Effect of Thermal, and Microwave Treatment on Bioactive Compound, Antioxidant Activity, and Sensory Quality of Lime-Flavored Dragon Fruit RTS Beverage

Aims: The aim of the current study was to investigate effect lime juice standardization on sensory evaluation, and changes in betacyanin content, antioxidant activity, attributes lime-flavored dragon fruit RTS beverage processed with thermal, microwave processing.
 Study Design: CRD Factorial CRD.
 Place Duration Study: College Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, between October 2021 july 2023.
 Methodology: (12% juice, 0.1% citric acid, 12°Brix TSS) incorporated 3% evaluation basis subjected processing. thermal treatment carried out for 5, 10, 15 min at 70, 80, 90°C, while done fixed power density 900 W 30, 60, 90, 120, 150 sec beverage.
 Results: 5 70°C found best among all treatments better content retained (23.80 mg/L), 73.43% whereas 30 exposure time had (29.87 54.31% activity than other treatments.
 Conclusion: retention higher processing processing, reported treatment.