Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit
Anjali Gautam, Anju K. Dhiman, Surekha Attri, Deepika Kathuria
Abstract
A ready-to-serve (RTS) beverage was developed using pulp, extracted by the cold and hot pulping method. Among different combinations of TSS (10, 12, 15 Brix), pulp concentration (10, 15, 20 %) and acidity (0.2, 0.3, 0.4 %) beverage developed in which treatment T 5 at 10Brix using cold extracted pulp and in treatment T 2 at 12 Brix using hot extracted pulp was found to be the best on the basis of sensory evaluation. They exhibited ascorbic acid (2.26 and 1.44 mg/100 g), -carotene (0.040 and 0.054 g/100 g) and total phenols (0.58 and 0.55 mg/100 g). Further, comparing the nutritional and sensory characteristics of the RTS beverage, the use of hot extracted pulp was selected for the preparation of herbal RTS beverage (ginger, ginger-mint). Persimmon RTS beverage was evaluated for quality and stability during storage. Though, sensory scores decreased significantly with the advancement of storage but processed products of all the treatments were well above the acceptable limits. The study indicated that the RTS beverage can be stored safely for a period of six months with minimal changes in chemical and sensory attributes.