EFFECT OF MINT INCORPORATION ON STORAGE STABILITY OF PAPAYA BASED READY TO SERVE (RTS) BEVERAGE

Abstract

The main aim of this research was to prepare mint incorporated papaya RTS and study its storage stability. Papaya and mint were obtained from local market of Dharan city. After preparation of papaya juice, optimization using Design-Expert 13 software, with aqueous mint extract. Mint juice was then added to the RTS in varying ratios; A (94:6), B (95.5:4.5), C (96:4), D (97:3), E (98:2), F (98.5:1.5) and G (100:0). Sample A with 96:4 blend was determined to be the optimal choice through sensory evaluation. The selected blend then underwent pasteurization at 80°C for 30s and was stored for 45 days at refrigeration temperature (around 7°C) in pre-sterilized PET bottles. Analysis at 15-day intervals showed significant changes in TSS, titrable acidity, reducing and non-reducing sugars, pH, and vitamin C during storage. The study also provides insights into the chemical and microbiological changes during a 45-day storage period, emphasizing the significance of storage conditions on the product's quality. The production cost for a 250 ml bottle of the final product was determined to be NRs.100.