Studies on storage stability of sugar beet (Beta vulgaris) Jaggery added pomegranate RTS beverage

Abstract

In the present research, the efforts have been made to utilize the jaggery extracted from sugar beet in pomegranate RTS beverage. The extracted jaggery was used @ 0% (Control), 25% (P1), 50% (P2) and 75% (P3) to replace sugar cane sugar in a control pomegranate RTS beverage formulation. The prepared beverages were analysed for its physical, chemical and sensory characteristics. The sample P2 was found organoleptically accepted over other samples. The TSS, pH and acidity of sample P2 were found to be 150Bx, 3.57 and 0.30%. The prepared beverage was studied for storage stability up to 120 days. The TSS and pH were found in decreasing trend and acidity in increasing trend during storage period.