Vol. 11, Issue 7 (2022)

Author(s):
Mujahid Shagiwal and Bhagwan Deen

Abstract:
The present investigation was carried out at Post Graduate Laboratory, Department of Fruit Science and Department of Post-Harvest Technology, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2021. Strawberry (Fragaria ananassa Duch), ginger (Zingiber officinale Rosc.) and aloe vera (Aloe barbadensis Miller) have nutritional, spicy, medicinal and therapeutic values. In the present studies, strawberry pulp, aloe vera gel and ginger juice were blended in different ratios viz., 100:0:0 (T₁), 0:100:0 (T₂), 0:0:100 (T₃), 33.33:33.33:33.33 (T₄), 40:30:30 (T₅): 50:25:25 (T₆), 60:20:20 (T₇), 70:15:15 (T₈), 80:10:10 (T₉) and 90:5:5 (T₁₀) for the preparation of RTS. Results appears that the treatment no. 7 containing 60% strawberry pulp + 20% aloe vera gel + 20% ginger juice was found to be best over other treatments for the preparation of palatable quality of RTS blend beverages. Therefore 10% blend comprising 60% strawberry pulp, 20% aloe vera gel and 20% ginger juice with 13% Total soluble solids, 0.30% acidity and incorporated with 70 ppm SO₂ can be used to obtain quality palatable RTS beverages. During the storage period TSS, acidity, reducing sugars, total sugars and browning increased whereas, ascorbic acid (vitamin-C), non-reducing sugar, pH and organoleptic quality decreased with the advancement of storage period. The variation in organoleptic quality of treatments is obvious because combinations of raw materials influence the sensory quality of products. The RTS beverage was stored at ambient (22.8-34.0 ^oC) as well as low (4-6 ^oC) temperatures. The beverage was organoleptically acceptable upto 4 months of storage in case of both ambient and low temperatures. The present study indicated that strawberry; aloe vera and ginger can be utilized for palatable RTS making which can be beneficial for the consumers in term of taste, colour, flavour, nutritional, medicinal and therapeutic properties.