International Journal of Agricultural Sciences

C. N. Byanna ¹, I. N. Doreyappa Gowda ¹

Affiliations
1 University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN

Abstract

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.

Keywords

Sweet Orange, RTS, Kokum, Storage, Sensory Evaluation

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