Storage stability of jack fruit (Artocarpus heterophyllus) RTS beverage

摘要

Ready-to-serve (RTS) beverage was prepared from two varieties of jack fruits with 10% pulp, 18, B TSS and 0.25% acidity (citric acid) and packed in coloured (green) and colourless bottles and stored at room temperature to study the storage stability. The storage study showed that there was an increasing trend in the acidity and reducing sugar and decreasing trend in pH, total sugar, ascorbic acid and beta-carotene content, but TSS did not change during storage. Retention of ascorbic acid and beta-carotene contents were much better in the samples stored in green coloured bottles. The sensory quality attributes were found to be highly acceptable even after storing for 6 months at room temperature.