Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink
S.R. Assumi H. Kalita Bharati Saloi K. Suraj Singh Letngam Touthang Badapmain Makdoh Ampee Tasung
Preliminary work was executed at the processing laboratory of ICAR (Research complex) for NEH Region, Arunachal Pradesh Centre, Basar, to prepare and assess the physico-chemical properties of fresh juice blends. The experiment comprised of nine treatments consisting of fresh pineapple, passion fruit and ginger juice blends in different ratios following CRD with three replications. It was found that the treatment (T5) passion fruit-ginger juice at the ratio of 90:10 blended RTS beverage exhibited the highest pH (4.33), ascorbic acid (18.73 mg per 100 ml) and beta carotene (245.33 µg per 100 ml). The TSS and acidity percent were non-significant as all the sample treatments were maintained almost uniform at 15 ºBrix and 0.30 percent. Further, it also revealed that both the sugar i.e. reducing and total sugar of the fresh mixed RTS drink was recorded maximum in (T2) pineapple-passion fruit juice ratio of 70:30. Organoleptic traits of freshly mixed ready to serve drinks after evaluated by a member of juries based on 9 Points Hedonic Scale vividly indicated that treatment (T1) pineapple-passion fruit RTS at 50:50 ratio recorded the most favoured taste, colour, flavour ultimately attributing to the highest overall acceptability.
How to Cite
Pineapple, Passion fruit, Ginger, Juice, Ready-to Serve, Beverage
Amerine, M.A., Pangbron, R.M., &Roessler, E. A.(1965). Principles of sensory evaluation of food. Academic Press, New York.
Animesh, S., & Jimi, B.(2017). Standardization of Blending of Guava Pulp with Pineapple Juice for Preparation of Ready-To-Serve (RTS). International Journal Current Microbiology and Applied Science, 6(11), 395-401.
AOAC. (2000). Official Methods of Analysis. 17th Ed. Association of Official Analytical Chemists, Washington DC, USA.
Bhardwaj, R.L., &Mukherjee, S.(2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African Journalof Food Science,5(5), 281-286.
Borghani, A.R., Abdul, R., &Syed, I. H.(2012). Development and storage of blended papaya-Aloe vera ready to serve (RTS) beverages. Journal of Food Processing and Technology,3(10), 1-4.
Devra, N.S., Kaushik, R.A., & Meena, H. R.(2017). Standardization and Storage Study of Aonla (Emblica officinalis Gaertn.) based Blended Ready-To-Serve Beverages. International Journal of Current Microbiology and Applied Science, 6(5), 1275-1284.
Perera, S., Silva, A.B.G., Amarathunga, Y., De Silva, S., Jayatissa, R., Gamage, A., Merah, O., & Madhujith, T. (2022). Agronomy, 12, 1073.
Ranganna, S.(2001). Handbook of analysis and quality control of fruit and vegetable products, Tata McGraw Hill Pub. Co. Ltd., New Delhi.
Ravi, U., Menon, L., Aruna, M., & Jananni,B. K.(2010). Development of orange-white pumpkin crush and analysis of its physicochemical, nutritional and sensory properties. American-Eurasian Journal ofAgricultural andEnvironmentalScience, 8(1), 44-49.
Russo, M., Bonaccorsi, I., Torre, G., Saro, M., Dugoab, P., & Mondelloa, L. (2020). Underestimated sources of flavonoids, limonoids and dietary fibre: availability in lemon’s byproducts. Journal of Functional Foods, 9, 18-26.
Sangma, D.C.M., Sarkar, S.,&Mishra, L. K.(2016). Preparation and evaluation of ready to serve drink made from blend of Aloe vera, Sweet lime, Amla and Ginger. International Journalof Food Fermentation and Technology, 6(2), 457-465.
Sindumathi, G.,&Premalatha, M. R.(2013). Development and Storage Studies of Naturally Flavored Papaya-Pineapple Blended Ready-to-Serve (RTS) Beverages. International Journal of Science and Research,4(2), 856-860.
Srivastava, R. P., &Kumar, S.(2002). Fruit and vegetable preservation - principles and practices. International Book Distributing Company, Lucknow.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.