FoodSci: Indian Journal of Research in Food Science and Nutrition

M. Mohanapriya ¹, Lalitha Ramaswamy ¹

Affiliations
1 Department of Nutrition & Dietetics, PSG College of Arts & Science, Coimbatore, Tamilnadu, IN

Abstract

Ready to serve beverage was prepared using Fermented vegetable juices with different combination of fruit juices [10:90 (V1), 20:80 (V2) and 30:70 (V3)]. The control sample was prepared using unfermented vegetable juice and it was compared with variations over different storage periods. The prepared RTS beverage was analyzed for nutrient contents. The sensory acceptability was done every 15 days for a period of two months. The ascorbic acid content was decreased with the advancement of storage period due to its oxidation. Likewise p carotene also decreased over different storage periods. The results of organoleptic evaluation showed that the maximum score was obtained for a combination of 10:90 and 20:80.

Keywords

Amla Juice, Fermented Orange Juice, Organoleptic Evaluation, Ready To Serve (RTS) Beverage, Storage Stability

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