Effect of storage conditions on physico-chemical, microbial and sensory quality of ready-to-serve banana beverage.

摘要

Studies were conducted to prepare Ready To Serve beverage from banana pulp with the sugar level i.e. 1.25, 1.00 and 0.75 kg/kg of pulp. The desired amount of sugar was added and blended with pulp/juice in the ratio of 1:0.75(T1), 1:1(T2) and 1:1.25(T3). The RTS bottles were stored under refrigeration condition (5oC), BOD incubator (25 degrees C) and room temperature (30-35 degrees C), up to 90 days to determine the effect of sugar ratio on quality of banana (RTS) beverage. The qualities were evaluated for fresh as well as stored samples after 15, 30, 45, 60, 75 and 90 days of storage. The TSS, acidity and optical density of banana RTS beverage increased with increase in the storage periods on particular temperatures. It was observed that the microbial growth increased with increase in the temperatures and storage period irrespective of storage conditions.