Studies on development and organoleptic evaluation of beetroot-tamarind RTS beverage

Abstract

The study was conducted to develop formulations of beetroot RTS beverage by mixing it with fresh tamarind 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 beetroot RTS beverage alone (100:0) T0. T2 was found to be the most preferred variant with respect to the sensory quality such as colour, flavour, taste and overall acceptability. Overall, it can be concluded that tamarind juice upto 20% in preparation of beetroot RTS beverage with good sensory attributes and nutritional value can be prepared.