Effect of Storage Conditions and Period on the Organoleptic Properties of Value Added Ready-To-Serve (RTS) Beverage from Starfruit

The experiment was carried out to study the effect of storage conditions and period on the organoleptic properties of starfruit RTS beverage with the objective to evaluate the shelf life of starfruit RTS beverage. The prepared starfruit RTS beverages were stored at ambient room temperature condition and refrigerated condition for a period of 30 days. During the storage, the change in organoleptic properties viz. colour, taste, flavour and overall acceptability was recorded to evaluate the shelf life of the starfruit RTS beverage. The samples were analyzed using the 9-point hedonic scale rating method by a panel of five judges at an interval of 15 days for a period of 30 days. The shelf life studies revealed that although there was a change in the organoleptic properties of starfruit RTS beverage samples after 30 days of storage, the changes were less remarkable in the refrigerated storage condition compared to those of the ambient room temperature storage condition. The refrigeration extended the shelf life of the starfruit RTS beverage up to 30 days.