Development and Quality Evaluation of RTS (Ready to Serve) Beverages Made from Traditional Indian Medicinal Plants

Kinnow juice, Basil extract, ginger and sugar syrup were optimized and blended to form a RTS beverage which was pasteurized at 90°C for 25 sec cooled and stored at refrigerated temperature 5°C for 20 days. Physic-chemical and sensory analysis was done. Marginal changes in pH, total soluble solids, acidity, vitamin C and antioxidant content were observed. The TSS increased during the storage period and was reported to be increased by 2.5°Brix....