Development and Qualitative Evaluation of Kin Now and Carrot Based Rts

Abstract

Experimental studies were conducted for the production of kinnow and carrot 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 beverage kinnow and carrot samples were packed in glass bottles. The TSS and acidity of kinnow and carrot RTS beverage increased with increase in the level of kinnow juice ratio at different storage condition and the optical density increased with increase in the level of carrat juice ratio. 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 kinnow and carrot juice ratio of 80:20, 70:30 and 60:40 were observed as 1.041 x 1 05cfu/ml, 1.043x 1 05cfu/ml and 1.044x 1 05cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of carrot juice ratio at different storage condition. The vitam in-C (ascorbic acid) of the RTS samples were decreased ~uring 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 minimum ascorbic acid of the sample of juice ratio (kin now: carrot) 80:20, 70:30 and 60:40 after 90 days of storage were observed as 1.90, 1.67 and 1.50 respectively, at refrigeration condition. The higher score of overall acceptability was 7.92 for the fresh samples and the minimum scored awarded for overall acceptability was 6.22 for the RTS sample kinnow and carrot juice ratio 80.:20 at refrigerator temperature 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 kinnow and carrot based RTS beverage followed by BOD incubator and room temperature conditions.