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Vol. 12, Special Issue 9 (2023)

Effect of storage conditions on quality of mixed fruits Ready-to-serve (RTS) Beverages

Author(s):
Pankaj Kumar, Vivak Kumar, Neelash Chauhan, BR Singh, Suresh Chandra, MK Yadav and Jaivir Singh
Abstract:
Fruits are important foods for human consumption, providing almost all the essential nutrients required for human growth and development and control of the body and mind. The experiment involves 3 processes at the same time, 3 levels of mango and papaya pulp ratio (80:20), (70:30) and (60:40), citric acid 1 level and 3 levels of citric acid (0.3) according to the degree of acidity, and sugar adding (100gm, 110 g and 120 g) are respectively were copied three time in the RBD design Quality attributes include acidity, pH, optical density, TSS, ascorbic acid, total plate count, and sensory analysed by 9-point hedonic scale. For both fresh and stored RTS samples, the evolution of quality parameters was carried out at 0, 15, 30, 45, 60, 75, and 90 days of storage under various storage conditions. Mango and papaya RTS drinks came in glass bottles. The pH drops as papaya juice concentration rises, and after 90 days, the pH of the sample compositions (80:20), (70:30), and (60:40) was 4.18, 4.15, and 4.14, respectively, at room temperature.
Pages: 1404-1406  |  167 Views  140 Downloads
How to cite this article:
Pankaj Kumar, Vivak Kumar, Neelash Chauhan, BR Singh, Suresh Chandra, MK Yadav and Jaivir Singh. Effect of storage conditions on quality of mixed fruits Ready-to-serve (RTS) Beverages. The Pharma Innovation Journal. 2023; 12(9S): 1404-1406.
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