Development and quality characterization of sapodilla ready to serve (RTS) drink

Abstract We have been awarded by nature with a stunning flora and fauna that has prettified our life. Sapodilla is well known for its therapeutic nutritive properties. good antioxidant mutagenic anticancer properties directly influence radical-scavenging potential. short shelf life due to perishable nature. An attempt was carried out develop sapodilla RTS beverages using sonication microwave techniques. Physicochemical attributes such as acidity, pH, TSS, pH activity of the ready serve (RTS) sensory were analysed during 90 days storage. The highest ° Brix found in T0 mean value 12.14 ± 1.19° Brix, T2 values 3.82 0.006% 4.28 lowest observed T1 3.72 0.03%. All treated samples subjected analysis including total phenols, flavonoids activity. phenolic content T 0 (334.53 1.66 μg GAE/100 mL juice). flavonoid 2 (316.67 19.51 CE/g), (111.48 24.28 CE/g). capacity (381.85 6.09 μl AAE/ml).The results evaluation revealed maximum score color, flavour, taste overall acceptability achieved treatment 2, which these treatments declared best treatment. Graphical