Vol. 12, Issue 12 (2023)

Author(s):
Gharat RV, Pawar CD, Kulkarni MM, Kadam JJ, Kasture MC, Galande AV, Jagtap PS and Jadhao RS

Abstract:
The investigation entitled “Changes in sensory quality of carbonated RTS beverage from kokum (Garcinia indica Choisy) during storage” was undertaken at Fruit and Vegetable Processing Unit, College of horticulture, Dapoli. Dist. Ratnagiri (M.S.) during 2022-23. Experiment was carried out in Factorial Completely Randomized Design (FCRD) with four treatments of carbonation levels viz. C₁-(30 psi), C₂-(40 psi), C₃-(50 psi) and C₄-(60 psi) and four treatments of juice-sugar levels viz. J₁-(kokum juice 25% + sugar 75%), J₂-(kokum juice 30% + sugar 70%), J₃-(kokum juice 35% + sugar 65%) and J₄-(kokum juice 40% + sugar 60%). Sensory qualities like colour, flavour and overall acceptability scores were taken and found significantly decreased during the storage period of 6 months. On basis of scores of overall acceptability shelf life of the product was found to be 6 months of all treatment combinations. Interaction C₃J₂ was found to be best with highest benefit cost ratio 2.53.