食品加工与技术杂志

抽象的

Development and Quality Evaluation of RTS from Mandarin (Citrus reticulata) and Carrot Blend Flavored with Ginger Extract

Zeeshan M, Saleem SA, Ayub M and Arsalan Khan

The current investigation was carried out to prepare RTS beverage from Mandarin and carrot blend flavored with ginger extract. Five different formulations of Mandarin juice, carrot juice and ginger extract were used to prepare RTS beverage and quality was assess for a total period of 90 days. Physicochemical and sensory evaluation was carried out. The result of nutritional analysis showed that pH and TSS increase during storage while the declining trend in ascorbic acid content and titratable acidity increased during total period of storage. Sensory analysis showed that there was a declining trend in color, taste, flavor and overall acceptability. Among different treatments, T₂ gives highest score for overall acceptability and could be recommended for large scale production in industries.