Vol. 12, Issue 8 (2023)

Author(s):
KS Dhumale, AM Sonkamble, SR Patil and AP Wagh

Abstract:
The aim of the present experiment was to prepare blended RTS beverages from turmeric pulp and lime juice in various proportions, such as (7:2) for T₁/T₅, (6:3) for T₂/T₆, (5:4) for T₃/T₇, and (4:5) for T₄/T₈, by using sugar (T₁, T₂, T₃ and T₄) and jaggery (T₅, T₆, T₇, and T₈) as a sweetening agent. With 8 treatments and 3 replications, the experiment was set up using a completely randomized design (CRD). The product was stored at ambient condition and evaluated for physico-chemical, sensory and microbial attributes. The research study's findings revealed an increasing trend in TSS, pH, TSS/acid ratio, reducing sugars, and total sugars while a decreasing trend in acidity, ascorbic acid, and non-reducing sugars noticed during the storage period. The turmeric-lime blended RTS prepared with T₅ (7% turmeric: 2% lime and jaggery) was found to be superior among all with respect to minimum changes in TSS, pH, acidity, TSS/acid ratio, ascorbic acid, reducing sugars, non-reducing sugars and total sugars during storage period of 150 days.