Abstract
The present study was carried out to develop a ready-to-serve (RTS) beverage from starfruit value added with ginger, mint, aloe vera, lemon grass, basil and rosemary with the objective of assessing the physico-chemical and organoleptic properties. The experiment was laid out in randomized block design (RBD) with seven treatments and three replications. Based on the results of assessment, it has been concluded that treatment T1 (Starfruit Juice + Ginger Juice 2%) performed best in terms of physico-chemical properties viz. pH, acidity, TSS, vitamin C, reducing sugar and total sugar. On the basis of sensory evaluation, treatment T1 (Starfruit juice + Ginger Juice 2%) was found most acceptable in terms of organoleptic properties viz. colour, taste, flavour and overall acceptability.
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