International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Ready to Serve (RTS) Beverage from Dragon Fruit


Affiliations
1 Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), India
     

   Subscribe/Renew Journal


The present study attempted to develop a RTS beverage using dragon fruit. Preliminary investigations were carried out based on the standards specified for RTS fruit drinks to develop a suitable recipe. RTS beverages were prepared containing four levels of dragon fruit juice (8%, 10%, 12% and 14%), citric acid (0.2%, 0.3%, 0.4% and 0.5%) with 12 per cent sugar and 0.01 per cent potassium Meta bisulphite. Sensory evaluation was conducted using 25 untrained panelists to determine the best juice concentration to develop the RTS. Proportion with 12 per cent dragon fruit juice and 0.4 per cent citric acid was selected as the best level for the development of dragon fruit ready to serve beverage. Storage study for analysis of acidity, TSS, ascorbic acid and pH from 0 to 50 days was investigated for the prepared beverage at a regular interval of ten days. A slight increase in acidity and TSS and decrease in pH and ascorbic acid in samples stored at room temperature was observed.

Keywords

Dragon Fruit, RTS, TSS, Acidity, pH, Room Temperature.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AOAC (2000). Official methods of analysis.17th Ed., International, Gaithersburg, MD, Method 942.15 and 967.21.

  • Deka, B.C., Sethi, V. and Saikia, A. (2005).Changes in quality of mango-pineapple spiced beverage during storage. Indian J. Hort., 62 (1): 71-75.

  • Hoa, T.T., Clark, C.J., Waddell, B.C. and Woolf, A.B. (2006). Postharvest quality of dragon fruit (Hylocereusundatus) following disinfesting hot air treatments. Postharvest Bio Technol., 41(1): 62-69.

  • Kirti, J., Manoj, K. M., Sakharam, K., Prerna N. K., Bhushan, B., Ajinath, D., Pankaj, K. and Vijay, S.M. (2018). Response surface optimization for development of Dragon fruit based ready to serve drink. J. Appl.& Nat. Sci., 10 (1): 272 – 278.

  • Kumar, Vishal, Chandra, Suresh, Yadav, Anuj and Kumar, Shusheel (2013). Qualitative evaluation of mixed fruit based ready to serve (RTS) beverage. Internat. J. Agric. Engg., 6(1): 195-200.

  • Ravani, A. and Joshi, D.C. (2011). Standardization of processing parameters for the production of ready-to-serve unripe mango beverage (pana). J. Dairying Foods and Home Sci., 30 (2): 98-99.

  • Sharma, Indu, Kaul, RajKumari and Bhat, Anju (2008).Effect of different treatment combinations of guava and papaya on quality and storability of ready-to-serve beverages, J. Res., SKUAST–J.,7 (1).

  • Srivastava, R.P. and Kumar, S. (2002). Fruit and vegetable preservation, International BooksDistributing Company. Lucknow (U.P.) India.

  • Tiwari, R. B. (2000). Studies on blending of guava and papaya pulp for RTS beverages. Indian Food Packers, 54(2): 6872.

  • Yadav, Anuj, Singh, Samsher, Jaivir, Chandra, Suresh, Kumar, Vivak and Goyal, S.K. (2012). Studies on development and various properties of banana RTS beverage. Ann. Hort., 5 (2): 179-184.


Abstract Views: 362

PDF Views: 0




  • Studies on Ready to Serve (RTS) Beverage from Dragon Fruit

Abstract Views: 362  |  PDF Views: 0

Authors

Virendra Foke
Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), India
Amit Zambare
Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), India
Dipak M. Gaikwad
Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), India
Nikhil Alhat
Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), India

Abstract


The present study attempted to develop a RTS beverage using dragon fruit. Preliminary investigations were carried out based on the standards specified for RTS fruit drinks to develop a suitable recipe. RTS beverages were prepared containing four levels of dragon fruit juice (8%, 10%, 12% and 14%), citric acid (0.2%, 0.3%, 0.4% and 0.5%) with 12 per cent sugar and 0.01 per cent potassium Meta bisulphite. Sensory evaluation was conducted using 25 untrained panelists to determine the best juice concentration to develop the RTS. Proportion with 12 per cent dragon fruit juice and 0.4 per cent citric acid was selected as the best level for the development of dragon fruit ready to serve beverage. Storage study for analysis of acidity, TSS, ascorbic acid and pH from 0 to 50 days was investigated for the prepared beverage at a regular interval of ten days. A slight increase in acidity and TSS and decrease in pH and ascorbic acid in samples stored at room temperature was observed.

Keywords


Dragon Fruit, RTS, TSS, Acidity, pH, Room Temperature.

References