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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

  • Print ISSN 0971-4456

  • Online ISSN 0976-0563

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Research Article

Asian Journal of Dairy and Food Research, volume 39 issue 1 (march 2020) : 49-57

Development and Optimization of Ready to Serve (RTS) Beetroot Drink

Atul Dhiman, Devanshi Chawla, Dhruv Thakur, Divya Chauhan, Chirag Bharara, Anurag Singh
1Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131 028, Haryana, India.
Cite article:- Dhiman Atul, Chawla Devanshi, Thakur Dhruv, Chauhan Divya, Bharara Chirag, Singh Anurag (2020). Development and Optimization of Ready to Serve (RTS) Beetroot Drink. Asian Journal of Dairy and Food Research. 39(1): 49-57. doi: 10.18805/ajdfr.DR-1504.

ABSTRACT

Beetroot is rich in various nutrients. Hence the present study was conducted to develop a ready to serve (RTS) drink using beetroot juice. The juice of beetroot was extracted and added with different concentrations of sugar and citric acid to optimize the best-suited combination of ingredients. Standardization of RTS was done using ranking sensory evaluation test. Two variants of ginger and black pepper flavor were also prepared and standardized. The standardized amount of ingredients after sensory analysis for RTS was found to be 17.7% juice content, 7.5% sugar and 0.1% citric acid. The black pepper variant was standardized at 0.4% black pepper in the original product and the ginger variant standardized at 1.5% ginger extract. The beetroot drink and its variants having an optimized amount of ingredients were analysed for their physico-chemical properties. Shelf life analysis for a period of one month was also carried out.

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