Vol. 11, Issue 12 (2022)

Author(s):
Surnida Akash, M Padma, K Venkata Laxmi and P Gouthami

Abstract:
The experiment was conducted with 100 g Nannari root powder per liter of water + cane sugar in refrigerated and RTS of Nannari beverage was prepared in Completely Randomize Design (CRD) with 9 treatments T1- Nannari syrup+ lime, T₂-Nannari syrup +basil seed, T₃-Nannari syrup +Mint, T₄ Nannari syrup + lime +basil, T₅- Nannari syrup +lime +soda (carbonated water), T6-Nannari syrup +basil seed + soda (carbonated water), T₇-Nannari syrup +lime+ basil seed + soda (carbonated water), T₈-Nannari syrup + mint + soda (carbonated water) and T₉-Nannari syrup + cold water. From the results of experiment highest TSS (22.60 °Brix), pH (2.79), ascorbic acid (14.40 mg/100g), reducing (12.02 %), non-reducing (14.84 %) and total sugars (26.78 %) were reported in T₄ (Nannari syrup + lime +basil seed). Highest titrable acidity (0.5%) recorded in T8 (Nannari syrup +mint + soda (carbonated water)). Highest sensory scores for colour (8.60), flavour (8.32), texture (8.09), taste (8.00) and overall acceptability (8.20) were reported in treatment T4 (Nannari syrup + lime +basil seed). The overall results indicated that, among different treatments, T₄ (Nannari syrup + lime +basil flavour) was found to be more acceptable as compared to other treatments.