National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigations were conducted to develop RTS beverage from nutritious underutilized mulberry (Morus alba L.) fruits. Different combinations of juice (8 %, 10 %, 12 %, 14 % and 16 %) and TSS (12 oB and 15 oB) were tried to standardize proper combination for RTS beverage with constant acidity (0.30 %). Out of ten treatments, recipe T4 (14 % juice+12°B TSS+0.30 % acidity) was found to be the best on the basis of physico-chemical characteristics like reducing sugars (7.90 %), total sugars (10.27 %), pH (4.10), ascorbic acid (1.87 mg/100 ml), anthocyanins (2.90 mg/100 ml), total phenols (21.16 mg/100 ml) and with highest sensory scores as colour (8.00), body (7.90), taste (8.10), aroma (7.90) and overall acceptability (7.95) for the preparation of RTS beverage. Further standardized product was packed in PET (polyethylene terephthalate) and glass bottles under ambient and refrigerated storage. Minimum decrease was recorded in various chemical characteristics like titratable acidity (0.30 to 0.25 %), anthocyanins (2.90 to 1.89 mg/100 ml), total phenols (21.16 to 16.88 mg/100 ml) and increase in total sugars (10.27 to 11.19 %) was observed after 6 months of storage. Drink could be stored safely for a period of 6 months; however quality of the product was retained better in glass than PET bottles stored under refrigerated conditions as compared to ambient storage conditions.
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