A study was undertaken to evaluate the physico-chemical and sensory quality of RTS beverage of sugarcane and pineapple. Juices from sugarcane and pineapple were blended in different ratio like 2:8, 4:6 and 8:2. Two levels of sodium benzoate (100 ppm and 125 ppm) and one level of potassium metabisulphite(120 ppm) were considered as preservatives for the study. Afterwards, preservatives were mixed followed by bottling. exhausting, crown corking, COOling and labeling. Labeled bottles were stored at room temperature. The physico-chemical data on pH, TSS, acidity, optical density and sensory properties were analyzed. Results revealed that the acidity, optical density and TSS increased with increase in the sugarcane juice as well as the storage period. However. pH of RTS beverage decreased with increase in sugarcane juice as well as the storage period. The highest scores for colour, flavour, texture and taste were awarded to samples having juice composition (sugarcane: pineapple) 20:80 with sodium benzoate @ 100 ppm. juice composition (sugarcane: pineapple) 20:80 with potassium metabisulphite @125 ppm. juice composition (sugarcane: pineapple) (80:20 with sodium benzoate @ 100 ppm and juice composition (20:80 with sodium benzoate @ 125 ppm, respectively.
Sugarcane, pineapple, RTS, beverage, juice, blending, physjco~chemical, sensory quality
