Vol. 10, Special Issue 12 (2021)

Author(s):
Fegade Chandrakant D and Er. Dorcus Masih

Abstract:
The RTS beverage using Aonla, ginger with different concentration of basil juice (T₁ 5%, T₂ 7%, T₃ 7%, T₄ 9%, T₅ 11%) was developed. The effect of basil juice on RTS organoleptic quality was determined by analysing Taste, colour, flavour, and overall acceptability of RTS beverage. The result suggested that due to addition of basil juice to RTS beverage taste, colour, flavour, and overall acceptability was high compared to RTS adding basil juice. High acceptability in sensory aspects was observed in RTS beverage sample T₄ on hedonic scale test carried out by the 10 members of semi trained panel and score were given by evaluating the various sensory aspects.it was found that sample T₄ which has prepared using 9% basil juice showed best result. The highest valve of TSS was found that sample T₀ (14.9℃ Brix) and highest Vitamin C content was observed in sample T₄(91.8mg/250ml) The ascorbic acid was observed to be with increasing with the amount of basil juice. highest valve of Acidity was found in sample T₀ (0.308%) and highest valve of pH was found in sample T₀ (4.1) andpH of the RTS beverage decreased progressively during storage period.