Development of Blend Beverages from Guava (Psidium guajava L.), Strawberry (Fragaria ananassa Duch.) and Ginger (Zingiber officinale Roscoe)

Abstract

The present investigation was carried out at Post Graduate Laboratory, Department of Post Harvest Management, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2023. The results show that, palatable RTS blend beverages can be developed from 10% blend comprising 50% guava pulp + 25% strawberry pulp + 25% ginger juice adjusted to 13% Total soluble solids, 0.30% acidity and incorporated with 120 ppm Benzoic Acid. During the storage period TSS, acidity, reducing sugars and total sugars increased whereas, ascorbic acid (vitamin-C), non-reducing sugar and organoleptic quality decreased with the advancement of storage period. The developed RTS can be stored for 3 months with acceptable quality at room temperature.