Studies on bio-chemical composition of orange based blended ready-to-serve (RTS) beverages

Studies on bio-chemical composition of orange based blended ready-to-serve (RTS) beverages were conducted in the Department of Post Harvest Management, College of Horticulture, Mandsaur. The experiment comprised of two levels of preservative (750 ppm and 500 ppm KMS), three levels of recipe (orange, pomegranate, aonla and ginger juice) and two blending ratios (90: 10: 0, 86: 10: 4). These experiments have 9 treatment combinations viz., T-0 (control, 100% orange juice with 750 ppm KMS), T-1(Orange-aonla-ginger (90: 10: 0) with 750 ppm KMS), T-2(Orange-aonlaginger (86: 10: 4) with 750 ppm KMS), T-3 (Orange-pomegranate-ginger (90: 10: 0) with 750 ppm KMS), T-4 (Orange-pomegranate-ginger (86: 10: 4) with 750 ppm KMS), T-5 (Orange-aonla-ginger (90: 10: 0) with 500 ppm KMS), T-6 (Orange-aonla-ginger (86: 10: 4) with 500 ppm KMS), T-7(Orange-pomegranate-ginger (90: 10: 0) with 500 ppm KMS), T-8(Orange-pomegranate-ginger (86: 10: 4) with 500 ppm KMS). The different bio-chemical parameters were recorded at 30 days interval upto 90th days. At the end of storage period i.e., at 90th day of storage minimum TSS content of 13.03 degrees Brix was observed in T-4 and maximum 13.53 degrees Brix in T-3, the maximum acidity was found 0.60% in T-0 whereas minimum of 0.43% in T-8, the maximum ascorbic acid content was observed 36.77mg/100ml in T-2 and minimum of 10.58mg/100ml in T-8. The sugars content showed an increasing trend whereas pH showed decreasing trend with advancement of storage period. Among various treatments T-4 was adjudged the best.