Submit

Asian Journal of Dairy and Food Research, volume 34 issue 1 (march 2015) : 54-58

Preparation and quality evaluation of lime based herbal blended RTS beverage

C. Thamilselvi, T. Krishnakumar*, S. Amutha
1Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 001, India.
Cite article:- Thamilselvi C., Krishnakumar* T., Amutha S. (2024). Preparation and quality evaluation of lime based herbal blended RTS beverage. Asian Journal of Dairy and Food Research. 34(1): 54-58. doi: 10.5958/0976-0563.2015.00011.1.

ABSTRACT

Lime based RTS beverages were prepared using Tulsi and Arugampul herbal extract. Lime RTS beverage prepared from the selected herbs were filled in glass bottles and stored at room temperature (27±3°C) for 150 days and evaluated physico-chemically, organoleptically and microbiologically at an interval of 30 days. A marginal increase in TSS, pH, and total sugars were observed in all beverages for 150 days of storage, whereas acidity and Vitamin C showed decreasing trend. The increase in microbial load for 150 days of storage was negligible and safe for consumption. Sensory evaluation indicated that all the beverages were highly acceptable throughout the storage period. Overall acceptability scores of 8.3, 8.2 and 8.0 were observed for control, Lime + Tulsi juice extract, and Lime + Arugampul juice extract respectively for 150 days of storage.

REFERENCES

  1. Annapurani, S. and Bhagavathy, S. (2000). Chemotherapeutic activity of phosphate buffer extracts and protein isolates of arugampul and karpuravalli. The Indian Journal of Nutrition and Dietetics, 37: 281-287.
  2. Chaurasiya, A., Prasad, K.J., Vishwanath, A., and Tiwari, S. (2007). Preparation and preservation of litchi (chinensis sonn) ready-to-serve (RTS) Beverage. Beverage and Food World 34 (11): 67- 68.
  3. Deka, B.C., Senthi, V., Suneja, P., and Srivastava, V.K. (2004). Physico-chemical changes of Lime- aonla spiced beverage during storage. Journal of Food Science and Technology, 41 (3): 329-332.
  4. Gangrade, S. K., Mishra, P.K., and Sharma, R.K. (2000). Variability in essential oil constituents of Ocimum sp. Journal of Medicinal and Aromatic Plant Science, 22: 13-16.
  5. Inyang, V.E. and Abah, V.J. (1997). Chemical composition and organoleptic evaluation of juice from steamed cashew blended with orange juice. Plant Foods for Human Nutrition, 50 (4): 297-300.
  6. Kannan, S. and Banumathi, P. (2005). Studies on preparation and storage of spiced RTS from Tamarind fruit. Beverage and Food World, 32 (12): 40-41.
  7. Kotecha, P. M., and Kadam, S.S. (2003). Preparation of ready-to-serve beverage, syrup and concentrate from tamarind. Journal of Food Science and Technology, 40 (1): 76-79.
  8. Krishnaveni, A., ManimegalaI, G., and Saravanakumar, R. (2001). Storage stability of jack fruit (Artocarpus heterophyllus) RTS beverage. Journal of Food Science and Technology, 38 (6): 601-602.
  9. Mehta, U., and Bajaj, S. (1983). Effect of storage and methods of preservation on the physico-chemical characteristics of citrus juices. Indian Food Packer, 37 (4): 42-51.
  10. Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products. First edition. Tata–    McGraw-Hill Publishing Company Limited, New Delhi, India.
  11. Ranote, R.S., Bawa, A.S., and Saini, S.P.S. (1992). Thermal process for Kinnow-RTS. Indian Food Packer, 46 (2): 16-19.
  12. Saradhadevi, M., Banumathi, P., and Jothi, N. (2004). Studies on development and evaluation of whey based fruit beverages. Beverage and Food World, 29 (8): 44-45.
  13. Saravanakumar, R. and G. Manimegalai. (2001). Storage stability of mixed fruit juice RTS beverage in different storage conditions. Beverage and Food World, 28 (2): 28.
  14. Singh, V., Singh, H.K., and Chopra, C.S. (2005). Studies on processing of Aonla (Emblica officinalis Gaertn) fruits. Beverage and Food World, 32 (12): 50-52.
  15. Tripathi, V.K., Lyndgoh, K., and Singh, S. (1992). Studies on blending of pineapple juice with different ratio of guava juice for preparation of RTS beverage. Prog. Hort., 24 (1-2): 60.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)