Sensory quality assessment of value added guava RTS beverage enriched with Moringa Oleifera

Abstract

The moringa oleifera based guava RTS drink was standardized and prepared using sensory evaluation. The study was performed using a Completely Randomized Design (CRD) with 05 replications for the experimental trials. Experimental treatments for the preparation of moringa oleifera based guava RTS drink included four variants like S0 (control), S1 (1.0% moringa powder), S2 (1.5% moringa powder) and S3 (2.0% moringa powder). Different quantities of moringa powder as mentioned in various variants were mixed with guava pulps, and other ingredients like sugar, water and spices were also mixed in different proportions to make value added guava RTS beverage. On zero day of sensory analysis, the mean scores of all the four different variants like S0, S1, S2, and S3 respectively for color and appearance, taste, texture, mouthfeel and overall acceptability ranged from 7.7 to 7.9, 7.4 to 8.0, 7.4 to 7.8, 7.6 to 8.1 and 7.8 to 8.2. The variant S2 (1.5% moringa powder) was found to be more satisfactory than the other three variants on the basis of sensory analysis.