Development, optimization, and storage stability of clarified bael (Aegle marmelos) ready-to-drink beverage: Quality characteristics, microbial safety, and sensory evaluation

Abstract

This study aimed to develop a process technology for clarified bael ready-to-drink beverages. Process optimization focused on quality attributes, sensory evaluation, and microbial analysis during storage. The clarified bael juice was formulated with different variables mainly clarified bael juice (10–30 mL), sugar (6–20 g) and citric acid (0.1–0.5 g). The R² value for the models ranged from 0.7394 to 0.9870 for physicochemical parameters and from 0.8637 to 0.9186 for sensory parameters. The optimized formulation was characterized by a pH of 3.1, total soluble solids of 13 °Brix, 0.26 % acidity, 3.79 mg/100 mL ascorbic acid, and 3.32 mg GAE/100 mL total phenolic content, with sensory scores of 7.51, 7.23, 7.34, and 7.52 for color, aroma, taste, and overall acceptability, respectively. The final formulation comprised 20 mL clarified bael juice, 11 g sugar, and 0.33 g citric acid. Microbial counts remained within permissible limits, confirming the ready-to-drink juice's safety for consumption throughout the storage period.