Vol. 9, Issue 4 (2021)
Studies on effect of blending and storage of value-added Rhododendron based ready to serve beverage
Author(s): Shalini Devi, YS Dhaliwal, ChanderKanta Vats and Akanksha Soni
Abstract: Background: The goal of this study was to develop a value-added RTS beverage from rhododendron flowers and to look into the effects of storage and blending ratios on the chemical properties and sensory quality of the finished product.
Methods: The flowers utilised in the study were obtained from district Kangra, Himachal Pradesh. After removing the inedible portion of the flower, the juice was collected and RTS beverage was made using various blends of rhododendron, lemon, and plum juice. Chemical parameters (TSS, acidity, Brix acid ratio, ascorbic acid, total sugars a) of the formulated RTS beverage were examined.
Results: RTS beverage acidity was increased from 0.43 to 0.53 per cent, while TSS was reduced from 13.00 to 12.83ºB. During storage, total sugars declined from 13.21 to 13.20 percent.
Pages: 348-353 | 349 Views 97 Downloads
download (3812KB)
How to cite this article:
Shalini Devi, YS Dhaliwal, ChanderKanta Vats, Akanksha Soni. Studies on effect of blending and storage of value-added Rhododendron based ready to serve beverage. Int J Chem Stud 2021;9(4):348-353.
