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

Prasad Patil *

College of Agriculture, KAU Thrissur, Kerala, India.

Thippanna K S

CHEFT Devihosur, Haveri, Karnataka, India.

Jagadeesh S L

Department of Post Harvest Management, College of Horticulture Bengluru, Karnataka, India.

Bhuvaneshwari G

Department of Post Harvest Management, College of Horticulture Bagalkot, Karnataka, India.

Rudresh D L

Department of Agricultural Microbiology, College of Horticulture Bagalkot, Karnataka, India.

Arunkumar Kamble

Department of Fruit Science, College of Horticulture Bagalkot, Karnataka, India.

*Author to whom correspondence should be addressed.


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.

Keywords: Blended beverage, kokum extract, noni extract, RTD, storage stability


How to Cite

Patil, Prasad, Thippanna K S, Jagadeesh S L, Bhuvaneshwari G, Rudresh D L, and Arunkumar Kamble. 2025. “Assessment the Storage Stability of Ready-to-Drink Beverage Prepared from Noni and Kokum Extract”. Journal of Advances in Biology & Biotechnology 28 (1):671-84. https://doi.org/10.9734/jabb/2025/v28i11922.