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NAAS RATING: 5.23, Impact Factor: RJIF 5.98 | Free Publication Certificate
NAAS Rating: 5.23 new

Vol. 9, Issue 5 (2020)

Preparation and evaluation of litchi and beetroot blended ready to serve beverage

Sunil Mahnoori, Jagmohan Singh and Neeraj Gupta
In the present study, the litchi and beetroot juice/pulp were blended in the ratios of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30 for the preparation of ready to serve beverage as per FPO specifications. The processed products were stored at ambient conditions and subjected to chemical, microbial and sensory evaluation at an interval of 30 days for a period of 90 days. With the increase in storage period, the total soluble solids and titratable acidity increased whereas, pH decreased. Sensory evaluation of RTS beverage revealed that treatment T6(75:25::litchi:beetroot) recorded highest scores for colour (7.88), body (7.90) and taste (8.33), followed by treatment T5(80:20::litchi:beetroot). Storability studies revealed that all the treatments could be kept for at least 90 days without affecting the quality attributes.
Pages: 33-37  |  538 Views  7 Downloads

The Pharma Innovation Journal
How to cite this article:
Sunil Mahnoori, Jagmohan Singh, Neeraj Gupta. Preparation and evaluation of litchi and beetroot blended ready to serve beverage. Pharma Innovation 2020;9(5):33-37.
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