Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

• RTS was prepared using Kinnow-amla blend • Effect of storage duration on pH, TSS, TA, TPC and antioxidant properties was studied • HPLC was done to identify the specific bioactive compounds in RTS samples The experimental work on ready to serve Kinnow-Amla beverage was conducted to check the effect of storage duration on sensorial, physicochemical and antioxidant properties. Experimental work during the present study aimed to prepare Kinnow-amla based blended ready to serve beverages. Kinnow and amla juice was blended in different proportion to prepare five different samples or ready to serve beverage. Beverage samples were studied in terms of their pH, total soluble solids, antioxidant properties, titratable acidity, and sensorial parameters. Samples were stored for a period of 90 days and the effect of storage duration on different parameters were studied. The output from experimental work revealed compositional changes in Kinnow-Amla based ready to serve beverages. Decrease in pH, total phenolic content and increase in total soluble solids was observed during the storage period (90 days). Sensorial score revealed that, Kinnow-amla RTS remains acceptable only up to 60 Days, thereafter a decrease in quality attributes has been observed. Kinnow-amla based ready to serve beverage could be used as health benefiting antioxidant rich drink.