Development and Qualitative Evaluation of Carrot and Sugarbeet Based Rts

Abstract

Experiment were conducted to production of carrot and sugarbeet based RTS beverage and its quality evaluation. The utilization of highly nutritive fruits and vegetables is very limited due to high acidity, bitterness and some other factors. While improving flavor and nutritive and medicinal value of various fruit juices such as mango, papaya, pineapple, citrus, apple, watermelon and Vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloevera and spices can also be used for juice blending. 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 O, 15, 30, 45, 60, 75 and 90 days of storage under different storage conditions. RTS beverage carrot and sugarbeet samples were packed in glass bottles. The pH decreased with increase in the level of carrot juice and pH values of the samples composition 80:20, 70:30 and 60:40 after 90 days of storage were observed as 1.88, 1.95 and 2.00 respectively, at refrigeration condition. The total plate count (TPC) of the RTS samples of different carrot and sugarbeet juice ratio of 80:20, 70:30 and 60:40 after 90 days of storage were observed as 1.041x105cfu/ml and 1.044x105cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of carrot juice ratio at different storage condition. The minimum ascorbic acid of the sample of juice ratio (carrot : sugarbeet) 80:20, 70:30 and 60:40 after 90 days of storage were observed as 1.80, 1.65 and 1.50 respectively, at refrigeration condition. It was concluded that refrigerated storage method was found to be superior over other methods of storage of carrot and sugarbeet based RTS beverage followed by BOD incubator and room temperature conditions.