nutritious fortified juice, promoting the consumption of these underutilized fruits and vegetables