Sensory quality evaluation of beetroot (Beeta vulgaris L.) and pineapple (Ananas comosus) blended ready-to-serve (RTS) beverage

Abstract

The present investigation titled “Sensory Quality Evaluation of Beetroot (Beeta vulgaris L.) and Pineapple (Ananas comosus) Blended Ready-to-Serve (RTS) Beverage” was carried out in the Department of Post-Harvest Management, College of Horticulture and Research Station, Sankara-Patan, Durg (C.G.) during the academic year 2024-25. The experiment was conducted under Completely Randomized Design (CRD) with three replications, comprising seven treatments formulated with varying proportions of beetroot and pineapple juices. The treatment combinations included T0 (100% beetroot juice), T1 (95% beetroot + 5% pineapple juice), T2 (90% beetroot + 10% pineapple juice), T3 (85% beetroot + 15% pineapple juice), T4 (80% beetroot + 20% pineapple juice), T5 (75% beetroot + 25% pineapple juice), and T6 (70% beetroot + 30% pineapple juice). This study aimed to develop beetroot-pineapple RTS beverages, evaluate their sensory attributes, and assess consumer acceptability during storage. Sensory evaluation was conducted by a semi-trained panel using a 9-point hedonic scale over 45 days of storage. Results indicated that T6 (70% beetroot + 30% pineapple) consistently received the highest scores for colour, appearance, flavour, taste, and overall acceptability, while pure beetroot juice (T0) was least preferred. Although sensory scores declined gradually during storage, pineapple-rich blends maintained superior acceptability. These findings indicate that incorporating pineapple juice (20-30%) into beetroot RTS enhances sensory quality and storage stability of beetroot-based RTS beverages, making them more appealing to consumers and confirm the potential of beetroot-pineapple blends as a nutrient-enriched RTS beverage.