Development and quality evaluation of bael-pineapple-lemon ready-to-serve (RTS) beverage

Abstract

This study aimed to develop a process for the development of ready to serve (RTS) beverages from Bael, Pineapple and Lemon. The feasibility of blending Bael and pineapple juice in combination with lemon extracts in different ratio for preparation of blended Ready-to-Serve beverage. The blended RTS was analyzed for its different physicochemical as well as sensory qualities by adopting 9 point Hedonic scale. Among different blended ratio for prepared RTS, the ratio of 60:30:10 was reached the highest sensory scores for overall acceptability.