Expression of rhododendron aqueous extract and its use in preparation of RTS beverage

Preparation of extract from flowers or herbs for production of any processed product is utmost important to obtain product of good quality. Rhodo drinks are popular in some hilly regions of India but there is a lot of variation in the protocol followed for preparation of petal extract. As a result, consistent product quality is not obtained. The present investigation was undertaken to standardize the technique of obtaining rhododendron (buransh) aqueous extract so that it could be successfully employed in the preparation of ready-to-serve beverage (RTS). Independent factors of the experiment included petal to water ratio (1: 0.75 to 1: 2.0), boiling time (0–15 min.) alongwith the crushing treatment. Best methods were selected based on better recovery of soluble solids, acid and vitamin C. The selected six combinations were used for preparation of RTS beverages using extract equivalent to 10% petal content with 10% TSS and 0.40% acidity. RTS beverage prepared from extract obtained by crushing petals in water (1: 2) followed by boiling for 5 min. gave the product of highest overall acceptability (8.25). Product was further improved by flavouring with strawberry essence.