Abstract:
A study was conducted to develop a ready-to-serve (RTS) beverage using palmyrah fruit pulp
at different concentrations of 8, 10, 12, 14 and 16% with sugar, citric acid, distilled water
and potassium metabisulphite, considering the recommendations of Sri Lanka standards for
RTS fruit beverages. The results of physico-chemical analysis revealed that titrable acidity,
ascorbic acid and total sugar increased while the pH decreased and total soluble solids
remained same as 15o
Brix with the increase in the pulp concentration from 8 to 16%. The
findings of microbial studies showed no total plate counts in the formulated beverages.
Samples subjected to sensory evaluation showed that there were significant differences
between treatments with respects to colour, aroma, taste, consistency and overall
acceptability. From the results of quality assessments, the formulated beverage with 12% of
pulp concentration was found to be superior in quality and could be stored at 30±2°C for a
minimum period of six months without any significant changes in quality.
