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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (879) Last page : (886)
Article doi: http://dx.doi.org/10.18782/2320-7051.5097

Study on Preparation and Storage Stability of Wood Apple RTS Beverage

Awadhesh Kumar* and Bhagwan Deen
Department of Horticulture, College of Horticulture and Forestry
Narendra Deva University of Agriculture and Technology, Kumarganj, Faizabad
224 229 (Uttar Pradesh) India
*Corresponding Author E-mail: akrawat2910@gmail.com
Received: 30.06.2017  |  Revised: 27.07.2017   |  Accepted: 4.08.2017  


Study was investigated on the preparation of quality wood apple RTS beverage  prepared from 10 per cent pulp, 13 per cent total soluble solids with 0.25 per cent acidity was found to be best during organoleptic quality. The manufactured RTS was bottled in sterilized glass bottles (200mL capacity) and stored at ambient temperature. The storage ability of RTS the TSS, acidity, reducing and total sugars and browning were increased, whereas ascorbic acid, non-reducing sugar and organoleptic quality was decreased  with increased storage period, while microbial growth was first increased thereafter decreased. The microbial growth of RTS under the limit up to the end of storage period. Hence, the manufactured RTS was safe and suitable for consumption.

Key words:  Wood apple RTS, Storage Stability, Organoleptic Quality, Microbial Growth

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, A. and Deen, B., Study on Preparation and Storage Stability of Wood Apple RTS Beverage, Int. J. Pure App. Biosci.5(6): 879-886 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5097