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Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015

Study of Physico-Chemical Properties and Sensory Attributes of Beetroot-Orange RTS Drink

Dambalkar V. S. ^[2] | Rudrawar B. D. ^[2] | Poojari V. R. ^[2]

Abstract: Fruit and Vegetable juices are valuable source of antioxidants because it contains a significant amount of bioactive compounds. The root plants like Beta vulgaris (beetroot) and Daucus carota (carrot) and Zingiber officinale (ginger) possesses wide range of compounds like flavonoids, phenolic acid, amino acid, ascorbic acid, tocopherol and pigments. The antioxidant rich extracts of above roots can be added in fresh juice of Citrus sinensis (orange) for the preparation of refreshing, thirst quenching & energizing Ready to serve beverage that not only improve the health but also fulfils the nutritional requirements. The formulation was prepared by combination of different proportions of orange juice, beetroot juice, ginger juice and carrot juice. The formulation prepared in the ratio of 50301010 containing (ml) of beetroot orange ginger carrot was rated most acceptable by a panel of judges on a nine point hedonic scale and composite scoring test. Proximate composition revealed that sample BOGC 2 contains (0.288 %) proteins, (13.2 %) carbohydrates (0.06 %) fat and (21.454 mg) of vitamin C. The prepared health drink was packed in glass bottles with cork cap and stored at refrigerated temperature satisfactorily for the period of more than 30 days. While, the juice of these roots can be used as valuable ingredients for the production of health beverage with all the important properties and medicinal characteristics.

Keywords: Ready to serve, Bioactive, Sensory evaluation, Antioxidants

Edition: Volume 4 Issue 10, October 2015,

Pages: 589 - 594

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