Abstract
A study was designed to prepare ready to serve (RTS) beverage by blending juice of Karonda with beetroot juice. Ready to serve beverage was prepared in different combinations of sugar, citric acid, water and sodium benzoate. The blended RTS was prepared using extracted juices from Karonda and beetroot in the ratios of 100: 0, 90: 10, 80: 20, 70: 30 and 60: 40 and 50: 50, respectively. The blends were homogenized and filled into 200 ml sterilized glass bottle and pasteurized at 85°C for 10 min, cooled and stored at ambient temperature for three months. The physico-chemical and sensory evaluation of RTS were analysed at an interval of one month. Results of the nutritional properties showed that acidity, reducing and total sugars increased but TSS and ascorbic acid decreased during storage. Karonda blended beetroot juice in the ratio of 50: 50 recorded the highest score 8.43, 7.69, 8.31 and 7.64 for colour, flavour, taste and overall acceptability. Blended Karonda RTS prepared in the ratio of Karonda: Beetroot: 50: 50 with treatment T6 was found highly acceptable on the basis of sensory evaluation.
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