Quality evaluation of blended ready-to-serve (RTS) beverages of hill lemon and ginger using different sweeteners
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Date
2024-01-29
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College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.)
Abstract
The present study was conducted to utilize hill lemon and ginger for preparation of blended ready to serve (RTS) beverage and to evaluate quality of fresh juices of hill lemon and ginger and prepared RTS. Hill lemon is rich in vitamin C, known for its antioxidant properties and immune boosting effects.Ginger, on the other hand is well regarded for its anti-inflammatory and digestive benefits. The results of the study revealed that hill lemon fruits were regarded as rich source of bioactive substances as they contained a substantial proportion of citric acid (4.94 %), ascorbic acid (36.40 mg/100g), phenols (3.92mg GAE/100g) and antioxidants (64.17 %) respectively. Ginger rhizome contain good amount of ascorbic acid, antioxidant activity, titratable acidity and TSS valued 9.20 mg/100g, 72.03, 0.7 per centand 3.10B respectively. Different combinations of hill lemon and ginger juice (100:0, 95:5, 90:10, 85:15) and sweeteners viz., sugar (100%), sorbitol and sugar (50-50%), stevia and sugar (75-25%), sorbitol and honey (50-50%) and stevia and honey (50-50%) were used to standardize proper combination of RTS beverage. Out of twenty treatments, treatments prepared of sugar (100%), stevia and sugar (75-25%) and sorbitol and sugar (50-50%) in 85:15 ratio of hill lemon and ginger adjudged ‘like very much’ on the 9-point hedonic scale then others and chemical analysis of sweeteners showed that stevia and sugar (75-25%) RTS good in bioactive compounds. These selected RTS were packed in PET and glass bottle and kept under ambient and refrigerated storage temperature for storage study. The slight decrease was recorded in various chemical characteristics like titratable acidity, ascorbic acid, non-reducing sugars, antioxidant activity and phenols while parameters like sedimentation, haziness, TSS, pH, reducing sugars and total sugars increased during the three months of storage. Sensory of blended RTS scored high in glass bottles stored under refrigerator temperature during storage. Therefore, hill lemon and ginger (85:15) using stevia and sugar (75-25 %) found superior then others treatments. The combination of hill lemon and ginger ingredients in RTS beverages not only satisfies the palate but also supports overall wellbeing and making them a must try for those seeking a refreshing and health-conscious drink.