Quality characteristics of ready-to-serve (RTS) thandai beverage during storage

Abstract

The present study was conducted to evaluate the shelf life of traditional Indian composite milk beverage; thandai in ready to serve (RTS) form at refrigeration temperature. Pasteurized thandai drink was prepared using variety of nuts added in appropriate amount using standard methodology. Product was packed in cleaned, sterilized glass bottles with plastic seal on to the top and stored at refrigerated (4±1°C) temperature. The physico-chemical, microbiological, instrumental colour as well as sensory quality of the stored product was studied on daily basis, considering the short life span of pasteurized drink. Results indicated that the product became sensorily unacceptable after 10 days under refrigerated temperature wherein continuous decrease of sensory scores in thandai were observed and proximate parameters like tyrosine, TBA, and peroxide value increased during storage, indicating a life of 10 days. Thus, an acceptable quality thandai drink can be kept with its intact sensory profile for about 10 days.

Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

“…The L* value did not vary significantly ( P > 0.05) with change in sugar level, however, beverage containing 30% water (73.93 ± 0.55) had significantly ( P < 0.05) higher L * values than 35% (70.12 ± 0.42) and 40% water (60.45 ± 0.36). A reduction in the lightness of the samples with an increase in the level of water could be attributed to a decrease in protein content (Kaur et al ., 2019). Increasing the water level decreased the a* value but increased the b* value.…”