FORMULATION AND EVALUATION OF MIXED VEGETABLE PUNCH

: The increasing consumer demand for functional beverages has driven the development of nutrient-rich vegetable punch. This study aimed to formulate and evaluate blended vegetable punch using carrot (Daucus carota) beetroot (Beta vulgaris), pumpkin (Cucurbita moschata) and amla (Emblica officinalis). Four juice variations were standardized and assessed for their sensory attributes, physicochemical properties, and vitamin C content. Among the formulations, Variation III (carrot 20%, beetroot 20%, pumpkin 50% and amla 10%) received the highest score. The formulated vegetable punches had 13°Brix of total soluble solids, 4.8 pH and 0.12% titratable acidity. The results showed that pumpkin-based blended vegetable punch enriched with carrot, beetroot, and amla provided a better sensory characteristic.