Studies on development of ready-to-serve (RTS) beverage from guava (Psidium gujava L.), wood apple (Feronia limonia L.) and ginger (Zingiber officinale Rosc.) blend

Abstract

The present investigation was carried out at Post Graduate Laboratory, Department of Fruit Science and Department of Post-Harvest Technology, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2022-2023. Guava (Psidium gujava L.), wood apple (Feronia limonia L.), and ginger (Zingiber officinale Rosc.) which have nutritional, medicinal and therapeutic values were blended in different ratios viz., 100:0:0 (T1), 0:100:0 (T2), 0:0:100 (T3), 33.33:33.33:33.33 (T4), 40:30:30 (T5), 50:25:25 (T6), 60:20:20 (T7), 70:15:15 (T8), 80:10:10 (T9), and 90:5:5 (T10) to get the best blend combination for the preparation of RTS. The blend comparising 60% guava pulp, 20% wood apple, and 20% ginger juice was found to be best over other treatments for the preparation of palatable quality of RTS. The 10% of best blend with 13% Total soluble solids, 0.30% acidity and incorporated with 70 ppm SO2 was used to prepare RTS for storage study. During the storage TSS, acidity, reducing sugars, total sugars and browning increased whereas, ascorbic acid (vitamin-C), non-reducing sugar, pH and organoleptic quality decreased with the advancement of storage period whereas microbial growth initially increased then decreased during the period. The RTS was organoleptically acceptable upto 4 months of storage in case of both ambient and low temperatures.