Harmanjot Singh Gill, Naveet Kaushal*, Manpreet Kaur, Shivani Jyoti and Gurjeewan Singh

RTS beverage is a liquid ready to serve drink and beverages prepared by horticultural produce are nutritional along with good taste, aroma and flavor. Research experiments on preparation of value added nutraceutical RTS from Kagzi lime juice blended with aloe vera gel and rose juice (50: 30: 20) were done by following standard recipes. Prepared product, RTS beverage is studied to observe sensory evaluation with overall acceptability along with study of variation in TSS, pH, titrable acidity and ascorbic acid content. A panel of 8 judges evaluated the products prepared for their quality attributes like appearance (color), flavor, taste and overall acceptability. The RTS beverage prepared with 20% juice with TSS of 10° B and 0.50% acidity stood best in the organoleptic quality followed by RTS with 20% juice and 12° B TSS and 0.47% acidity. Both the blends showed minimum loss in ascorbic acid content at the end of the storage period of 90 days. These recipes were recommended for commercial production of RTS beverage on large scale. Blended RTS of Kagzi lime is rich in nutritional quality and the blending pattern surely added value to the pocessed products.

DOI: 10.22271/phyto.2020.v9.i3ac.11562

Pages: 1739-1742  |  1184 Views  452 Downloads