Studies on development of kiwi fruit RTS beverage incorporated with lemongrass

Abstract

The present investigation has been carried out to develop the kiwi fruit RTS beverage incorporated with lemongrass. Sensory evaluation revealed that, RTS with 2 per cent of lemongrass concentrated extract is selected by the panel. For avoiding the stabilization in RTS guar gum was added and also its effect on sensory parameters were analyzed. Sample (B) with 2 percent of lemongrass concentrated extract and 0.2 per cent of guar gum was selected. Chemical composition revealed that TSS, pH, titrable acidity, total sugar, reducing sugar, ascorbic acid and total phenolic content of the RTS beverage was 12.8 Brix, 3.2, 0.384 per cent, 8.2 per cent, 6.4 per cent, 14.6 mg/100ml and 102.9 mg GAE/100ml respectively. Theoretical energy value of RTS beverage was 57.13 Kcal/100g. Microbial analysis revealed that, RTS beverage was acceptable during the storage of 90 days. Refrigeration temperature was better over ambient temperature for storage.