Standardisation of RTS beverage from reconstituted cashew apple-based blended juice powder along with Sugandi

Abstract

Cashew has commercial value for its nut and peduncle (false fruit), known as cashew apple. Requirements of consumers considering convenience, food safety, health benefits and sensory quality have increased demand for fruit juices. Instant juice powders can meet consumer requirements being cheap to transport and with prolonged shelf life. Then the blended juice was mixed with maltodextrin @15 per cent, i.e., 15 g for 100 mL of blended juice by proper homogenisation. The roots of the sugandi (Swallow root-Decalepsis hamiltonii) were collected, cleaned thoroughly and the central white portion of the roots was discarded. Among the blended juice treatment combinations, the highest pH of 3.45 was recorded in B3 (75% cashew apple juice + 25% pineapple juice powder at 150°C inlet temperature with a flow rate of 10 mL min-1). The ready-to-serve (RTS) beverage, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60th day of storage), indicating its fitness for consumption with maximum flavour, taste and overall acceptability.