Preparation and Standardization of Healthy Ready to Serve (RTS) Beverage Made from Oranged Juice Blended with Bael Fruit

Abstract

The increased demand for ready-to-serve (RTS) drinks underscores the need for formulations that are both nutritional and appealing. Bael (Aegle marmelos) is an indigenous fruit known for its antioxidants and medicinal benefits, although it is less commonly consumed due to its astringency. The goal of this study was to create and standardize RTS drinks by combining bael pulp and orange juice to increase sensory appeal and nutritional value. Three formulations were created: T1 (60% bael + 40% orange), T2 (20% bael + 80% orange), and T3 (40% bael + 60% orange), with sugar and citric acid as additions. A 9-point hedonic scale was used to evaluate the drinks' physicochemical properties (TSS, pH, acidity, and ascorbic acid concentration) as well as their sensory features. In addition, the optimized beverage had favorable nutritional characteristics, such as pH 4.8, 0.4% acidity, 18°Brix TSS, and 32.5 mg/100 mL ascorbic acid. Both safety and consumer appeal are guaranteed by these parameters, which are in line with typical quality levels for fruit-based beverages. A functional RTS beverage with enhanced palatability, nutritional content, and potential as a health-conscious substitute for traditional soft beverages is created by mixing 20% bael with 80% orange juice, according to the study's findings.