Formulation and Evaluation of Jamun RTS Blended with Avocado and Nannari – A Nutraceutical Drink

Abstract

Formulation of Jamun RTS, a nutraceutical beverage by blending Jamun with avocado and nannari, was conducted at College of Horticulture, Bangalore. The prepared Jamun RTS was analysed for physico-chemical characters and sensory quality at monthly interval for three months of storage. The TSS, pH, total sugars and reducing sugars were found to have increased during the storage whereas; acidity, anthocyanin, ascorbic acid content, total antioxidants, non- reducing sugars and the organoleptic scores had decreased. Among all the blended RTS treatments, highest pH 4.50 was observed in treatment, 10 ml juice containing 65: 30: 05 percents of jamun, avocado and nannari and sugar. While, maximum TSS (17.60 oB), ascorbic acid (24.72 mg 100 g-1), higher retention of anthocyanin content (11.80 mg 100 ml-1), total antioxidants (56.00 %) and total sugars (13.42 %) was found in treatment,16 ml juice containing 80: 15: 05 percents of jamun, avocado and nannari and honey.