PREPARATION OF BEETROOT-GINGER READY TO SERVE (RTS) JUICE AND STUDY OF STORAGE STABILITY AT DIFFERENT STORAGE CONDITION

Abstract

The study was aimed for preparation of ready to serve drink from beetroot (Beta vulgaris) and ginger (Zingiber officinale) juice and study its storage stability. Beetroot and gingers, juice was prepared and chemical analysis was performed. Preliminary trials were performed to find the maximum and minimum quantity of beetroot juice, TSS, acidity and ginger juice. Beetroot- ginger blended RTS was prepared by optimizing beetroot juice at level of 15%, TSS (15°Bx) and acidity 0.3% and ginger juice 1.5%. Pasteurized (88°C 30s), filled, sealed and cooled to room temperature. Juice was stored for 28 days at room temperature (25±3°C), refrigeration temperature (5±1°C) in glass bottles and PET bottles and chemical as well as microbial changes were analyzed (TPC and coliform). During analysis Total Soluble Solids (TSS), acidity as citric acid, pH and vitamin C of beetroot juice was found to be 9°Bx, 0.014%, 6.5 and 14 mg%, and for ginger juice these values were 4°Bx, 0.12%, 5 and 9 mg % respectively. Among the different proportions, the RTS prepared from 15% beetroot juice and 1.5% ginger juice was selected as superior from sensory analysis. The pH, acidity (as citric acid), TSS (°Bx), vitamin C (as ascorbic acid), reducing sugar (as dextrose), total sugar (as dextrose) of optimized blended RTS was found to be 3.1, 0.3% m/v, 15°Bx, 4.11 mg%, 1.38% m/v, 4.16% m/v. Similarly, Total plate count (TPC) not detected at initial stage but was found to be increased with successive week while there no coliform detected even at end of storage. During storage the chemical analysis at different interval showed there was not significant (P<0.05) change in TSS, browning index, acidity, vitamin C, betaxanthin content and betacyanin content. Packaging materials did not show any significant (P<0.05) reduction in rate of change in properties of product packed in glass as compared to PET bottle. Changes were observed more in room temperature than refrigeration temperature. RTS stored at the refrigeration temperature retained the desire quality attributes better than stored at room temperature. Glass bottles gave greater protection against degradation of the chemical attributes of the blended RTS