Abstract:
The experiment was conducted to formulate the low calorie cabbage-lime blend
Ready-to-Serve (RTS) functional beverage. Considering the results of
preliminary studies, six formulations of the low calorie functional RTS beverage
were prepared by blending different ratios of cabbage and lime juice (27:3, 24:6,
21:9, 18:12 and 15:15) including control, where only cabbage juice was added.
The prepared formulations were subjected to nutritional and sensory evaluation
after the formulations were done. Nutritional parameters including titrable
acidity, pH, vitamin C, total sugar and total soluble solids were analysed.
Sensory attributes of color, aroma, taste, appearance (cloudiness) and overall
acceptability were evaluated using a seven point hedonic scale. The nutritional
analysis of the fresh low calorie RTS beverage showed the increasing trend in
titrable acidity (from 0.32% to 1.3% as citric acid), vitamin C (from 8.35
mg/100 ml to 17.75 mg/100 ml), total sugar (from 2.75% to 4.99%), and total
soluble solids (from 4.64 ° Brix to 5.17 °Brix) with the increase of lime juice
from 3% to 15%. The pH was reduced when the lime juice concentration
increased. The sensory assessment of fresh low calorie RTS beverage revealed
that there were significant (p < 0.05) differences among the sensory attributes.
The highest overall acceptability was observed in the formulation with 18%
cabbage juice and 12% lime juice with ideal functional qualities
