Effect of Storage Conditions on Quality of Ready-to-Serve Beverage from Residual Osmotic Solution of Star Fruit

Abstract

Abstract. Increasing urbanization has boosted the demand for health related drinks based on indigenous fruits. Star fruit due to its high antioxidant potentials along with abundance in nutritional and medicinal qualities has been recently scrutinized for producing commercialized value added products. Present investigation is undertaken with a view to augment the use of resulting osmotic solution with fresh carambola juice for preparation of ready to serve beverage and to determine their storability with respect to quality characteristics. The formulated ready-to-serve (RTS) beverage stored for six months under ambient (25°-43°C) and refrigerated (10°C) condition exhibited overall sensory parameters within the limits of acceptance. With increasing storability, the ascorbic acid content decreased from a mean value of 23.94 to 18.42 mg/100mL (ambient) and 21.86 mg/100mL (refrigerated). Similarly, oxalic acid was reduced from 90.88 mg/100mL to 63.85 mg/100mL (ambient) and 88.55 mg/100mL (refrigerated). After 4 months of storage the scores of the sensory properties of RTS were found to be reduced to below 7.5 for ambient and below 8.3 for refrigerated samples. The refrigerated stored sample showed higher retaining property for flavor attributes. Moreover, the stored samples manifested the presence of bacteria, mold and yeast, yet within the limit of acceptance.

Standardization, Physico-chemical and Organoleptic Evaluation of Value added Ready-To-Serve (RTS) Beverage from Starfruit

“…The maximum vitamin C content 24.76mg/100ml was recorded in T1 (Starfruit Juice + Ginger Juice 2%), while the minimum vitamin C content 21.34mg/100ml was recorded in T0 (Control). Similar results were reported by Behera et al [13] in Ready-to-Serve (RTS) beverage prepared from residual osmotic solution of starfruit; Goyal and Kumar [33] in Ready-to-Serve (RTS) beverage prepared from apple, guava, carrot and banana; Das et al [26] in Ready-to-Serve (RTS) beverage prepared from kinnow and aonla. The presence of vitamin C in the RTS beverage offered added nutritional benefits, potentially appealing to health-conscious consumers.…”

“…The maximum pH content 5.14 was recorded in T1 (Starfruit Juice + Ginger Juice 2%), while the minimum pH content 4.23 was recorded in T6 (Starfruit Juice + Rosemary Juice 2%). Similar results were reported by Sasikumar et al [22] in Ready-to-Serve (RTS) beverage prepared from blend of aloe vera and aonla; Behera et al [13] in Ready-to-Serve (RTS) beverage prepared from residual osmotic solution of starfruit; Hamid et al [23] in Ready-to-Serve (RTS) beverage prepared from mulberry; Thakur et al [24] in Ready-to-Serve (RTS) beverage prepared from wild aonla. Beverages with lower pH levels exhibited greater stability over time, with reduced rates of spoilage and degradation of sensory attributes.…”

“…Ready-to-serve (RTS) is a type of beverage containing at least 10% fruit juice besides less than 0.3% acid according to the FPO Standard. It is normally not diluted before serving and hence known as RTS beverage" [13].…”