Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Dragon Fruit

Abstract

Aim: The aim of the present investigation was to standardize dragon fruit (H. polyrhizus) RTS beverage based on sensory evaluation and changes in TSS, ascorbic acid, color value, titratable acidity and antioxidant activity and overall acceptability. Study Design: RSM (Response Surface Methodology) with face centered design. College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, between August 2022 to July 2023. The dragon fruit RTS beverage was prepared with dragon fruit juice, sugar and citric acid at three different levels of combinations ranged from 10-14 %, 10-15% and 0.3-0.9% respectively. The efforts were made to study biochemical composition and sensory properties of the RTS beverage. The optimized value for standardized dragon fruit RTS beverage were observed for 14% fruit juice, 12.75% sugar and 0.38% citric acid based on results obtained. It was optimized based all sensorial quality attributes such as color, flavor, taste, overall acceptability and TSS (15.70oBx) antioxidant activity (26.44% DPPH inhibition) and color value (a*) 1.49 were found enhanced as concentration of juice was increased. The dragon fruit RTS beverage prepared by using dragon fruit juice, sugar and citric acid was nutritious and also safe for consumption since there is no addition of artificial color and flavor.