Abstract

Vaibhav Gupta57738*, Harendra57739, Dashrath Bhati57740 and Tanishq Khandelwal57741*

The present investigation was carried out at Post Graduate Laboratory of Department of Horticulture, School of Agriculture, ITM University Gwalior (M.P.) during the year 2022-2023. The incorporation of sensory, nutritional and medicinal properties of two or more plant species into beverage is possible by blending technology of beverage processing. The RTS prepared from best combination was investigated for its storability. The study revealed that palatable RTS beverage of 10% of blend comprising 70% bael pulp, 15% ginger juice and 15% tulsi extract was found superior on 9-point hedonic scale by semi-trained judges including males and females for the preparation of Ready-To-Serve (RTS) with 13% the Total Soluble Solids (TSS) and 0.20% acidity and 70 ppm SO₂ than rest of the blend combinations. The TSS, acidity, reducing sugars and total sugars increased whereas, pH, vitamin-C, non-reducing sugar and organoleptic score decreased continuously up to the termination period of the storage under ambient temperature (23.1°C-28.7°C). Moreover, it had been reported that the beverage could be stored up to 4 months with acceptable sensory quality in polypet bottles.