Ripe banana cv. Poovan pulp was treated with 0.5% (W/V) pectinase enzyme, incubated at 50℃ for 24 hours and juice was extracted. The juice recovery was 62% and it had a TSS content of 21.5°Brix and acidity of 0.832% initially. The extracted juice wasdispensed into RTS beverage with different levels of TSS (15-19°Brix) and acidity (0.3 to 0.5%) by mixing with sugar, citric and water followed by pasteurization and bottling. The quality changes during storage upto 90 days showed an increase in TSS, reducing sugars and total sugars while acidity and NEB decreased. No mold or bacterial growth was detected till 90 days of storage. The overall organoleptic acceptability score showed no significant variation among different treatments; however, it was best in treatment with 16-17°Brix and 0.3% acidity.
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