International Journal of Agricultural Engineering

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Qualitative Evaluation of Mixed Fruit Based Ready to Serve (RTS) Beverage


Affiliations
1 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., India
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., India
     

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The ready to serve (RTS) beverage was prepared by blending the orange and carrot juice in the ratios of O40:C60, O50:C50 and O60:C40and stored at room temperature and refrigeration up to 45 days. The quality parameters pH, TSS, acidity and overall acceptability (OAA) were also evaluated at an internal of 15 days. The TSS and acidity of RTS beverage increased and pH was decreased with increase in the level of carrot juice ratio under different storage conditions. The higher score of overall acceptability was 8.05 for fresh sample of O60:C40 and the minimumwas 7.90 for ratio ofO50:C50 sampleat room temperature. However, the overall acceptability of RTS decreased with increase in storage period. Results of study concluded that RTS beverage was found superior under refrigeration condition as compared to room temperature

Keywords

TSS, Acidity, Ph, Beverage, Refrigeration Temperature, Quality, Room Temperature
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  • Qualitative Evaluation of Mixed Fruit Based Ready to Serve (RTS) Beverage

Abstract Views: 268  |  PDF Views: 0

Authors

Vishal Kumar
Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., India
Suresh Chandra
Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., India
Anuj Yadav
Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., India
Shusheel Kumar
Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., India

Abstract


The ready to serve (RTS) beverage was prepared by blending the orange and carrot juice in the ratios of O40:C60, O50:C50 and O60:C40and stored at room temperature and refrigeration up to 45 days. The quality parameters pH, TSS, acidity and overall acceptability (OAA) were also evaluated at an internal of 15 days. The TSS and acidity of RTS beverage increased and pH was decreased with increase in the level of carrot juice ratio under different storage conditions. The higher score of overall acceptability was 8.05 for fresh sample of O60:C40 and the minimumwas 7.90 for ratio ofO50:C50 sampleat room temperature. However, the overall acceptability of RTS decreased with increase in storage period. Results of study concluded that RTS beverage was found superior under refrigeration condition as compared to room temperature

Keywords


TSS, Acidity, Ph, Beverage, Refrigeration Temperature, Quality, Room Temperature