Development and storage stability of thermally processed mixed vegetable ready to serve (RTS) juice

The aim of the experiment was to formulate a mixed vegetable ready to serve juice to fulfill the nutritional requirements of people as well as to study the effect of heat treatments on the physicochemical, phytochemical properties and the antioxidant activity, to know the shelf stability of the prepared RTS juices. Selected vegetables, herbs and spices were utilized to attain the human nutritional requirements. The methodology includes the extraction of juice from vegetables and then mixing it according to the individual proportions obtained by the CRD using Response Surface Methodology. The mixed juice was pasteurized after the addition of herbs and spices. Guar gum was added as a stabilizer. Samples were subjected to open vat sterilization and autoclaving, one sample being kept without guar gum and sterilized in an open vat. All the juices were analyzed monthly for the physicochemical, phytochemical parameters and antioxidant activity. At the end of 6 months, only Vitamin C and antioxidant activity changed significantly (p≤0.05). Rest all the parameters changed non-significantly (p≤0.05). The prepared juices were also organoleptically acceptable even after the 6 months storage.