Pomegranate RTS Beverages

The blended RTS was prepared by maintaining 15 0B T.S.S. 0.3 per cent acidity with 100 ppm Sodium Benzoate as preservative.The observation in respect of chemical analysis and sensory evaluation were recorded periodically.The TSS pH and sugars of pomegranate RTS was increased with increased storage period irrespective storage methods under study. While ascorbic acid titratable acidity were found decreased throughout the storage period at ambient temperature storage. Minimum change in TSS sugars ascorbic acid acidity and ph was observed in refrigerated storage condition while maximum change was recorded in at ambient storage conditions.Further the taste colour flavor and overall acceptability scores decrease continuously decrease with an advancement of storage period.