Vol. 11, Special Issue 12 (2022)

The present research entitled “Development and Standardization of Ready to Serve Beetroot Drink” was carried out at college of Food Science and Technology, Rudrur, Nizamabad, Telangana State. Beetroot (Beta vulgaris), ginger (Zingiber officinale Roscoe), mint (Menta piperita. L) and holy basil (Ocimum tenuiflavum) have nutritional and medicinal values. Beetroot and beetroot juice have been associated with numerous health benefits. Despite the numerous health benefits beetroot remains underutilized. Therefore, the utilization of beetroot as an ingredient in different food products and as juice imparts beneficial effects on human health. Present study was conducted to develop a Ready to Serve Beetroot drink and checking the Standards of RTS. Beetroot juice was extracted from beetroot in different concentrations viz., S1 of 10 ml, S2 of 15 ml, S3 of 20 ml and added with different concentrations of sugar and citric acid to optimize the best suited combination of ingredients by conducting the sensory evaluation. Three variants of ginger, mint and holy basil was added and standardized. Standardization for beetroot flavored RTS was done using sensory evaluation. The ingredients optimized after sensory evaluation for RTS was found to be 15 ml beetroot juice, 0.1 g citric acid & 7.5 g of sugar with TSS of 13 °C Brix. The ginger variant was standardized at 2 ml, mint variant standardized at 2 ml, and holy basil was standardized at 4 ml. The beetroot drink and its variants were analyzed for their chemical properties at 1, 3, 5, 7, 14 days of storage and also observed that the TSS was found to be increasing from day 1 to day 14 for ginger flavoured RTS (12.3% to 17%) for mint flavoured RTS (10.6% to 17.35%) for holy basil flavoured RTS (13.3% to 17.03%) and microbial properties. Shelf- life analysis for one month at 7-day intervals was also carried out under room temperature and under refrigerated conditions. The beverage was organoleptically acceptable up to 1 week of storage in case of both room temperature condition, refrigerated condition