Development and Qualitative Evaluation of Banana and Kinnow Based Rts

Abstract

Experimental studies were conducted for the production of banana and kinnow based RTS beverage, and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameter on 9- point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under different storage conditions. RTS beverage banana and kinnow samples were packed in glass bottles. The TSS, acidity, and optical density of banana and kinnow RTS beverage increased with increase in the level of banana juice ratio at differ.ent storage condition. The pH decreased with increase in the level of kinnow juice and pH values of the samples composition 70:30, 60:40 and 50:50 after 90 days of storage were observed as 1.60, 1.41 and 1.22 respectively at refrigeration condition. The total plate count (TPC) of the RTS samples of different banana and kin now juice ratio of 70:30, 60:40 and 50:50 were observed as 1.020x105cfu/ml, 1.015x105cfu/ml and 1.01 Ox 1 05cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of banana juice ratio at different storage condition. The vitamin-C (ascorbic acid) of the RTS samples were decreased during storage period. It might be due to the oxidation or irreversible conversion of L-ascorbic acid into dehydro ascorbic acid in the presence of enzyme ascorbic acid oxidase (ascorbinase) caused by trapped or residual oxygen in the glass bottles. The manimum ascorbic acid of the sample of juice ratio (banana: kinnow) 70:30, 60:40 and 50:50 after 90 days of storage were observed as 1.50, 2.00 and 2.60 respectively at refrigeration condition. The higher score of overall acceptability was 8.30 for the fresh samples and the minimum score awarded for overall acceptability was 5.375 for the RTS sample having juice ratio 50:50 at room temperature condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method of found to be superior over other methods for storage of banana and kinnow based RTS beverage followed by BOD incubator anrom temperature conditions.