Physio-biochemical and Sensory Evaluation of Dragon Fruit-based Mixed Ready-to-Serve (RTS) Beverage
Sanchayeeta Gohain *
Department of Horticulture, AAU, Jorhat, Assam, India.
Manoranjan Neog
Department of Horticulture, AAU, Jorhat, Assam, India.
Ananta Saikia
Department of Horticulture, AAU, Jorhat, Assam, India.
Utpal Kotoki
Department of Horticulture, AAU, Jorhat, Assam, India.
Prakash Kalita
Department of Crop Physiology, AAU, Jorhat, Assam, India.
Soumitra Goswami
Department of Horticulture, AAU, Jorhat, Assam, India.
*Author to whom correspondence should be addressed.
Abstract
An experiment was conducted during 2022–2024 to develop a novel dragon fruit-based blended RTS beverage. Red-fleshed dragon fruit juices were blended with pineapple, guava, and sweet orange juices in different proportions following FSSAI specifications. A significant influence was observed in the acid–sugar balance and bioactive composition of the RTS because of blending. Titratable acidity was observed to increase mostly in sweet orange blends (T9 = 0.40). Reducing sugars exhibited a growing trend with higher blending levels. Ascorbic acid content increased in citrus blends with a maximum of 9.72 mg/100 ml in T8. Better retention of betacyanin pigment was observed in sweet orange blends. Colour analysis indicated increased lightness and chromatic shifts in blended treatments, whereas browning index was higher in citrus-based blends. Sensory evaluation showed greater acceptability of blended beverages compared to control, with T8 (75% dragon fruit juice + 25% sweet orange juice) emerged as the most preferred formulation.
Keywords: Dragon fruit, RTS, blending, biochemical, organoleptic evaluation