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VOL. 10, ISSUE 3 (2025)
Development and quality evaluation of fig based rts (ready-to-serve) beverage
Authors
Prathamesh Gavane, Prathmesh Phadtare, Prathmesh More, Prathamesh Thorat, Pratham Suryavanshi
Abstract
The present work evaluates the development and quality of a
ready-to-serve (RTS) beverage based on figs. Seeing that figs have high
nutrition and a short life span, the beverage was created to keep them fresh,
prevent spoilage and add value. To make the RTS beverage, we added 25% fig pulp,
adjusted it to 17° Brix TSS and included 0.3% citric acid, 0.1% pectin and
90-ppm sodium benzoate. The results of physical and chemical tests proved that
the beverage continued to meet strict safety and quality rules, with a pH of
3.6 and stable acidity and preservatives throughout. The nutritional analysis
showed that the product supplied plenty of energy (88 kcal/100g), a high amount
of carbohydrates (21.08 g) and no fat (0.00 g) and therefore suggested it to
health-conscious shoppers. Results of this research suggest that drinks made
with figs in RTS processes can help people with rural incomes and benefit
public health. Further study should be carried out to test adequacy over long
periods, how successful it is with people and whether it can be scaled up.
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Pages:46-49
How to cite this article:
Prathamesh Gavane, Prathmesh Phadtare, Prathmesh More, Prathamesh Thorat, Pratham Suryavanshi "Development and quality evaluation of fig based rts (ready-to-serve) beverage". International Journal of Food Science and Nutrition, Vol 10, Issue 3, 2025, Pages 46-49
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