NUTRIENT ANALYSIS OF GUAVA BASED RTS BEVERAGE

Abstract

The study was carried out to standardize the method of preparation of guava RTS (readyto- serve) beverage and to evaluate organoleptic attributes such as colour, appearance, flavour, taste, texture and overall acceptability. The study was carried out in College of Community Science, ANGRAU, Lam, Guntur in the year of 2021-2022. In this study guava based RTS beverage was formulated with different proportions of guava pulp and water i.e., (RTSBF1) 20:80, (RTSBF2) 30:70 and (RTSBF3) 40:60 with equal amounts of sugar and citric acid. The products were organoleptically evaluated using 9 points hedonic rating scale by a semi-trained judge. The oneway ANOVA was used for a significant difference test in the mean scores of sensory evaluation. The RTS beverage prepared from (RTSBF3) 40:60 guava pulp and water were found to be superior over other proportions in respect of mean scores of organoleptic attributes i.e., colour (7.96), appearance (8.16), taste (7.52), flavour (7.20), consistency (6.88) and overall acceptability (7.60). Acceptability of the product was increased with the quantity of pulp in preparation for the RTS beverage. RTSBF3 has high nutritive content compared to regular beverages and other formulations due to the high quantity of guava pulp.