Studies on storage stability of whey-based papaya juice blended RTS beverage.

摘要

Whey-based papaya fruit juice blended ready-to-serve (RTS) beverage was prepared as per FPO specification by blending papaya juice at 10% with whey. The TSS and acidity were maintained at 15 degrees B and 0.3%, respectively as per FPO specification. After in bottle pasteurization and cooling, the RTS beverage was stored at refrigeration temperature. The storage stability, microbiological and sensory changes were evaluated periodically during storage. During storage there was an increase in acidity and reducing sugar and a decrease in pH, total sugar and ascorbic acid but TSS did not change. A slight increase in the microbial load was observed during storage. The sensory quality attributes were highly acceptable even after storing for 3 months at refrigeration..