Standardization of Recipe for Sweet Orange and Kokum Blended Rts Beverage Preparation and Storage

Investigation was carried out to standardize the recipe for preparation of sweet orange and kokum blended RTS beverage at processing l88:12, respectively.During storage period, the TSS, acidity, reducing sugars and non-enzymatic browning were increased while pH, total sugars, non-reducing sugars, ascorbic acid and antioxidant activity were decreased. Sweet orange and kokum at the ratio of 88:12 of 15 per cent juice, 15⁰Brix and 0.3 per cent acidity was found to be best in sensory evaluation. The colour, consistency, flavour and over all acceptability scores were decreased from 0 days to 180 days of storage. Sweet orange and kokum blended RTS beverage had storage stability upto 6 months.