Studies on development and various properties of banana rts beverage

The banana RTS beverage was developed by using various combinations of banana pulp and sugar (1:0.75, 1: 1.00 and 1:1.25 kg/kg of pulp). The prepared samples were stored under three conditions (refrigeration condition; 5°C, BOD incubator; 25°C and room temperature; 30–35°C) up to 90 days. Various quality parameters were evaluated for fresh as well as stored samples after 15 days of interval. The TSS, acidity and optical density of banana RTS beverage significantly increased with increase in the level of sugar at a particular storage temperature. While, the pH was decreased with increase in the level of sugar and values obtained as 4.213, 4.147 and 4.123 for pulp to sugar ratio of 1:0.75, 1:1 and 1:1.25, respectively. The microbial growth increased with increase in storage temperature. The microbial growth (TPC values) were observed as 1.026x10⁵ cfu/ml, 1.067x10⁵ cfu/ml and 1.095x10⁵ cfu/ml at 5°C, 25°C and 35°C storage temperature for pulp to sugar ratio of 1:0.75 after 15 days of storage. It was observed that the microbial growth decreased with increase in the level of sugar. The TPC values were observed as 1.026 x10⁵ cfu/ml, 1.015x10⁵ cfu/ml and 1.005x10⁵ cfu/ml for pulp to sugar ratio of 1:0.75, 1:1 and 1:1.25, respectively, after 15 days of storage. The maximum overall acceptability score for the fresh samples prepared with equal amount of banana pulp and sugar level (1:1) were awarded as 7.80 (like very much). However, the minimum score of 5.07 (neither like nor dislike) was awarded to that sample which had lowest level of pulp to sugar ratio of 1:0.75 after 90 days of storage at room temperature. The overall acceptability of beverage decreased with increase in storage period irrespective of storage conditions.