Vol. 10, Issue 11 (2021)

Author(s):
Onkar Gonare, Er Aditya Lal and Anam Shahab

Abstract:
The present investigation “Development and Quality Evaluation of mulberry, mint and aloe vera Therapeutic RTS” was done on the basis of overall sensory quality and vitamin C content. Four varieties of RTS beverage were prepared by blending mulberry juice with mint juice and aloe vera juice to formulate and study therapeutic RTS beverage prepared from mulberry, mint and aloe vera juice and to study the Physio-chemical properties and sensory attributes of therapeutic RTS beverages. In that control sample T₀ containing only mulberry and mint juice (40%,10%), T₁ mulberry juice, mint juice and aloe vera juice in (40%,10%,2.5%), T₂ mulberry juice, mint juice and aloe vera juice in (40%,10%,5%), and T₃ mulberry juice, mint juice and aloe vera juice in (40%,10%,7.5%). After that the sensory analysis was done by 9-point hedonic scale in that individual taste, color, flavour, appearance and overall acceptability was analyzed. In sensory analysis the sample T₃ mulberry juice, mint juice and aloe vera juice in (40%,10%,7.5%) was acceptable as compared to T₁ and T₂ respectively. After that the determined chemical analysis of prepared therapeutic RTS juice like pH, TSS, ascorbic acid, titratable acidity.