Physico-chemical Changes of Lime-aonla Spiced Beverage During Storage

Lime-aonla (Emblica offcinalis) spiced beverages were prepared from ʹDesiʹ variety of aonla and ʹKagziʹ lime; 6% blended juices (95:05) were used for preparation of ready-to-serve (RTS) beverages having 10° Brix, 0.3% acidity and different aqueous spice extracts. The RTS beverages stored in white and amber coloured bottles for 6 months at ambient temperature (12.5-36°C), cool chamber (10-29.6°C) and low temperature (4 (plus-minus) 1°C) showed a gradual decrease in sensory quality, acidity, ascorbic acid and tannin contents. Retention of ascorbic acid was more in beverages stored in amber coloured bottles under low temperature. An increasing trend was found in total soluble solids, reducing sugars, total sugars and non-enzymatic browning (NEB). The Hunter colour values Lʹ and aʹ got decreased over 6 months. The major volatile flavouring compound in lime-aonla spiced beverage was zingiberene which decreased during storage.