Ready To Serve Research Articles

Effect of Storage on Chemical Composition and Microbial Count of Carbonated Ready to Serve (RTS) Beverage from Jamun (Syzygium cumini L.)

Effect of Storage on Chemical Composition and Microbial Count of Carbonated Ready to Serve (RTS) Beverage from Jamun (Syzygium cumini L.)

FORMULATION OF RTS FROM PINEAPPLE (ANANAS COMOSUS) AND ALOE VERA (ALOE BARBADENSIS) PULP: EVALUATION OF NUTRACEUTICAL PROFILE AND SHELF-LIFE STUDIES

Pineapple and aloe vera are rich sources of nutraceutical compounds such as flavonoids, ascorbic acid, and phenolic compounds with antioxidant properties, making them highly appealing to both consumers and processors. Aloe vera’s beneficial qualities are attributed to its polysaccharide content. Ready-to-serve (RTS) beverages are popular non-fermented drinks that are appreciated for their flavor and therapeutic potential. This study focused on developing RTS drinks from blends of aloe vera and pineapple pulp with varying sugar content (10 °Brix, 12 °Brix, 14 °Brix, and 16 °Brix) and evaluating their physicochemical, microbiological, and sensory properties over 45 days. Storage at 9 °C resulted in a slight increase in TSS, titratable acidity, reducing sugar, and microbial load, while significant decreases were observed in total sugar, pH, phenolic content, and DPPH content. Among the formulations, the RTS beverage with 12 O Brix exhibited superior physicochemical and sensory qualities. Combining aloe vera and pineapple in RTS beverages offers not only an appealing flavor profile but also potential health benefits, making them an ideal choice for product innovation.

Effect Of Jeera Powder on the Sensory Attribute Of Carbonated RTS Functional Millet Based Whey Beverage

The present scenario focus interest in nutrition and health awareness, consumers are increasingly seeking high- quality functional products with acceptable sensory attributes. The primary objective of current research was to optimize the process for developing Carbonated Ready-to-serve (RTS) functional millet-based whey beverage and observe the effects of different levels of Jeera powder (1%,2%,3%) on the sensory and physico-chemical aspects of Carbonated RTS functional millet-based whey beverage. Based on the analytical result, the functional beverage was optimized with 2%, Jeera powder and was subjected for shelf-life tests.

Effect Of Malted Ragi Powder On The Sensory Attributes of Carbonated RTS Functional Millet Based Whey Beverage

The present scenario focus interest in nutrition and health awareness, consumers are increasingly seeking high- quality functional products with acceptable sensory attributes. The primary objective of current research was to optimize the process for developing Carbonated Ready-to-serve (RTS) functional millet-based whey beverage malted ragi (5%,7%,9) on the sensory and physico-chemical aspects of Carbonated RTS functional millet-based whey beverage. Based on the analytical result, the functional beverage contained 5% Malted Finger Millet and was subjected for shelf-life tests. Sensory evaluation, as well as titratable acidity and pH analysis, was conducted for the samples stored at refrigeration temperature (7±1⁰C) and for those stored at room temperature (30±1⁰C) in glass bottle as the packaging material. The carbonated and non-carbonated RTS functional millet-based whey beverage and the control were found to be acceptable up to 2 days of storage at room temperature (30±1⁰C) and for 8 days stored at refrigeration temperature (7±1⁰C), respectively. The developed carbonated RTS functional millet based whey beverage is an innovative and nutritious product with enormous health benefits as it contains nutraceutical ingredient i.e. finger millet ( power house of nutrients). The developed functional millet based whey beverage can be given to all age groups and can be easily commercialized.

Standardization, Physico-chemical and Organoleptic Evaluation of Value added Ready-To-Serve (RTS) Beverage from Starfruit

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.

Betacyanin, Antioxidant Activity and Shelf-life Evaluation of Thermally, Microwave, and Chemically Processed Lime-flavored Dragon Fruit Ready to Serve Beverage

The exploration regarding the utilization of cacti family fruits into the directly consumable drink is limited. So, study was conducted to explore utilization of local fruit lime for preparation of lime-flavored dragon fruit ready to serve beverage, and processed with thermal, microwave, and chemical treatments to increase the shelf-life of beverage. Standardizing lime juice in dragon fruit ready to serve (RTS) beverages, optimizing thermal, microwave, and chemical treatments, and studying shelf life were the goals of this study. Dragon fruit RTS beverage was made with 12% fruit juice, 12°Brix total soluble solids (TSS), and 0.1% citric acid after a preliminary sensory study. Dragon fruit RTS with 3% lime juice tasted best. The standardized RTS beverage was thermal (70, 80, and 90°C for 5, 10, and 15 min), microwave (900 W power density for 30, 60, 90, 120, and 150 sec), and chemical (500, 1000, and 1500 ppm ascorbic acid incorporation) treated to optimize betacyanin content, antioxidant activity, and sensory evaluation. RTS beverage thermally treated at 70°C for 5 min, a 30-second microwave treatment at 900 W, and RTS beverage with 500 ppm ascorbic acid were found best on betacyanin, antioxidant activity, and sensory basis. The shelf life of optimized RTS beverage was tested at room temperature and refrigerated. During storage at the both temperatures, there were significant variations in pH, TSS, betacyanin content, and sensory qualities. The best retention of betacyanin content was reported on the 6th day of ambient storage for lime-flavored dragon fruit RTS beverage with 500 ppm (10.04 mg/L) with overall acceptability of 5.57. For refrigerator storage, lime-flavored dragon fruit RTS beverage with 500 ppm ascorbic acid retained 24.26 mg/L betacyanin and 5.68 overall acceptability on the 60th day. Additionally, the lime-flavored dragon fruit RTS beverage with 500 ppm ascorbic acid retained betacyanin better than other treatments during ambient and refrigerated storage.

Essential oil of black pepper (Piper nigrum) and cardamom (Amomum sublatum roxb) as a natural food preservative for plum RTS

Ready-to-serve (RTS) drinks and fruit juices are crucial due to their high calorie, fiber, and vitamin content. However, their limited shelf life and rapid nutrient loss raise food safety concerns. Applied artificial preservatives may be allergic and cause adverse health effects on humans; consequently, worldwide concern about using natural preservatives instead of artificial ones. This study's main focus is to replace artificial preservatives by applying essential oils from black pepper (Bp) and cardamom (Cd) as natural preservatives in plum RTS drinks. The essential oil was extracted by hydro-distillation using a Clevenger type apparatus and stored at 4 to 6 °C. Following, plum juice was extracted by a screw press juice extractor and afterward maintained at 0.3 % acidity and 15°-brix (°Bx) total soluble solid (TSS), finally, pasteurized at 90 °C for 10 min and stored at refrigeration temperature. After preparation of RTS, it was divided into four equal batches of 250 cm3 with no additives (A), 0.100 cm3 ethanol (B), samples C and D were prepared with 0.090 cm3 of ethanol and 0.010 cm3 of essential oils of Bp and Cd. The samples were stored at a refrigerated temperature of 4 to 6 °C and analysis of pH, % titratable acidity, mg of ascorbic acid, TSS, % total sugar, % reducing sugar, free radical scavenging activity (%RSA), total microbial count, and yeast-mold count were carried out at a fixed interval of 7 days for 28 days. Overall, significant variations were observed in the blank sample compared with the sample containing the essential oils of Bp and cardamom Cd during the storage period of 28 days. These findings highlighted valuable insights into the essential oils of Bp and Cd exhibit the preservative effect in plum RTS; ultimately, cardamom essential oil exhibits the best preservative effect on plum RTS.

Optimization of RTS Beverage: Tinospora Cordifolia and Kiwi Juice Fusion By IJISRT

The study aims to develop a functional Ready-to-Serve (RTS) beverage using Tinospora cordifolia. This herb is rich in phytochemicals like polyphenols, flavonoids, and tannins, known for their potent antioxidant properties and ability to address various health disorders. By blending the juice of the Kiwi plant with Tinospora cordifolia extract, a nutraceutical-rich RTS beverage is crafted, promising to revitalize and invigorate while meeting nutritional needs. Different formulations are prepared with varying proportions of Tinospora cordifolia extract (S1: 5%, S2: 10%, S3: 15%, S4: 20%, S5: 25%). Each formulation undergoes sensory evaluation against a control sample, and those receiving favorable scores are subjected to physio-chemical analysis. Among these, sample S4, containing 20% Tinospora cordifolia extract, emerges as optimal based on panelist preference. This selected formulation is then further analyzed for its physico- chemical properties.

Standardization, Physico-chemical and Organoleptic Evaluation of Value added Ready-To-Serve (RTS) Beverage from Starfruit

Standardization, Physico-chemical and Organoleptic Evaluation of Value added Ready-To-Serve (RTS) Beverage from Starfruit

Development of Nutritionally Enriched Apple Based Ready-To-Serve (RTS) Beverage Infused with Papaya Leaf Extract

Development of Nutritionally Enriched Apple Based Ready-To-Serve (RTS) Beverage Infused with Papaya Leaf Extract

Jackal Jujube Into a Rts Beverage

Jackle jujube is one of the tribal fruit seen all over india. A variety of wild plants previously used by rural and tribal communities.There are many findings indicating the importance of wild fruit species as a crucial source of nutrition for rural impoverished people.Certain wild edible plants and fruits are significant components of biodiversity, and their exploitation has developed into a crucial livelihood strategy and backup plan for rural communities during times of natural hardship.These findings validate the traditional application of jackal jujube (Ziziphus oenoplia )to treat a range of ailments.These research talk about making a RTS(ready-to-serve) from jackal jujube fruit as one of the value added product.

Application of UV-C irradiation on the aonla ginger and sour orange blended Ready–to–serve (RTS) beverage

Aonla - ginger-sour orange juice blended RTS was prepared and standardized. Sensory evaluation of the juices revealed that a sour orange concentration of 4 % was accepted widely with a maximum score of taste (8.7±0.58), texture (8.7±0.58) and overall acceptability (7.7±0.58). The juice was clarified at 30oC for 72 h to increase the initial microbial load. Ultraviolet irradiation was applied to the standardized aonla - ginger-sour orange blended RTS through a developed UV reactor at 8 kJ/L and 0.58 kJ/L dosage levels. At each reactor circulation, the microbiological population was assessed. Total plate count (TPC) and yeast and mould count (YMC), which contributed to the initial load of the RTS were found to be 5.45 log CFU/ml and 6.22 log CFU/ml, respectively. TPC exhibited 5.45 log reductions (commercial sterility) after the third circulation at a UV dose of 8 kJ/L. The TPC and YMC did not significantly change at the dose level of 0.58 kJ/L, irrespective of the number of circulations.

Preparation and Quality Evaluation of Ready to Serve (RTS) Wheatgrass Juice

Wheatgrass is an inexpensive and efficient source to provide all the required nutrients and medicinal benefits for a healthy body. The major objective of this study is to formulate a health-beneficial beverage that could be organoleptically accepted by people of all age groups, to bring forward a new product from wheatgrass that has mostly remained unexplored. The wheatgrass harvested on the 9th day (optimized on the basis of chlorophyll, tannin, total polyphenols, flavonoids and DPPH radical scavenging activity) was taken for study. The wheat seeds (WK 1204 variety), collected from Agriculture Botany Division, Nepal Agriculture Research Council were used for the preparation of ready-to-serve juice. Eight different formulations of RTS were prepared with the help of Design-Expert®, version 7, keeping juice content 7-13%, TSS 9-16 °Bx and constant acidity at 0.3%. Response Surface Methodology, D-optimal design was adapted for the formulations. The optimization of the formulation was intended to be carried out based on sensory analysis. Proximate and phytochemical (Chlorophyll, Polyphenol, Flavonoids, Tannins and Antioxidant properties) composition of 9th days harvested wheatgrass, its extracted juice and the final product was also carried out. The statistical analysis (two-way ANOVA, no blocking) was done in order to evaluate the outcomes of sensory analysis. There was a significant difference for sensory attributes like flavor, taste, body and overall acceptability at p<0.05, whereas color wasn’t found to be significantly different. Sensory analysis revealed that the beverage consisting of 12.8% Wheatgrass juice, 12.5°Bx TSS and 0.3% acidity was considered best among all the combinations.

Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage

Delayed bitterness in kinnow juice affects its market value as well acceptability rate by consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) beverage was prepared. Further, processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage was studied. Processing methods used during the study was β-cyclodextrin (2%); lye treatment (LT 1.5%); hot water treatment (HWT); Florisil® (3%), and their suitable combination. Processing significantly modulate the bitterness causing compounds. Combined treatment was observed as best due to presence of less concentration of bitter compounds and higher sensorial score. RTS prepared using different treatments were stored in glass bottles for 90 days and studied in terms of their titratable acidity, pH, TSS and antioxidant properties. Samples were stored in refrigerator at 4 °C and withdrawal after every 15 days with the aim to evaluate the storage time effect on quality and sensorial attributes. Increasing storage time deteriorate the quality attribute such as bioactive compounds, antioxidant properties, sensorial scores and other parameters (titratable acidity, pH and TSS) respectively.

Optimization of Retort Processing Parameters for the Production of Ready-To-Serve Flavored Skimmed Coconut Milk

ABSTRACT Coconut skim milk is the main by-product in the virgin coconut oil industry, nutritious, but under exploited. This work aims to develop a process protocol for ready-to-serve (RTS) flavored coconut milk employing retort pouch processing. The effect of retort processing parameters such as temperature (80–100°C) and time (10–30 min) on sample quality were studied and optimized using Response Surface Methodology by considering the organoleptic and physicochemical properties. Results showed that retorting at 85°C for 30 min offered the best sensory scores for de-fatted coconut milk. The retort processing enhanced the microbial safety of the flavored-RTS during storage with a minor change in microbial loads and with minimal changes in the quality.

Antidiabetic effect of iron-rich fortified amla (Emblica officinalis) Ready to Serve (RTS) health drink

Antidiabetic effect of iron-rich fortified amla (Emblica officinalis) Ready to Serve (RTS) health drink

DEVELOPMENT OF READY TO SERVE BEVERAGE (RTS) FROM A BLEND OF ORANGE, ALOE VERA AND MINT

The demand for health beverages is growing in the soft drink industry. The functional properties and health benefits of Orange, Aloe vera and Mint are known worldwide. Blending RTS beverages with fruit has several benefits, including increased nutrient content, improved taste, and reduced sugar content. Fruits are a rich source of vitamins, minerals, and antioxidants, which can provide numerous health benefits. The addition of fruits can also help reduce the need for added sugars, as fruits provide natural sweetness to the beverage. In present study the efforts have been made to prepare ready-to-serve (RTS) made from a blend of Orange, aloe vera and mint fruit juice. Orange juice is rich in vitamin C, which boosts the immune system and helps to prevent diseases. Aloe vera is known for its anti-inflammatory properties and is also rich in vitamins and minerals. Mint is a natural digestive aid and can help to relieve stomach discomfort. Four formulations were tried with Orange, aloe vera and mint. Optimized formulation was found to be in the treatment which has 97% orange, 1% aloe vera and 2% cornsilk mint. The proximate analysis of the product showed an average of 4.85 pH, 16.4% Total Solids, 0.20% Fat, 0.71% Protein, 13.82% Carbohydrates, 0.45% Ash, 0.95% Acidity, 12.01 mg Ascorbic acid, 11.08 mg Calcium, 194 mg Potassium. Sensory attributes like colour and appearance, flavour score, consistency and overall acceptability for the prepared RTS beverage (200 ml) of optimized formulation (T1) is found best. While, there was a decreasing trend of ascorbic acid, Total sugar and organoleptic score due to aloe vera and mint contain compounds that can interact and cause it to degrade more quickly.

NUTRIENT ANALYSIS OF GUAVA BASED RTS BEVERAGE

The study was carried out to standardize the method of preparation of guava RTS (ready-to-serve) beverage and to evaluate organoleptic attributes such as colour, appearance, flavour, taste, texture and overall acceptability. The study was carried out in College of Community Science, ANGRAU, Lam, Guntur in the year of 2021-2022. In this study guava based RTS beverage was formulated with different proportions of guava pulp and water i.e., (RTSBF1) 20:80, (RTSBF2) 30:70 and (RTSBF3) 40:60 with equal amounts of sugar and citric acid. The products were organoleptically evaluated using 9 points hedonic rating scale by a semi-trained judge. The one-way ANOVA was used for a significant difference test in the mean scores of sensory evaluation. The RTS beverage prepared from (F3) 40:60 guava pulp and water were found to be superior over other proportions in respect of mean scores of organoleptic attributes i.e., colour (7.96), appearance (8.16), taste (7.52), flavour (7.20), consistency (6.88) and overall acceptability (7.60). Acceptability of the product was increased with the quantity of pulp in preparation for the RTS beverage. RTSBF3 has high nutritive content compared to regular beverages and other formulations due to the high quantity of guava pulp.

Changes in microbial quality of fruit juices, syrups, and ready-to-serve carbonated drinks produced with different processing parameters and stored in different conditions within six months

The research was carried out during 2015-2017, aimed to consider the microbial quality of juice, syrup, and ready-to-serve (RTS) carbonated beverage prepared from mandarin fruit (Nagpur cultivar). Fully ripened, mature, fresh fruits were washed and peeled, then the juice was extracted using a screw-type pulper. The syrup and ready-to-serve carbonated beverage prepared from the extracted juice. Microbial analysis of juice was carried out by using Potato Dextrose Agar (PDA) culture medium. The results revealed no microbial growth in the ready-to-serve carbonated beverage up to 60 d of storage, after that from 90 to 180 d of storage was negligible. In the syrup, up to 90 d was no detection of microbes; after that, up to 180 d of storage was negligible. In the juice samples under cold storage (S2), all the treatments were within acceptable levels for 180 d. But under room temperature (S1), eight treatments (T1, T2, T3, T4, T5, T6, T8, T9) showed microbial colonies more than acceptable level, and only one treatment (T7-S1P3B1= juice sample in the room storage (SI) which added 350 ppm sodium benzoate as chemical preservative (P3) and packed in the glass bottle (B1) was remained safe for consumption during 180 d of storage. The microbial quality, viz. yeast and mold count were increased during 180 d of storage in the ready-to-serve carbonated beverage, syrup and juice. The microbial growth was observed within the acceptable level in all treatment combinations of ready-to-serve carbonated beverage, syrup; and juice in cold storage and T7 of juice under ambient conditions.

Evaluation of Quality Assessment during Storage of Ready-to-Serve (RTS) Blended from Papaya, Ginger and Honey

The current investigation took place at P.G. Laboratory of Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.) during the year 2021. To satisfy customer demand in both national and international markets, blended beverages made from fruits, medicinal herbs, and spices are a rich source of nutrients, medical characteristics, and flavours. 10 % of blend consisting 80 % papaya pulp, 10 % ginger juice and 10 % honey (T6) was found best on 9- point hedonic scale by semi-trained judges including males and females for the preparation of RTS with 13% TSS, 0.20% acidity and 70 ppm SO2 than other blend combinations. Result revealed that the TSS, acidity, reducing sugars and total sugars increased whereas, pH, vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased continuously up to the termination period of the storage under room conditions (23.1-28.70C). Furthermore, it had been noticed that RTS beverage could be stored for 4 months with acceptable sensory quality into polypet bottles.