Preparation of Ready-To-Serve (RTS) Beverage from multi-fruit juice and storage study at room and refrigeration condition

Abstract

The RTS beverage was prepared by different fruit Apple, Guava, Carrot and banana juice according to different samples (Control,T1, T2, T3, T4,) based on the ratio and the samples was stored at room temperature for 90 days. The physico-chemical and quality parameters analysis of ascorbic acid, optical density, Total sugar. We were see that no changing in the samples at 24 hours but after 30 days some changing in RTS beverage samples during storage conditions. The ascorbic acid of mix fruit RTS beverage decreased with increasing during storage. The highest value was found in ascorbic acid, optical density and total sugar (20.09, 2.38, 23.41) at room temperature after 90 days. The ascorbic acid is decrease with increased at different storage level of the RTS beverage samples during glass packaging materials. The storage period might be due to oxidation or irreversible conversion of L-ascorbic acid into dehydro ascorbic acid in the presence of enzyme ascorbic acid oxidise (ascorbinase) caused by trapped or residual in the glass bottles. Optical density slightly increase with increase in storage period. Results of study concluded that RTS beverage was found superior under refrigeration condition as compared to room temperature.