Utilisation of jamun juice by making blended RTS beverages.
Priyanka N., Dorajeerao A. V. D., Sudhavani V.
Author Affiliation: Horticultural College and Research Institute, Venkataramannagudem - 534 101 (Andhra Pradesh), India.
Plant Archives 15 : 1083-1088
Abstract : The present study was conducted during the year 2014-15 at HCRI, Venkataramannagudem. The juices used in the study were those obtained from mango, grapes and pineapple blended in different proportions with jamun juice. These juice blends were utilized for the preparation of RTS and were evaluated for their quality throughout the acceptable period of storage. Colour, TSS, acidity, pH, reducing sugars, non-reducing sugars total sugars and overall acceptability were observed throughout the storage period. The optical density of the beverages, acidity, reducing sugars and total sugars increased continuously during storage period, while pH, non-reducing sugars decreased during the storage period. The decrease in organoleptic acceptability was due to the change in the composition of these parameters. The RTS prepared from 75% of jamun juice blended with 25% grape juice had highest overall acceptability among all the combinations. However, all these RTS beverages were acceptable up to 90 days of storage period.