Studies on processing and storage stability of litchi - beetroot blended RTS beverage

Abstract

An experiment was carried out to study blended litchi-beetroot juice for the preparation of RTS beverage. In the present study, the litchi and beetroot juice were blended in the ratios of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30 for the preparation of ready to serve beverage as per FPO specifications. The processed products were stored at ambient conditions and subjected to chemical and sensory evaluation at an interval of 30 days for a period of 90 days. With the advancement of storage, an increasing trend was observed in reducing sugar and total sugar whereas ascorbic acid, anthocyanin, phosphorus and iron showed a decreasing trend. After three months of storage, sensory evaluation revealed that the treatment T6 recorded the highest score for overall acceptability.