Assessment the Storage Stability of Ready-to-Drink Beverage Prepared from Noni and Kokum Extract

Abstract

The noni extract was blended with kokum extract in varying proportions to enhance the color, flavor, and sensory qualities of a ready-to-drink blended beverage, while also masking the pungent smell of noni. Beverages containing 12.5 and 15% pulp, 15 ° Brix TSS, and 0.30% acidity were prepared with cumin and black pepper oleoresins added at 20 µl and 13 µl, respectively. These were filled into pre-sterilized 200 ml glass bottles, heat-processed, and stored for up to three months under ambient conditions (18-35°C). Chemical analyses and sensory evaluations of the RTD beverages were conducted at 15-day intervals over 90 days of storage. Minimal changes were observed in quality parameters such as TSS, titratable acidity, and ascorbic acid content during storage. However, the colour index, as determined by Hunter’s L*, a*, and b* values, and total phenol content decreased over the 90 days. The organoleptic quality score was highest for the noni-kokum blended beverage T5 (60% NE: 40% KE) at 7.84 after 90 days of storage. The results indicate that increasing the concentration of kokum extract enhances the acceptability of the beverages.