Studies on stability and quality of jamun-mango blended ready-to-serve beverage

Abstract

Jamun fruits are sweet and sour which are rich in nutrients but not acceptable due to high acidity or poor taste and flavour. However, its juice can be blended with other fruits to improve the acceptability and make use of available nutrients. Hence, an experiment was carried out to study blended jamun-mango juice for the preparation of jamun-mango blended ready-to-serve (RTS) beverages with 15% juice, 15oBrix total soluble solids and 0.2% acidity. Jamun and mango juices were blended in the ratio of 100% jamun juice as control and in the ratio of 90:10, 80:20, 70:30 and 60:40. During six months of storage, total soluble solids increased, whereas acidity decreased slightly. Anthocyanin content decreased throughout the storage period. The results of ready-to-serve beverage reveled that maximum iron (0.16 mg/100 g) was found in T1 treatment (100% jamun juice). After six months of storage, sensory evaluation revealed that the treatment T3 (80:20, jamun: mango) recorded the highest score for flavour (7.24), body (8.70) and for overall acceptability (7.66). The same combination retained the maximum anthocyanin content of 31.16 mg/100 g after 6 months of storage and was judged as the best.