Microbiological analysis of blended RTS beverage from watermelon juice blends with bitter gourd - ginger juice during storage

Abstract

In present investigation microbiological attributes of the blended beverage from Watermelon (Citrulluslanatus), Bitter Gourd (Memordica charantia) and ginger juice (Zingiber officinale) were analyzed. For the blends formulation three different proportion with one standard (v/v) as T1 (90:05:05), T2 (80:10:10), T3 (80:15:05) and T0 (100:00:00) were prepared. All samples were screened for total aerobic mesophilic bacterial counts and total yeast & moulds counts. Blends were of acidic pH ranging from 5-6.5 and decreased progressively during the storage period. Samples were found to harbor viable bacteria within range between 101-103 cfu/ml. Microbial activity was very low on first day of storage but it was gradually increased till 30 days of storage period to 27 x 102. However these values were within acceptable standards for human consumption as they have not exceeded the standard values of 103cfu/ml. This indicated that the pasteurization (80oC for 3 min.) of the samples was efficient and the product was safe for consumption. However the shelf life of prepared beverage was established within 30 days.