Journal of Basic and Applied Research International

The intake of nutrient-rich beverages is becoming increasingly important for contemporary dietary health. This study investigates the creation and physico-chemical optimization of a Ready-To-Serve (RTS) drink made by blending ash gourd (Benincasa hispida) and beetroot (Beta vulgaris). Although these vegetables have been traditionally used in Indian cuisine for their aesthetic qualities and therapeutic effects—including managing conditions such as epilepsy, diabetes, peptic ulcers, and cardiovascular issues—such health beverages have recently declined in popularity. In this study, different RTS formulations were developed by varying the ratios of ash gourd and beetroot juice to improve consumer acceptance. The physicochemical assessments—measuring moisture, pH, Total Soluble Solids (TSS), and reducing sugars—show that the blends provide notable functional benefits. Beetroot was included to boost the beverage's health-promoting properties due to its high levels of bioactive compounds like betalains and to possibly prolong shelf life by reducing pH. Sensory evaluation of five RTS samples was conducted using a 9-point hedonic scale to identify the superior formulation. A panel assessed the samples based on appearance, flavor, taste, mouthfeel, and overall acceptability within a controlled environment. The highest-rated sample was selected for further study based on these sensory attributes. Recent research highlights the potential of utilizing local vegetables in food processing to satisfy increasing consumer demand for affordable and healthy options. While the produced RTS drink shows promising health benefits and appealing visuals, future studies should aim to enhance taste by adding local spices such as ginger or cardamom and test the product’s stability and retention of active compounds over time during storage.