Development and Qualitative Evaluation of Carrot, Sugar Beet and Mint Based Rts

Abstract

Experimental studies were conducted for the production of carrot, sugar beet and mint 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 parameters 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 beverages carrot, sugar beet and mint samples were packed in glass bottles. The TSS and acidity of carrot, sugar beet and mint RTS beverages increased with increases in the level of carrot, sugar beet and mint juice ratio at different storage condition and the optical density increased with increased in the level of carrot, sugar beet and mint juice ratio. The pH decreased with increased in the level of carrot, beet root and mint juice and pH value of the samples composition 75:20:15, 65:25:10 and 55:30:15 after 90 days of storage were observed as 1.81, 1.86 and 1.80 respectively, at refrigeration condition. The total plate count (TPC) of the RTS samples of different carrot, sugar beet and mint juices were observed as 1.008X105 cfulml, 1.012X105 cfulml and 1.013X105 cfulml of 75:20:5, 65:25:10 and 55:30:15 at refrigerators conditions. The microbial growth increased during storage period irrespective of carrot juices ratio at different storage condition. The vitamin-C (accorbic acid) of the RTS samples was decreased during storage period. It might be due to the oxidation or irreversible conversion of!ascorbic acid into dehydro ascorbic acid in the presence of enzyme ascorbic acid oxidase (ascorbinase) caused by traped or residual oxygen in the glass bottles. The minimum ascorbic acid of the sample of juice ratio (carrot: sugar beet: mint) 75:20:5, 65:25:10 and 55:30:15 after 90 days of storage were observed as 1.93, 1.68 and 1.65 respectively, at refrigeration condition. The higher score of overall acceptability was 8.03for the fresh samples and the minimum scored awarded for overall acceptability was 5.63 for the RTS samples carrot, sugar beet and mint ratio at refrigerated condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of carrot, sugar beet and mint based RTS beverages followed by BOD incubator and room temperature conditions.