Standardizing Recipe for Mint Flavored Grape Nectar

Mohammad Hamid Stanikzai; Hamid Salari; Mohammadullah Amin

doi:10.62810/jnsr.v4i1.407

Authors

Mohammad Hamid Stanikzai Kabul University, Faculty of Agriculture, Department Horticulture, Kabul, Afghanistan https://orcid.org/0009-0008-7388-6312
Hamid Salari Kabul University, Faculty of Agriculture, Department Horticulture, Kabul, Afghanistan https://orcid.org/0000-0002-7994-130X
Mohammadullah Amin Kabul University, Faculty of Agriculture, Department Horticulture, Kabul, Afghanistan https://orcid.org/0009-0003-9377-1233

DOI:

https://doi.org/10.62810/jnsr.v4i1.407

Keywords:

Flavor, Grape, Mint, Sensory evaluation

Abstract

This study, entitled “Standardizing Recipe for Mint-Flavored Grape Nectar”, was conducted in the Horticulture Department Laboratory, Faculty of Agriculture, Kabul University, Afghanistan, during 2024–2025 to evaluate the effect of mint flavor on the physicochemical properties, sensory attributes, and storage stability of grape nectar. (2) Methods: The experiment comprised eight treatments prepared from 50% sugar syrup and 50% natural ingredients, consisting of 93–100% grape pulp combined with 1–7% mint leaf extract. Each treatment was replicated three times and arranged in a split-plot CRD design. Parameters assessed included biological characteristics (juice spoilage), chemical properties (TSS, titratable acidity, pH, reducing sugar, non-reducing sugar, and total sugar), and sensory evaluation parameters (Appearance, Aroma, Flavor, color, Mouthfeel, and Overall Acceptability) Additionally, the benefit–cost ratio (BCR) for the most effective formulation was determined to assess economic feasibility. (3) Results: Results demonstrated that during the three-month storage period, biochemical changes occurred in the nectar. With increasing storage duration, TSS, acidity, reducing sugar, and total sugar values increased, while non-reducing sugar, pH, and sensory scores gradually decreased. Among all treatments, T4 (98% grape juice + 3% mint leaf extract) exhibited the least changes in chemical properties, suggesting better storage stability. However, based on sensory evaluation, T3 (98% grape juice + 2% mint leaf extract) was rated the most favorable formulation by panelists, reflecting higher consumer acceptance. (4) Conclusions: The findings indicate that treatment T3 is the most suitable for producing high-quality mint-flavored grape nectar. It achieved superior sensory quality and consumer preference, along with a benefit–cost ratio of 1:1.57 AFN, emphasizing its potential for large-scale commercial production.

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