Studies on formulation and sensory evaluation of turmeric based orange RTS beverage

Abstract

The study was conducted to develop formulations of orange RTS beverage by mixing it with fresh turmeric rhizome juice with various proportions such as (90:10), (80:20) and (70:30) were used for T1, T2 and T3 respectively and evaluated with reference to orange RTS beverage alone (100:0) T0. T1 was found to be the most preferred variant with respect to the sensory quality such as colour, flavour, after taste and overall acceptability. Overall, it can be concluded that turmeric juice upto 20% in preparation of orange RTS beverage with good sensory attributes and nutritional value can be prepared.