Abstract

A study was conducted to develop banana and kinnow based fruit beverage and its qualitative evaluation during storage. The TSS, acidity and optical density of banana and kinnow RTS beverage increased with increase in the level of banana juice ratio at different storage condition. The pH decreased with increase in the level of kinnow juice and pH values of the samples composition B70K30, B60K40 and B50K50 after 90 days of storage were observed as 1.60, 1.41 and 1.20 respectively at refrigeration condition. The microbial growth increased during storage period irrespective of banana juice ratio at different storage condition. The vitamin-C (ascorbic acid) of the RTS samples was decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (banana kinnow) B70K30, B60K40 and B50K50 after 90 days of storage were observed as 1.50, 2.00 and 2.60 respectively at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. The refrigeration storage method was found to be superior over other methods for storage of banana and kinnow based RTS beverage followed by BOD incubator and room temperature conditions.

Keywords: TSS, acidity, ascorbic acid, optical density, pH, total plate count and overall acceptability.