Development of Pear Fruit RTS Beverage

Development of Pear Fruit RTS Beverage

Amit V. Zambare1, Dhananjay A. Kulkarni2, Mahesh B. Patole3

1Associate Professor, Department of Process & Food Engineering,
Shriram College of Agricultural Engineering, Paniv, India.
E-mail: amitzambare1976@gmail.com
2,3Assistant Professor, Shriram College of Agricultural Engineering, Paniv, India

Abstract - The present study aimed to develop a nutraceutical ready-to-serve (RTS) beverage using pear fruit to enhance its nutritional value and extend its shelf life. Preliminary investigations were conducted based on the standards specified for RTS fruit drinks to create a suitable recipe. The RTS beverage was prepared with four levels of pear juice (35%, 45%, 55%, and 65%), sugar (10%, 15%, and 20%), and 0.2% citric acid. Sensory evaluation was carried out with the help of 30 trained panelists at seven-day intervals to determine the optimal juice concentration for the RTS. The sensory evaluation indicated significant differences between treatments concerning color, taste, consistency, and overall acceptability. The RTS beverage with 45% pear juice content and 15% sugar with 0.2% citric acid was selected as the best combination. A storage study was conducted to assess the effects on total soluble solids (TSS), acidity, and pH of the RTS over 35 days, with investigations at seven-day intervals. The study observed a slight increase in TSS from 17.5% to 18.9% and pH from 2.54 to 3.31, along with a slight decrease in acidity from 0.32% to 0.21%, when stored at room temperature (approximately 38°C to 41°C).

Keywords: Pear fruit, RTS, TSS, Acidity, pH, storage study

----------------------------------------------------------------------------------------------------------------