Quality characteristics of ready-to-serve (RTS) thandai beverage during storage
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Authors
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Manpinder Kaur
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Rekha Chawla
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Santosh K Mishra
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S Sivakumar
Keywords:
Traditional drink, Nuts, Storage study, Shelf life, AcceptableAbstract
The present study was conducted to evaluate the shelf life of traditional Indian milk beverage, thandai at refrigeration temperature. The product was packed in sterilized glass bottles with plastic seal and stored at refrigerated (4±1°C) temperature. The physico-chemical, microbiological, instrumental colour as well as sensory quality of the stored product was studied on daily basis considering the small life span of pasteurized product. Results indicated that the product became sensorily unacceptable after 10 days even under refrigeration temperature. Continuous decrease in sensory scores of pasteurized drink and increase in parameters like tyrosine, TBA, and peroxide value during storage indicated a life of 10 days during storage. Also, SPC and yeast & mould count increased statistically significantly during the storage period.
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