Author(s):

Punde MA, Gadhe KS, Shere DM and Dipak Sharma

Abstract: In the present research, the efforts have been made to utilize the jaggery extracted from sugar beet in pomegranate RTS beverage. The extracted jaggery was used @ 0% (Control), 25% (P₁), 50% (P₂) and 75% (P₃) to replace sugar cane sugar in a control pomegranate RTS beverage formulation. The prepared beverages were analysed for its physical, chemical and sensory characteristics. The sample P₂ was found organoleptically accepted over other samples. The TSS, pH and acidity of sample P₂ were found to be 15⁰Bx, 3.57 and 0.30%. The prepared beverage was studied for storage stability up to 120 days. The TSS and pH were found in decreasing trend and acidity in increasing trend during storage period.

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