European Journal of Nutrition & Food Safety

Ready-to-serve (RTS) beverages offer a practical means of utilising underexploited horticultural produce while improving palatability and storage stability. This study standardised an RTS drink prepared from aonla, rangpur lime and ginger blends and evaluated physicochemical and sensory changes during ambient storage. Seven blend combinations were formulated with a total juice content of 10% and adjusted to 13% total soluble solids (TSS), 0.20% titratable acidity and 70 ppm sulphur dioxide. Sensory evaluation was conducted using a nine-point hedonic scale. The selected formulation was prepared under identical processing conditions before storage evaluation. The blend containing 40% aonla juice, 50% rangpur lime juice and 10% ginger juice (T₄) achieved the highest overall acceptability score of 8.05 and was selected for storage assessment. During four months of storage in glass bottles, TSS increased from 13.00% to 13.51%, titratable acidity from 0.20% to 1.22%, reducing sugars from 0.54% to 1.33%, and total sugars from 12.58% to 12.82%. Vitamin C decreased from 59.66 to 58.78 mg 100 mL⁻¹, non-reducing sugars declined from 12.04% to 11.49%, and the organoleptic score decreased from 8.05 to 7.10. Nevertheless, the beverage remained organoleptically acceptable throughout the storage period. These findings identify a balanced aonla–rangpur lime–ginger formulation with acceptable sensory quality and stability during four months of ambient storage.