Vol. 10, Issue 12 (2021)

Author(s):
Diksha Mahar, Rishabh Mishra, SP Sharma and Dr. Sushila

Abstract:
The present study carried out to develop a dragon fruit RTS blended with pineapple. The juice used in the study were those obtained from dragon fruit and pineapple blended in different proportions such as T1 (90:10), T2 (80:20), T3 (70:30), T4 (60:40), T5 (50:50) and T6 (40:60). The RTS were evaluated for their quality throughout the storage period. Dragon fruit RTS blended with pineapple treatment T3 having 70% dragon fruit juice: 30% pineapple juice recorded the highest organoleptic score for color, taste, flavor, appearance, and overall acceptability. The RTS, TSS, acidity, total sugar, reducing sugar, increased continuously during the storage period. While TSS and acid ratio, pH, ascorbic acid, and non- reducing sugar decrease during the storage period at refrigerated condition. The decrease in organoleptic acceptability due to the change in the composition of these parameters and biochemical changes during storage.