Studies on development of honey malta ready-to-serve beverage and its quality evaluation during storage

The present investigations were conducted at VCSG UUHF, Bharsar, Pauri Garhwal during 2015–2016, to develop honey-malta (Citrus sinensis L. Osbeck) RTS beverage. The experiment was laid out in completely randomized design with 3 treatments and 4 replications of each treatment and randomized block design for sensory analysis. Honey malta RTS was prepared and evaluated for physical, bio-chemical and antioxidant parameters. All physicchemical parameters were positively affected by different preservation methods, viz., pasteurization (65°C for 30 minutes), preservative (sodium benzoate 120 ppm) and pasteurization with half preservative (65°C for 30 minutes with sodium benzoate 60 ppm). With advancement of storage period decreased TSS, total sugars, reducing sugars, pH, ascorbic acid and total phenols but slight increase in titrable acidity was observed. Overall, pasteurization with half preservative (65°C for 30 minutes with sodium benzoate 60 ppm) was recommended as best method of preservation among all three preservation methods with best sensory and nutritional values.