Author(s): Rakesh Gehlot, Rekha, Monika, Sandeep Kumar and Pranjali

Abstract: The nutritious and functional beverage was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Data reveal that yields of pulp in bottle gourd fruit was 77.36% while mint twigs and lime had 73.80% and 38.70% paste/juice yield respectively. Bottle gourd fruits, mint leaves and lime fruits had TSS (5.8, 3.0 and 7.5%), ascorbic acid content (144.40, 180.20 and 38.40 mg/100 g), total chlorophyll (144.40, 180.20, 38.40 mg/100 g),total phenols (85.33, 410.24 and 62.67 mg/100 g) and total antioxidant activity (69.55, 74.68 and 84.80%), respectively. Chia seeds contained proteins (16.86%), fat (31.18%) and fibre (23.62%).due to the supplementation of chia seeds. Spiced bottle gourd-mint-lime RTS drink variant supplemented with 2% chia seeds had maximum overall acceptability score (8.59). The scores for colour and appearance, flavour, taste, mouthfeel and overall acceptability in the beverage decreased significantly during storage, however, the product was found acceptable even at three months storage. Total soluble solids and acidity increased significantly while ascorbic acid, total phenols, total anti-oxidant activity and total chlorophyll decreased significantly during the storage period.

DOI: 10.33545/26174693.2024.v8.i6Sj.1408