Quality characteristics of ready-to-serve (RTS) thandai beverage during storage

Abstract

The present study was conducted to evaluate the shelf life of traditional Indian composite milk beverage; thandai in ready to serve (RTS) form at refrigeration temperature. Pasteurized thandai drink was prepared using variety of nuts added in appropriate amount using standard methodology. Product was packed in cleaned, sterilized glass bottles with plastic seal on to the top and stored at refrigerated (4±1°C) temperature. The physico-chemical, microbiological, instrumental colour as well as sensory quality of the stored product was studied on daily basis, considering the short life span of pasteurized drink. Results indicated that the product became sensorily unacceptable after 10 days under refrigerated temperature wherein continuous decrease of sensory scores in thandai were observed and proximate parameters like tyrosine, TBA, and peroxide value increased during storage, indicating a life of 10 days. Thus, an acceptable quality thandai drink can be kept with its intact sensory profile for about 10 days.