Effect of Physico-chemical changes of RTS beverage bottle gourd juice blends with mint and lemon

Abstract

Studies were conducted on different blends based on the proportion of juice of bottle gourd (lagenaria siceraria), mint (mentha) and lemon (citrus lemon) to find out best blends among those samples and analyzed the vitamin C, protein, total soluble solid and titrable acidity content. Three blends of bottle gourd -mint juice were taken in the ratio of 150:20; 150:30, 150:40 and proportion of lemon were same in all blends. Sensory analysis was carried out for all the three samples. it was found that the sample having the ratio 150:30 had the best acceptability. The juice was processed and filled in hot sterilized glass bottles and thermally processed over a temperature range 65-85 oC for 15- 30 minutes. The blended juice formed had vitamin C (4.03 mg/ml), protein (0.24%), TSS (8.0 obrix), titrable acidity (2.2%) and protein was 0.24%. This juice is beneficial for health and is useful for curing various types of diseases due to presence of the nutritional value and some functional properties.