RTS Beverage Research Articles

Development of Pear Fruit RTS Beverage

Development of Pear Fruit RTS Beverage

Development of Value-added Ready-to-serve Beverage Based on Garcinia pedunculata: A Super Fruit

Garcinia pedunculata is an indigenous plant and a seasonal fruit of Assam, North-east India with therapeutic potential. The aim of the present study was to develop a value-added RTS beverage to derive optimum commercial benefit to the local growers of Assam. The study was conducted with the following objectives- to develop and standardize RTS beverage from Garcinia pedunculata, to evaluate its organoleptic acceptability, to analyze its nutritional composition and shelf-life stability. Three variations of garcinia RTS beverages were formulated in the study viz., R1, R2 and R3 along with a control (C) and in each variant, different flavours such as chilli powder, jeera powder and ajwain powder were added. Using the standard 9-point hedonic scale, the RTS beverages were evaluated for their acceptability by 30 semi-trained panelists considering their sensory attributes. Also, the nutritional profiles were assessed and shelf-life estimation was done. The results revealed that garcinia RTS (R2 formulation) had maximum sensory attributes which was selected for further analysis and storage study. The TSS and pH value was recorded as 10 and 1.68 respectively which increased during storage. R2 reported a total sugar content of 24.68 g/100 g, Fe- 3.60 mg/100 g, K- 256.56 mg/100 g and vitamin C- 24.65 mg/100 g. The total phenolic content (TPC) and total flavonoid content (TFC) in R2 was reported to be 161.20 mg GAE/100 g and 312.86 mg CE/100 g respectively. DPPH and FRAP assay recorded the values of 59.31 (%inhibition) and 4.13 µmol Fe (II/g) respectively in R2. The shelf-life studies indicated no visible microbial growth but presence of colony formation was recorded. Thus, RTS beverage prepared from Garcinia pedunculata is highly nutritious and can be commercialized as micronutrient enriched value added drink, thereby making it available throughout the season, which shall further help in sustainable economic status of the local growers.

Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability

Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability

A taguchi approach to assess the effects of LED illumination on quality characteristics of guava RTS

This present study aimed to investigate the impact of light emitting diode (LED) treatment on the microbial and physico-chemical qualities of guava RTS beverage. This study was evaluated on different wavelengths of LED 405 nm, 435 nm, and 461 nm over varying durations of 3 h, 6 h, and 9 h. The results showed that exposure of guava RTS to 405 nm light for 9 h significantly reduced levels of E. coli and S. Enteritidis. The LED treatment also had significant effect on the Vitamin C content and colour values i.e. L* value, and a* value. The study concluded that LED treatment with prolonged time of 9 h at 405 nm can help to mitigate microbial spoilage in guava RTS. This research contributes to the growing field of light-based and chemical free preservation technique in the food and beverage industries, providing insights into novel Non thermal approach for enhancing product quality and safety.

Effect of packaging and storage of RTS beverage from Garcinia cambogia

The present investigation was envisioned to develop RTS from the fruits of Garcinia cambogia. Garciniais a popular perennial tree categorized under spice and condiment, distributed in the world's tropics. Currently, Garciniais gaining attention and is considered a functional food because of its antioxidant, anti-inflammatory, anti-obesity, and antimicrobial properties. The RTS was pale yellow with a natural fruit flavour and acceptable in taste. Among the treatments T1 (Fresh Garciniaand Jaggery) scores maximum in organoleptic and nutrient evaluation. The developed RTS was stored for 3 months and the changes in physico-chemical parameters were observed. The initial titrable acidity was 0.32 percent. While storing acidity was found to be increased at both ambient and refrigerated temperatures with the decrease in pH. The initial TSS of the prepared RTS was150 Brix. The minimum loss of ascorbic acid was observed in refrigeration storage during the storage period. The sample stored at refrigeration temperature and packed in PET bottles had a lesser percentage of nutrient loss than glass bottles. The total antioxidant activity was around 44.81 percent. An increase in reducing sugar was observed during the storage. The non-enzymatic browning and clarity of the beverage were also influenced by the storage days. A notable reduction in the tannin content of RTS was observed throughout the storage period. There was a slight increase in microbial load during storage. The mean scores of sensorial evaluations of stored GarciniaRTS drinks decreased gradually during the storage period.

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.

Quality evaluation of artificially sweetened millet flour incorporated pomegranate RTS beverage

The study aimed to develop a pomegranate beverage by substituting sucrose with an artificial sweetener sucralose and incorporating germinated flour from foxtail and little millet to enhance nutritional quality. The developed beverage was analyzed for physicochemical, bioactive, and sensory parameters. The result showed that substituting 100 % sucrose with sucralose had less total soluble solid content. Total and reducing sugar content was significantly high in control samples compared to sucralose-added treatments. However, total polyphenols and antioxidant activity were 20 and 18.50 % less in sucralose treatments, respectively, compared to the control. Incorporating germinated millet flour did not significantly increase the bioactive compounds of the pomegranate beverage. Further, substituting sucrose with sucralose was not accepted organoleptically, however, there was no change in the taste due to the incorporation of germinated millet flours. Hence, the substitution of sucrose with sucralose depends on the fruit type in the preparation of RTS (Ready-to-serve) beverage and the incorporation of germinated millet flours depends on the concentration to enhance the bioactive compounds of the beverage.

Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink

Preliminary work was executed at the processing laboratory of ICAR (Research complex) for NEH Region, Arunachal Pradesh Centre, Basar, to prepare and assess the physico-chemical properties of fresh juice blends. The experiment comprised of nine treatments consisting of fresh pineapple, passion fruit and ginger juice blends in different ratios following CRD with three replications. It was found that the treatment (T5) passion fruit-ginger juice at the ratio of 90:10 blended RTS beverage exhibited the highest pH (4.33), ascorbic acid (18.73 mg per 100 ml) and beta carotene (245.33 µg per 100 ml). The TSS and acidity percent were non-significant as all the sample treatments were maintained almost uniform at 15 ºBrix and 0.30 percent. Further, it also revealed that both the sugar i.e. reducing and total sugar of the fresh mixed RTS drink was recorded maximum in (T2) pineapple-passion fruit juice ratio of 70:30. Organoleptic traits of freshly mixed ready to serve drinks after evaluated by a member of juries based on 9 Points Hedonic Scale vividly indicated that treatment (T1) pineapple-passion fruit RTS at 50:50 ratio recorded the most favoured taste, colour, flavour ultimately attributing to the highest overall acceptability.

EVALUATION OF QUALITY ATTRIBUTES DURING STORAGE OF READY-TO-SERVE (RTS) BLENDED BEVERAGE FROM PINEAPPLE (ANANAS COMOSUS), GINGER (ZINGIBER OFFICINALE), AND ALOEVERA (ALOE BARBADENSIS MILLER)

The current study was conducted in 2022–2023 at the Post Graduate Laboratory of the Department of Horticulture, School of Agriculture, ITM University Gwalior (M.P.). By using blending technology in beverage processing, it is possible to combine the sensory, nutritional, and therapeutic qualities of two or more plant species into a beverage. The storability of the RTS created from the best combination was examined. The results of the study showed that, compared to other blend combinations, a 10% blend of appealing RTS beverage that contained 95% pineapple juice, 2.5% ginger juice, and 2.5% aloe vera gel was preferred by semi-trained judges, including both men and women, on a 9-point hedonic scale. Up until the end of the storage period at room temperature, the TSS, acidity, reducing sugars, and total sugars increased while the pH, vitamin C, vitamin A, non-reducing sugar, and organoleptic score steadily fell (23.1-28.7 0 C). Additionally, it had been claimed that the beverage could be kept in polypet bottles for 4 months while retaining an adequate level of sensory quality.

Development and Quality Evaluation of Dragon Fruit (Hylocereus undatus) based Blended RTS Beverages

Background: Dragon fruit is considered as a fruit crop for the future, having great potential for developing value-added products as the demand for natural and healthy beverages is increasing. The present study was undertaken to standardize blended Ready To Serve beverages from dragon fruit and to evaluate the product quality during storage. Methods: Blended RTS beverages were prepared by mixing dragon fruit juice with that of three common tropical fruits viz., acid lime, pineapple and watermelon in nine different ratios, analyzed for various sensory attributes and compared with that of pure dragon fruit RTS beverage. The best blended beverage selected from each fruit was analyzed for chemical, nutritional and sensory parameters and were stored in transparent glass bottles under ambient storage conditions (27-32°C and 70-83% RH) for 60 days for assessing the shelf stability. Result: TSS, acidity, reducing and total sugars had increased with storage period and ascorbic acid, β-carotene, antioxidant activity and overall acceptability scores had decreased. All the developed blended beverages were microbiologically safe during 60 days of storage with good acceptability. Blended beverages with pineapple or watermelon were economical compared to pure beverage. The study proved that blending of fruit juices in dragon fruit juice is a viable option which could improve the quality and sensory attributes.

Fruits of Ixora coccinea are a rich source of phytoconstituents, bioactives, exhibit antioxidant activity and cytotoxicity against human prostate carcinoma cells and development of RTS beverage

Ixora coccinea is an evergreen shrub bearing fruits that are extensively used in Indian traditional medicine. The phytoconstituents, bioactives, in vitro antioxidants, and anticancer activities of fruits for the development of a ready-to-serve beverage were investigated. The phytoconstituent screening revealed the total phenolics, flavonoids, and anthocyanin contents of 128 mg, 20.63 mg, and 30 mg/100 g FW, respectively. The high-performance liquid chromatography (HPLC) characterization revealed sinapic acid (21.96 mg) and myricetin (0.13 mg) as the major phenolics. The in vitro antioxidant activity of different solvent extracts was evaluated, wherein the methanol extract showed the highest activity. The fruit extract exhibited anticancer activity against LNCaP.FGC cells with an IC50 value of 34.09 mg/ml. Furthermore, a ready-to-serve beverage was developed with 15% fruit pulp having the highest sensory acceptability. The beverage retained total phenolic, flavonoid, and anthocyanin contents of 35.51 mg, 9.12 mg, and 3.51 mg/100 ml, respectively. Practical applications Bioactives and pigments from plant sources are widely used functional ingredients in the food, cosmetic, and pharmaceutical industries. Ixora coccinea bioactive phenolics, flavonoids, and anthocyanins will compete with the current market of available metabolites used in large applications at the pilot level as a natural source. Moreover, the fruits as such could be considered as of great interest for their conservation and bio-prospecting and could be used in modern health foods because of their potential antioxidant activities and practical use for ready-to-eat food formulations.

Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit

Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit

Studies on processing and storage stability of litchi - beetroot blended RTS beverage

An experiment was carried out to study blended litchi-beetroot juice for the preparation of RTS beverage. In the present study, the litchi and beetroot juice were blended in the ratios of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30 for the preparation of ready to serve beverage as per FPO specifications. The processed products were stored at ambient conditions and subjected to chemical and sensory evaluation at an interval of 30 days for a period of 90 days. With the advancement of storage, an increasing trend was observed in reducing sugar and total sugar whereas ascorbic acid, anthocyanin, phosphorus and iron showed a decreasing trend. After three months of storage, sensory evaluation revealed that the treatment T6 recorded the highest score for overall acceptability.

Studies on formulation of RTS beverage from the blend of pomegranate, giloy and wheatgrass juice

Studies on formulation of RTS beverage from the blend of pomegranate, giloy and wheatgrass juice

Evaluation of cashew varieties for RTS beverage and jam

Cashew apple, weighing 8–10 times that of nut is usually wasted even though it is highly nutritious, with a few exceptions in places like Goa. The present study conducted at Cashew Research Station, Madakkathara, during 2016–17, aimed at screening varieties suitable for the preparation of cashew apple RTS drink and jam. Thirteen cashew varieties were selected for the study of which twelve varieties released from Kerala Agricultural University namely Madakathara 2, Damodhar, Amrutha, Poornima, Priyanka, Sulabha, Kanaka, Panama, K-22-1, Dharasree, Dhana and Raghav, and one variety Vridhachalam-3 from Tamil Nadu Agricultural University), and products were prepared. The qualitative analysis of fresh cashew apple, products and sensory evaluation of the two products using 9-point Hedonic scale were carried out. The results revealed that the variety Vridhachalam-3 contained the highest TSS (14.2 oB); Amrutha, the lowest amount of tannin (0.23%); Panama, the lowest titrable acidity (0.25%); Sulabha, the highest vitamin C (295.70mg/100g) and K-22-1, the maximum juice yield (95.75%). When products were subjected to qualitative analysis, it was found that for RTS drink, variety Dhana gave the maximum TSS (23.2 oB); K-22-1, Amrutha, Dharasree and Madakkathara-2, the minimum acidity (0.26%) and K-22-1, the highest vitamin C (61.72 mg/100g). In case of jam the variety Dharasree had the highest TSS (80 oB), Amrutha, Raghav and Poornima had the minimum titrable acidity (0.26%) and Panama had the highest vitamin C (18.60mg/100g).

Study on qualitative attributes of RTS beverage of mixed fruit using bael and orange under different storage conditions

Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions. The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice. The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions. The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×10 5 cfu/ml, 1.068×10 5 cfu/ml and 1.061×10 5 cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions. The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions. The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.

Development of low calorie RTS beverage rich in nutraceuticals and antioxidants from cactus fruit and kokum fruit by blending with coconut water

Development of low calorie RTS beverage rich in nutraceuticals and antioxidants from cactus fruit and kokum fruit by blending with coconut water

English

English

Studies on utilization of gudmar (Gymnema sylvestre) dried extract based fennel RTS beverage

Studies on utilization of gudmar (Gymnema sylvestre) dried extract based fennel RTS beverage

Studies on utilization ofAdulasa (Adhatoda vasica) dried extract based carbonated RTS beverage

Studies on utilization ofAdulasa (Adhatoda vasica) dried extract based carbonated RTS beverage