Development of Ready-to-Serve (RTS) Beverages from Beetroot and Ashgourd: A Comprehensive Review
Monika
Department of Home Science, Baba Mastnath University, Rohtak (Haryana), India.
Ekta *
Department of Home Science, Baba Mastnath University, Rohtak (Haryana), India.
*Author to whom correspondence should be addressed.
Abstract
Innovative functional beverage creation has been spurred by growing customer demand for natural, health-conscious alternatives to artificial fizzy drinks. In this work, a novel Ready-to-Serve (RTS) beverage formulated from a synergistic blend of beetroot (Beta vulgaris) and ash gourd (Benincasa hispida) is developed, and its quality is evaluated. Because of its high betalain content and antioxidant qualities, beetroot was chosen, while ash gourd was included because of its alkaline nature, low calorie content, and cooling effects.
To guarantee palatability and shelf durability, several formulations were created by altering the juice ratios while standardizing the acidity and total soluble solids (TSS). In addition to an assessment of its bioactive components, the beverage was subjected to a thorough physicochemical examination that included measurements of pH, titratable acidity, and ascorbic acid content. The best formulation was 25% ashgourd and 75% beetroot content. The addition of ash gourd successfully counterbalanced the earthy beetroot overtones, according to the results, creating a pleasant sensory profile.
Keywords: Palatability, sensory, calorie content, pH, ascorbic acid