Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)
DOI:
https://doi.org/10.24154/jhs.v17i1.1297Keywords:
Bael, beverage, biochemical, nutritional, organoleptic properties, RTSAbstract
A research study was carried out to develop a RTS beverage by exploiting the nutritional and organoleptic properties of bael fruit pulp. Six treatment combinationsof bael RTS with 10, 15 and 20% of pulp concentration and 10 and 15°B of TSS were prepared based on the review of literature. The biochemical and organoleptic properties of the prepared RTS were evaluated during storage. The pH, ascorbic acid and antioxidant activity of the RTS decreased with the storage, while acidity and total sugars increased. Results of the sensory evaluation showed that there was a significant difference between treatments in terms of color, flavor, taste, body and overall acceptability. From the results of quality assessments, the formulated bael RTS beverage with 15% pulp and 15°B TSS was found to be superior and suitable for consumption up to 12 weeks without any significant changes in the quality characteristics.
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Copyright (c) 2022 Udaya Kumar K P, Kanupriya Chaturvedi, Swamy G S K, Anuradha Sane, Pritee Singh, Suresh G J
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