Abstract
Ready to serve beverage was prepared using Fermented vegetable juices with different combination of fruit juices [10:90 (V1), 20:80 (V2) and 30:70 (V3)]. The control sample was prepared using unfermented vegetable juice and it was compared with variations over different storage periods. The prepared RTS beverage was analyzed for nutrient contents. The sensory acceptability was done every 15 days for a period of two months. The ascorbic acid content was decreased with the advancement of storage period due to its oxidation. Likewise p carotene also decreased over different storage periods. The results of organoleptic evaluation showed that the maximum score was obtained for a combination of 10:90 and 20:80.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: FoodSci: Indian Journal of Research in Foods and Nutrition
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.