Preparation of ready-to-serve (RTS) beverage from palmyrah (Borassus flabellifer L.) fruit pulp

A study was conducted to develop a ready-to-serve (RTS) beverage using palmyrah fruit pulp at different concentrations of 8, 10, 12, 14 and 16% with sugar, citric acid, distilled water and potassium metabisulphite, considering the recommendations of Sri Lanka standards for RTS fruit beverages. The results of physico-chemical analysis revealed that titrable acidity, ascorbic acid and total sugar increased while the pH decreased and total soluble solids remained same as 15°Brix with the increase in the pulp concentration from 8 to 16%. The findings of microbial studies showed no total plate counts in the formulated beverages. Samples subjected to sensory evaluation showed that there were significant differences between treatments with respects to colour, aroma, taste, consistency and overall acceptability. From the results of quality assessments, the formulated beverage with 12% of pulp concentration was found to be superior in quality and could be stored at 30±2°C for a minimum period of six months without any significant changes in quality.

Keywords: Palmyrah; Physico-chemical analysis; Ready-to-serve beverage; Sensory evaluation.

DOI: 10.4038/jas.v5i2.2787

The Journal of Agricultural Sciences, 2010, vol. 5, no 2 pp.80-88