Medicine, Health & Food

Medicine, Health & Food

EVALUATION OF QUALITY ATTRIBUTES DURING STORAGE OF READY-TO-SERVE (RTS) BEVERAGE PREPARED FROM BAEL (Aegle marmelos L.) FRUIT

Pages: 12  ,  Volume: 3  ,  Issue: 1 , April   2018
Received: 28 Apr 2018  ,  Published: 06 May 2018
Views: 101  ,  Download: 55

Authors

# Author Name
1 M. R. Roshana
2 T. Mahendran
3 S. Gayathiri

Abstract

A research was carried out to formulate the ready-to-serve functional beverage using different pulp concentration and to assess the quality of beverages during storage. Bael fruit pulp concentrations of 2, 4, 6, 8, 10 and 12 % of were used with sugar, citric acid, distilled water and 70ppm of potassium metabisulphite, considering the findings of preliminary studies and Sri Lankan Standards (SLS 729) for RTS fruit beverage. Based  on  the  physico-chemical, microbial and sensory analysis, the most preferred bael RTS beverage with fruit pulp concentrations of 4, 6 and 8% combinations  were  selected  for  storage  studies.  The formulated beverages were stored at ambient temperature of 30±1°C and relative humidity of 70-75% for 12 weeks. Beverages were subjected to quality assessments at two weeks interval for the entire storage period. Among the treatments, beverage prepared from 6% of pulp concentration contained 3.48mg/100ml of ascorbic acid, 0.91% of titratable acidity, 11.61% of total sugar and 9.50% of total soluble solid at the end of 12 weeks of entire storage period. The results of organoleptic assessment showed that there were significant differences (p<0.05) among the treatments in terms of colour, taste, consistency, aroma and overall acceptability. From the results of quality assessments, beverage produced with 6% of pulp concentration could be stored at 30±1°C of temperature and 70-75% relative humidity for a minimum period of 12 weeks without any significant changes in the quality characteristics.

Keywords: Bael fruit, Functional beverage, Physico-chemical analysis, Sensory qualities

Keywords

  • Bael fruit
  • Functional beverage
  • Physico-chemical analysis
  • Sensory qualities
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