Authors:

Abstract

A research study was carried out to develop a RTS functional beverage by exploiting the medicinal, nutritional and organoleptic properties of bael fruit pulp. Six treatments of bael RTS beverage such as 2, 4, 6, 8, 10 and 12 % (w/w) of pulp concentration were prepared with sugar, citric acid, distilled water and 70ppm of potassium metabisulphite (KMS), considering the findings of preliminary studies and Sri Lankan Standards (SLS 729) for RTS fruit beverage. The prepared RTS were assessed to determine the physico-chemical properties, organoleptic characteristics and microbial safety. The results of the physico-chemical analysis revealed that ascorbic acid and total sugar contents increased from 3.63 to 11.9 mg/100 ml and 11.92 to 15.04 % respectively while the titratable acidity and total soluble solids remained constant; at 0.5 %, 10° Brix, respectively with the increase in the pulp concentration from 2 to 12 %. Results of the sensory evaluation showed that there were significant differences (p<0.05) between treatments in terms of colour, aroma, consistency, taste and overall acceptability. There were no microorganisms observed in the RTS beverages. From the results of quality assessments, the formulated bael fruit pulp RTS beverage with 6% of pulp concentration was found to be superior and could be suitable for consumption up to a minimum period of 12 weeks without any significant changes in the quality characteristics.

Keywords: Bael fruit, RTS drink, Functional beverage, Microbial safety, quality attributes.