Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)

Authors

  • Udaya Kumar K P College of Horticulture, Bengaluru - 560 065, India Author
  • Kanupriya Chaturvedi ICAR- Indian Institute of Horticultural Research, Bengaluru 560089 Author
  • Swamy G S K College of Horticulture, Bengaluru - 560 065, India Author
  • Anuradha Sane ICAR- Indian Institute of Horticultural Research, Bengaluru 560089 Author
  • Pritee Singh ICAR- Indian Institute of Horticultural Research, Bengaluru 560089 Author
  • Suresh G J College of Horticulture, Bengaluru - 560 065, India Author

DOI:

https://doi.org/10.24154/jhs.v17i1.1297

Keywords:

Bael, beverage, biochemical, nutritional, organoleptic properties, RTS

Abstract

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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Published

30-09-2022

Issue

Section

Original Research Papers

How to Cite

Udaya Kumar K P, Chaturvedi, K. ., G S K, S., Sane, A., Singh, P. ., & G J, S. (2022). Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.). Journal of Horticultural Sciences, 17(1), 166-173. https://doi.org/10.24154/jhs.v17i1.1297

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