EVALUATION OF QUALITY ATTRIBUTES DURING STORAGE OF READY-TO-SERVE (RTS) BLENDED BEVERAGE FROM PINEAPPLE (ANANAS COMOSUS), GINGER (ZINGIBER OFFICINALE), AND ALOEVERA (ALOE BARBADENSIS MILLER)TANISHQ KHANDELWAL, HARENDRA AND DASHRATH BHATI3 AND VAIBHAV GUPTAAbstract The current study was conducted in 2022â2023 at the Post Graduate Laboratory of the Department of Horticulture, School of Agriculture, ITM University Gwalior (M.P.). By using blending technology in beverage processing, it is possible to combine the sensory, nutritional, and therapeutic qualities of two or more plant species into a beverage. The storability of the RTS created from the best combination was examined. The results of the study showed that, compared to other blend combinations, a 10% blend of appealing RTS beverage that contained 95% pineapple juice, 2.5% ginger juice, and 2.5% aloe vera gel was preferred by semi-trained judges, including both men and women, on a 9-point hedonic scale. Up until the end of the storage period at room temperature, the TSS, acidity, reducing sugars, and total sugars increased while the pH, vitamin C, vitamin A, non-reducing sugar, and organoleptic score steadily fell (23.1-28.7 oC). Additionally, it had been claimed that the beverage could be kept in polypet bottles for 4 months while retaining an adequate level of sensory quality. |