Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 °C) and room temp...

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Bibliographic Details
Main Authors: R. Hemalatha, Amarjeet Kumar, Om Prakash, A. Supriya, A. S. Chauhan, V. B. Kudachikar
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Beverages
Subjects:
cape gooseberry juice
RTS beverage
ascorbic acid
β-carotene
sensory profile
microbiological profile
storage conditions
Online Access:http://www.mdpi.com/2306-5710/4/2/42

Internet

http://www.mdpi.com/2306-5710/4/2/42

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