Preparation and properties of herbal extract blended pineapple Ready To Serve (RTS)

Aqueousextractsofginger,cumin,lemongrass, mint and Holy basil were blended to Pineapple Ready to Serve (RTS) beveragesat5%,10%,15%and20%concentrations and quality parameters and sensory attributes of the products were analyzed. RTS blended with 5% extracts had thehighestTSS,titratableacidityandpreferablepH.T5(5%Cuminextract)0recorded the highest TSS (13.2Brix) and acidity (0.20 %). The colour indices showed that, the normal light yellow colour of the pineapple RTS had changed to various grades of greenish yellow to brownish yellow by the addition of the herbal extracts at different concentration. In the sensory evaluation, T10 (10% Lemon grass extract) recorded the highest overall acceptance followed by T9 (5% Lemon grass extract) and T5 (5% Cumin extract). Addition of cumin andlemongrassextractsatlowerconcentration to Pineapple RTS can form a novel beverage with improved physico-chemicalpropertiesandconsumeracceptance.