Introduction. Natural beverages
face strong competition from synthetic drinks in the open market.
Creation of diversity in natural products is a key strategy to withstand
this competition. Pummelo (Citrus grandis Linn.)
is one such potential fruit which could be exploited on a commercial
scale if processed properly. The bitterness of pummelo juice is
a serious handicap in its utilization. The present study aimed at
preparation of a cost-effective, palatable blended beverage of pummelo.
Materials and methods. To overcome this problem, pummelo
was blended with mango ginger and kokum juice in the ratio of [65:30:5]
for the preparation of syrup. The product was stored for 120 days
in ambient conditions of storage and analyzed for changes in its
physicochemical constituents. Results and discussion.
Total soluble solids and total sugar increased during storage, while
titratable acidity and ascorbic acid content decreased slightly
during storage. Organoleptically, the best recipe was 25% juice,
70 °Brix total soluble solids and 1.5% acidity with a score of 6.3
out of 7.0 for overall acceptability. Mango ginger juice suppressed
the bitter aftertaste of pummelo juice and imparted its characteristic
taste and flavor to the product. The product was shelf-stable and
had important medicinal constituents in it. The [total revenue / total
cost] ratio of the product was 2.90.