Standardization and sensory evaluation of RTS prepared from blended juices of Pineapple (Ananas comosus L.), Aloe Vera (Aloe barbadensis M.) and Ginger (Zingiber officinale)

Abstract

The current study entitled “Standardization the recipe of RTS prepared from blended juices of Pineapple (Ananas comosus L.), Aloe Vera (Aloe barbadensis M.) and Ginger (Zingiber officinale)” was conducted at the Processing Laboratory of the Department of Post Harvest Management, College of Horticulture and Research Station, Sankara-Patan, Durg (C.G.) during the academic year 2024–25. The experimental work was laid out under Completely Randomized Block Design (CRBD) with three replications. The blended RTS was prepared using seven different treatment combinations which included varying proportions of pineapple, aloe vera and ginger juice as follows: T0 (100:0:0), T1 (80:15:5), T2 (70:20:10) T3 (60:25:15), T4 (50:30:20), T5 (40:35:25) and T6 (30:40:30). All the formulated treatments were assessed at 0, 15, 30 and 45 days intervals during storage. The study revealed that treatment T6 (pineapple juice 30%, aloe vera juice 40%, ginger juice 30%) was identified as the most preferred formulation of the blended RTS based on sensory evaluation with mean scores of taste (7.98), colour (8.17), appearance (8.22), flavour (7.77) and overall acceptability (7.97) on the 9-point hedonic scale during different storage period.