Development of Ready to Serve of Kakora (Momordica Dioica)

Abstract

The lines between drinks and beverages are blumng, and consumers are never satisfied picking between taste and nutntion, beverage-time and drinknmc. People have less free time as they work longer hours with longer commutes. They want drinks that suppor1 a healthy lifestyle. providing nourishment and nutrition for their active, busy lives. Even children Jove to drink beverages more than the normal proper liquids. So, this study is basically done by keeping in mind about these people and developed bealthierbeverage of kakora I spiny gourd and also some ingredients like sugar, spices. etc. are used to make that beverage -tasty plus healthy. The objectives were to evaluate the physico-cherrucal and sensory characteristics of Kakora RTS made from Spiny gourd specially focusing on the people those are health conscious. Beverage samples were kept in observation for 90 days to study about the effect of storage time on it's some physico-chemical and other properties. lt is found that RTS beverage sample was highly acceptable on I" day (7.6) and Acidic content increased from 4.5 to 4.2 during storage period whereas there were minute changes found m TSS of the product. Kakora vegetable contams imponant nutrients that may manage digestive health. Spiny gourd can serve as a vegetable drink to many people. Spice has been an ingredient in Indian cooking due to its improving effects on the product.