Standardisation of RTS beverage from reconstituted cashew apple-based blended juice powder along with Sugandi

Cashew has commercial value for its nut and peduncle (false fruit), known as cashew apple. Requirements of consumers considering convenience, food safety, health benefits and sensory quality have increased demand for fruit juices. Instant juice powders can meet consumer requirements being cheap to transport and with prolonged shelf life. Then the blended juice was mixed with maltodextrin @15 per cent, i.e., 15 g for 100 mL of blended juice by proper homogenisation. The roots of the sugandi (Swallow root Decalepsis hamiltonii) were collected, cleaned thoroughly and the central white portion of the roots was discarded. Among the blended juice treatment combinations, the highest pH of 3.45 was recorded in B3 (75% cashew apple juice + 25% pineapple juice powder at 150°C inlet temperature with a flow rate of 10 mL min-1). The ready-to-serve (RTS) beverage, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60th day of storage), indicating its fitness for consumption with maximum flavour, taste and overall acceptability.


Introduction
Cashew (Anacardium occidentale L.), belonging to the family Anacardiaceae, one of the important dry land plantation crops cultivated in India, ranks third in its export value among internationaly traded kernels. It is native to Brazil and well distributed in both tropical and sub-tropical regions of the world. In India, it covers an area of 10.6 lakh hectares with an annual nut production of 8.17 lakh tonnes with average productivity of 753 kg ha -1 . In India, it is grown in 17 states which include Kerala, Tamil Nadu, Maharashtra, Goa, Karnataka, Andhra Pradesh, Orissa, West Bengal, Chattisgarh, Jharkhand, Tripura, Meghalaya and Assam (Hubbali, 2019). In Andhra Pradesh, it is cultivated in an area of 1.85 lakh hectares with an annual nut production of one lakh tonnes and average productivity of 646 kg ha -1 (Hubbali, 2019).

Extraction of cashew apple juice
The ripened and blemish-free cashew apples were cut into pieces and fed to the mechanical juice extractor. The cut pieces were pressed out using a motor-operated screw type juice extractor, and the juice obtained was thus collected into a stainless steel container before clarification.

Clarification of juice
Cashew apple juice is highly perishable when fresh, often spoils within a day. The juice contains tannins, which causes astringency and should be removed to improve the quality of the juice. The cashew apple juice was strained through a muslin cloth and collected into a wide mouth stainless steel container. The clarifying agent, cooked sago @ 2 g + citric acid @ 2.5 g per litre of juice, was added slowly by stirring the juice in a circular motion till the entire juice formed into curd-like precipitate. The precipitate was allowed to stand for eight hours, and the clear supernatant was collected slowly without disturbing the residue. The clear juice obtained was strained through a muslin cloth and used in this experiment.

Preparation of different blended juices
The fruit juices prepared from mango, orange, pineapple and cashew apple were blended in the ratio of 75:25 viz., cashew apple juice with other juice containing 40 treatments and observations were recorded for different parameters. The blended juice was prepared by addition of cashew apple juice with mango juice in the proportion of 75 mL + 25 mL, cashew apple juice with orange juice in the proportion of 75 mL + 25 mL, cashew apple juice with pineapple juice in the proportion of 75 mL + 25 mL and 100 per cent cashew apple juice alone.

Carriers
The carrier material used for microencapsulation was maltodextrin (MD), obtained from Himedia Laboratories Limited, India. Maltodextrin is a non-sweet, soluble, white to an off white coloured, slightly hygroscopic powder having 20 dextrose equivalence. MD was used because of its neutral colour, taste and relatively low cost. It is considered hydrolysed starch, and it is obtained by the action of either acids or enzymes. The addition of MD in food material before spray drying can reduce stickiness and agglomeration problems during the storage of the end product.

Addition of maltodextrin and homogenisation
The blended juice was mixed with maltodextrin @15 per cent, i.e., 15 g for 100 mL of blended juice by proper homogenisation as reported by Rafeekher et al. (2015). Juice carrier concentration in the ratio of 40:60 based on total soluble solids of juice was subjected to spray drying by mixing 100 mL of juice and carrier material. After adding maltodextrin to the blended cashew apple juice, it was homogenised thoroughly using a glass rod as a stirrer and was used for powder preparation.

Production of blended juice powder
At specified inlet air temperature, water was fed into the nozzle atomiser by a peristaltic pump. The feed rate of water adjusted to maintain the outlet temperature of the air at 88 ± 2 ºC throughout the drying process. When the inlet air temperature was the desired temperature, and the outlet air temperature was stabilised at 88 ± 2 ºC, the prepared feed mix was fed into the feed bowl. The feed mix after atomisation was mixed thoroughly with the hot air in the drying chamber and instantly converted into powder. The powder particles were collected in the conical bottom of the drying chamber and then carried by air into the cyclone separator. In the cyclone separator, powder particles from the air and get collected in a jar. The air was let out into the atmosphere. Loose powder remaining in the drying chamber also was collected by capping with a clean cloth. Powder form the cyclone separator and loose powder from the chamber was separately weighed and then mixed.
Spray-dried juice powder was collected in glass bottles and evaluated for their physical and chemical parameters. Statistical analysis was done based on a three-factor, completely randomised design and three best treatments were selected based on powder recovery from blended juice powder combinations and one from 100 per cent cashew apple juice powder.

Reconstitution of the blended cashew apple juice powder for RTS beverage along with sugandi
The four best treatments were selected based on the blended juice powder recovery by the spray drying technique used. The same was prepared for the reconstitution of the powder for the preparation of RTS beverage with sugandi with the following treatments. B 1 75% cashew apple juice + 25% pineapple juice at 170 ºC for 10 mL min -1 B 2 75% cashew apple juice + 25% pineapple juice at 160 ºC for 10 mL min -1 B 3 75% cashew apple juice + 25% pineapple juice at 150 ºC for 10 mL min -1 B 4 100% cashew apple juice at 150 ºC for 10 mL min -1 C 1 Ambient condition C 2 Refrigerated condition S 1 0 day (initial day) S 2 15 th day of storage S 3 30 th day of storage S 4 45 th day of storage S 5 60 th day of storage water and prepared 100 mL RTS. The blend combination B 3 contains one gram of spray-dried blended cashew apple juice powder (75% cashew apple juice + 25% pineapple juice spray-dried at 150 °C with a flow rate of 10 mL min -1 ) added with 2.5 g of sugar along with 2.5 mL of sugandi concentrate and 94 mL of water and prepared 100 mL RTS. The blend combination B 4 contains one gram of spray-dried cashew apple juice powder (100% cashew apple juice spray-dried at 150 °C with a flow rate of 10 mL min -1 ) added with 2.5 g of sugar along with 2.5 mL of sugandi concentrate and 94 mL of water and prepared 100 mL RTS. These were hot filled in sterilised bottles of 200 mL size and crown corked and heat processed in boiling water at 65°C for 30 min then cooled and stored (Srivastava and Kumar, 2002).

Storage of RTS beverage
The RTS beverage prepared from different treatments of the experiment were hot-filled in a sterilised bottle of 200 mL size and crown corked and heat processed in boiling water at 65 °C for 30 min then cooled. These were stored at two storage conditions. Hot filled bottles were stored under the ambient condition at room temperature at 30 °C for up to 60 days and recorded the physicochemical properties of RTS at 15 days interval. Hot filled bottles were stored under the refrigerated condition at 4 °C for up to 60 days, and the physico-chemical properties of RTS were recorded at 15 days interval.
The RTS beverages of different treatments were stored in ambient and refrigerated conditions. The quality parameters of the beverage were studied at different days of storage, i.e., 0, 15, 30, 45 and 60 days after storage. The experiment was designed in 3-factorial CRD with two replications comprising 40 treatments.

Results and discussion
The study describes the utilisation of cashew apple juice blended with other fruit juice powder. The blended juice powder prepared with pineapple combination, which found to be the best and best treatment of 100% cashew apple juice powder by spray drying technique, is used to prepare RTS beverage and sugandi.

Procedure for preparation of sugandi root extract
The roots of the sugandi (Swallow root -Decalepsis hamiltonii) were collected and cleaned thoroughly, and the central white portion of the roots was discarded. The dark outer portion of the roots was collected (250 g) and sun-dried for a day. These roots were soaked in 2 litres of water overnight. On soaking, the liquid turns a dark colour. The next morning, the roots were boiled along with the soaked water until it reduced to half of its original quantity. The liquid was strained with a doublelayered cheese cloth so that no particles trickled down. The strained liquid was poured into another clean heavy bottomed vessel. To this liquid, added one kg of sugar and heated till it turns slightly thick and sticky, approximately for 15 min on low, medium flame. Then it was cooled and stored the dark brown liquid in a clean bottle.

Preparation of ready to serve (RTS) beverage
Blend combination B 1 contains one gram of spray-dried, blended cashew apple juice powder (75% cashew apple juice + 25% pineapple juice spray-dried at 170 °C with a flow rate of 10 mL min -1 ) added with 2.5 g of sugar along with 2.5 mL of sugandi concentrate and 94 mL of water and prepared 100 mL RTS. The blend combination B 2 contains one gram of spray-dried blended cashew apple juice powder (75% cashew apple juice + 25% pineapple juice spray-dried at 160 °C with a flow rate of 10 mL min -1 ) added with 2.5 g of sugar along with 2.5 mL of sugandi concentrate and 94 mL of pH Among the blended juice treatment combinations, the highest pH of 3.45 was recorded in B 3, and the lowest (3.43) was recorded in B 2 . Among the different storage conditions, the highest pH of 3.45 was recorded in C 2 (refrigerated condition), and the lowest of 3.42 was recorded in C 1 (ambient condition). Among the different days of storage, the highest pH of 3.53 was recorded in S 1 (0 days of storage), and the lowest of 3.38 was recorded in S 5 (60 th day of storage) ( Table 1).
The pH of different blended juice treatment combinations varied from 3.51 to 3.54 on the initial day of storage. Among the interaction effect of blended juice treatment combinations, storage conditions, and days of storage recorded, the highest pH in treatment combination of C 1 B 2 S 2 and the lowest was recorded in (Table 3).
The mean value of pH significantly increased from the initial day to the 60 th day of the storage period. Nath et al. (2005) observed similar results for kinnow ginger blended squash. Maia and Cecilia (2002) observed that pH increased in apple juice during storage due to the reduction of titrable acidity because both pH and titrable acidity were inversely proportional to each other. Rehman et al. (2014) described that the possible reason for increased pH with prolonged storage of kinnow juice might be the acid hydrolysis of the polysaccharides into mono-saccharine disaccharides, which are responsible for the increase in sweetness and decrease in sourness. These results conform to Muhammad et al. (2018), who worked with orange date blended squash.

Total soluble solids ( o Brix)
Among the blended juice treatment combinations, the highest total soluble solids of 10.45 o Brix were recorded in B 4 followed by B 3 (10.33 o Brix) and the lowest was recorded in B 1 . Among the different storage conditions, the highest total soluble solids was recorded in C 1 (10.41 o Brix), and the lowest was recorded in C 2 . Among the different storage days, the highest total soluble solids were recorded in S 5, and the lowest was recorded in S 1 ( Table 1).
The total soluble solids of different blended juice treatment combinations varied from 10.00 to 10.15 o Brix at the initial day of storage. Among the interaction effects of blended juice treatment combinations, storage conditions and days of storage recorded the highest total soluble solids in the treatment combination of C 1 B 4 S 5 with 11.15 o Brix followed by C 1 B 3 S 5 with 11.00 o Brix and the lowest was recorded in C 1 B 1 S 2 with 10.10 o Brix (Table 3). The mean value of TSS has significantly increased from the initial day to 60 th day during the storage. Prasad and Mali (2000) observed the least increase in TSS under refrigerated storage of kinnow juice, and they reasoned the same due to reduced hydrolysis of polysaccharides and acids. Bhardwaj and Nandal (2014) had also reported similar findings, which showed that TSS of blended kinnow juice directly correlated with storage duration of storage and increase in TSS was higher at ambient condition due to the high rate of solubilisation or hydrolysis of acid into sugars. Similar findings have been reported by Deka and Sethi (2001) in mixed fruit juice spiced beverage, Singh and Mathur (1953) in cashew apple juice and Bhardwaj and Mukherjee (2012) in Kinnow juice. The hydrolysis of polysaccharides (starch and pectin) into simpler substances was responsible for the increase in TSS of mandarin ginger blended squash during storage (Nath et al., 2005). Sindumathi and Premalatha (2015) studied and observed the initial TSS content of flavoured papaya-pineapple blended RTS beverage was 15.0°B rix which was increased to 18.0 °Brix at 120 days of storage. Sasi Kumar (2015) studied the RTS made from a blend of Aloe vera and aonla fruit juice and revealed that total soluble solids increased gradually during storage.

Titrable acidity (%)
Among the blended juice treatment combinations, the highest titrable acidity of 0.74 per cent was recorded in B 4, and the lowest was recorded in B 2 . Among the different storage conditions, the highest titrable acidity (%) was recorded in C 2 of 0.55 per cent, and the lowest was recorded in C 1 . Among the different days of storage, the highest titrable acidity (%) was recorded in S 1 of 0.59 per cent, and the lowest was recorded in S 5 of 0.47 per cent (Table 1) The titrable acidity of different blended juice treatment combinations varied from 0.53 to 0.79 per cent on the initial day of storage. Among the interaction effects of blended juice treatment combinations, storage conditions and days of storage, the highest titrable acidity was recorded in the treatment combination of C 1 B 4 S 2 of 0.78 per cent followed by C 1 B 4 S 2 (0.77 per cent) and the lowest was recorded in C 2 B 3 S 5 (0.39 per cent) ( Table 3).
The mean value of titrable acidity has significantly decreased from the initial day to 60 th day during the storage period. Due to the copolymerisation of organic acids with amino acids and sugar, the percent acidity was decreased (Malav et al., 2014). Similar results were observed in lime aonla blended squash by Harshavardhan and Chikkasubbanna (2008), Muhammad et al. (2018) in orange date blended squash during the storage period. The decrease in the acidity of the squash prepared by blending kinnow mandarin juice and ginger juice were observed with an increase in storage period at room temperature by Nath et al. (2005).

Reducing sugars (%)
Among the blended juice treatment combinations, the highest reducing sugars of 3.37 per cent were recorded in B 4 followed by B 3 (3.29 %) and the lowest was recorded in B 1 (3.22 %). Among the different storage conditions, the highest reducing sugars (%) was recorded in C 2 (3.30), and the lowest was recorded in C 1 (3.27%). Among the different days of storage, the highest reducing sugars (%) was recorded in S 5 (3.44 %), and the lowest was recorded in S 1 (3.09 %) ( Table 1).
The reducing sugars of different blended juice treatment combinations varied from 3.05 to 3.12 on the initial day of storage. Among the interaction effect of blended juice treatment combinations, storage conditions and days of storage revealed the highest reducing sugars (%) was revealed in the treatment combination of C 2 B 4 S 5 (3.61 %) followed by C 1 B 4 S 5 and the lowest was recorded in C 1 B 2 S 2 ( Table 3).
The mean value of reducing sugars significantly increased from the initial day to 60 th day during storage. The rising temperature during storage also accelerated the hydrolysis of acids and polypolysaccharides into simple sugars (Bhardwaj and Nandal, 2014). Sarmah et al. (1981) observed a considerable increase in reducing sugar content in single strength kinnow mandarin juice in the samples at room temperature than those kept at low temperatures. According to Kotecha and Kadam (2003) and Sahu et al. (2005), the total and reducing sugar was increased in tamarind syrup and mango lemongrass beverages, respectively, during storage which might be due to the breakdown of polysaccharides into monosaccharides. Muhammad et al. (2018) studied the orange date blended squash at different ratios and observed that the mean value of reducing sugar significantly increased from 16.50 to 17.76 per cent during storage.

Total sugars (%)
Among the blended juice treatment combinations, the highest total sugars of 9.23 per cent were recorded in B 4 followed by B 3 and the lowest was recorded in B 1 . The difference observed at different storage conditions for total sugars (%) was non-significant. Among the different days of storage, the highest total sugars (%) was recorded in S 5 (60 th day of storage) as 9.14 per cent, and the lowest was recorded in S 1 (0 days of storage) as 8.98 per cent. The differences observed for the interaction effect of blended juice treatment combinations, storage conditions and days of storage for total sugars (Table 3) were nonsignificant.
An increase in the total sugars from the initial day to the 60 th day of the storage period was observed. The fruit juice contains various reducing and non-reducing sugars, which tend to change during storage due to various interconversion processes. The increase in total sugars could result from the hydrolysis of polysaccharides like pectin, cellulose and starch into simple sugars, as reported by Singh and Mathur (1953) in cashew apple juice. Similar results were observed by Sindumathi and Premalatha (2015) in flavoured papaya-pineapple blended RTS beverage.

TSS/Acid ratio
Among the blended juice treatment combinations, the highest TSS/acid ratio of 22.14 was recorded in B 2 followed by B 3 and the lowest was recorded in B 4 . Among the different storage conditions, the highest TSS/acid ratio was recorded in C 1, and the lowest was recorded in C 2 ) of 19.67. Among the different days of storage, the highest TSS/Acid ratio was recorded in S 5 as 23.63, and the lowest (17.35) was recorded in S 1 ( Table 1).
The TSS/acid ratio of different blended juice treatment combinations varied from 12.79 to 18.91 on the initial day of storage. Among the interaction effects for blended juice treatment combinations, storage conditions and days of storage recorded the highest TSS/acid ratio (27.97) in the treatment C 1 B 2 S 5 followed by C 2 B 3 S 5 of 27.37 and the lowest was recorded in C 2 B 4 S 2 (100% cashew apple juice at an inlet temperature of 150 °C with a flow rate of 10 mL min -1 under the refrigerated condition at 15 th day of storage) of 13.12 (Table 3).
An increase in TSS/ acid ratio was observed during the storage period from the initial day to the 60 th day. It might be due to an increase in the TSS and a decrease in the acidity during the storage period. The cashew apple RTS, squash, syrup, blended syrup of cashew apple with kokum and karonda, prepared from all the varieties of cashew apple under study, exhibited a significant increase in °Brix: acid ratio during the storage period of 12 months (Manjarekar, 2005).

Ascorbic acid
Among the blended juice treatment combinations, the highest ascorbic acid of 196.98 mg 100 mL -1 was recorded in B 4 followed by B 3 as 152.05 mg 100 mL -1, and the lowest (147.15 mg 100 mL -1 ) was recorded in B 1 . Among the different storage conditions, the highest ascorbic acid ratio (162.06 mg 100 mL -1 ) was recorded in C 2, and the lowest was recorded in C 1 as 161.18 mg 100 mL -1 . Among the different days of storage, the highest ascorbic acid was recorded (169.73 mg100 mL -1 ) in S 1, and the lowest was recorded in S 5 of 154.15 mg 100 mL -1 ( Table 1).
The ascorbic acid content of different blended juice treatment combinations varied from 155.15 to 208.29 on the initial day of storage. Among the interaction effect of blended juice combination, storage conditions and days of storage recorded the highest ascorbic acid (204.28 mg 100 mL -1 ) of C 2 B 4 S 2 followed by C 1 B 4 S 2 with 201.27 mg 100 mL -1 , and the lowest (141.75 mg per 100 mL) was recorded in C 1 B 1 S 5 (Table 3).
The mean value of ascorbic acid has significantly decreased from the initial day to 60 th day during storage. According to Jain et al. (2003) decrease in ascorbic acid might be because it gets easily oxidised by both enzymatic and nonenzymatic catalyst in the presence of oxygen, as it is sensitive to light, heat and oxygen. Carvalho et al. (2007) reported the decreasing trend in vitamin C content in cashew apple juice blended with coconut water during storage. A similar trend was also reported in cashew apple juice by Costa et al. (2003). Kabasakalis et al. (2000) had found 29 to 41 per cent of ascorbic acid loss after four months when fruit juices were stored at room temperature, while Burdulu et al. (2006) found 27.3 to 45.3 per cent loss in ascorbic acid when orange juice was stored at 28 0 C for two months. Majumdar et al. (2009) reported 74 per cent loss in ascorbic acid in cucumber + litchi + lemon blended juice stored for six months. Amaravathi et al. (2014) observed a decrease in the ascorbic acid content of the spiced pineapple RTS beverages during storage. Muhammad et al. (2018) also reported decreasing ascorbic acid in orange date blended beverage during three months of storage.

Tannins
Among the blended juice treatment combinations, the lowest tannin of 0.990 mg mL -1 was recorded in B 3 . B 2 recorded the tannin content of 0.995 mg mL -1 . The highest tannin content (1.161 mg mL -1 ) was recorded in B 4 . There was no significant difference in different storage conditions with respect to tannin content. Among the different days of storage, the lowest tannin content (0.990 mg mL -1 ) was recorded in S 5, and the highest (1.093 mg mL -1 ) was recorded in S 1 .
The tannins of different blended juice treatment combinations varied from 1.035 to 1.228 on the initial day of storage. Among the interaction effect of blended juice combinations, storage conditions and days of storage, the lowest tannin in C 1 B 2 S 5 and C 1 B 3 S 5 with a value of 0.948 mg mL -1 and the highest (1.228 mg mL -1 ) was recorded in C 2 B 4 S 1 (Table 3).
A gradual decrease in tannin content was observed during storage from the initial day to the 60 th day. The same results were observed by Deka et al. (2004) in mango-pine apple spiced RTS beverages during storage.

Colour
Among the blended juice treatment combinations, the highest organoleptic score for the colour of 8.00 was recorded in B 2 followed by B 1 (7.76) and the lowest was recorded in B 3 (7.59). Among the different storage conditions, the highest organoleptic score of colour was recorded in C 2 (7.92), and the lowest was recorded in C 1 (7.61). Among the different days of storage, the highest organoleptic score for colour (8.68) was recorded in S 1, and the lowest (6.91) was recorded in S 5 (Table 2).
There were no significant differences in the interaction effect of blended juice treatment combinations, storage conditions, and storage days for organoleptic score for colour (Table 4). The mean organoleptic score for colour was decreased from 8.9 to 6.0. Bezman et al. (2001) reported that beverage colour decreased during storage of orange juices, and it might be due to the presence of 2 methyl 3 furanthiol and methanol. A similar colour score was also observed in orange and pineapple blended squash (Akusu et al., 2016). Similar results were reported by Muhammad et al. (2018) in orange date blended squash at different ratios. The mean score of judges for colour and flavour had decreased from 7.6 to 5.8 and 7.9 to 6.2, respectively. Rita and Virendra (2012) observed that the colour of the custard apple lime blended beverage in the ratio of 3:1 decreased from 5.08 to 4.70 during six months of storage.

Flavour
Among the blended juice treatment combinations, the highest organoleptic score for flavour of 7.63 was recorded in B 2 followed by B 1 (7.37) and the lowest (7.14) was recorded in B 3 . Among the different storage conditions, the highest organoleptic score of flavour (7.06) was recorded in C 2 (7.62), and the lowest was recorded in C 1 . Among the different days of storage, the highest organoleptic score for flavour was recorded in S 1 (8.35), and the lowest (6.47) was recorded in S 5 (Table-2).
The organoleptic score for flavour of different blended juice treatment combinations varied from 7.95 to 8.65 on the initial day of storage. Among the interaction effects for blended juice treatment combinations, storage conditions, and days of storage, C 2 B 4 S 2 has recorded the highest (8.15) organoleptic score for flavour, followed by C 2 B 2 S 2 (8.10), and the lowest (5.00) was recorded in C 2 B 3 S 5 ( Table 4).
The mean score for flavour has progressively decreased from 8.65 to 5.00. Jain et al. (2003) reported that significant changes in the flavour of mix fruit squash might be due to enzymatic and nonenzymatic reactions and oxygen. Similarly, Paracha et al. (2004) observed that during three months of storage interval, the flavour of guava squash was decreased, and Kathiravan et al. (2014) reported that the sensory score was significantly reduced blended coconut-nannari beverage during storage.

Taste
Among the blended juice treatment combinations, the highest organoleptic score of 7.31for taste was recorded in B 2 followed by B 3 (7.14) and the lowest (6.89) was recorded in B 4 . Among the different storage conditions, the highest organoleptic for taste was recorded in C 2 (7.45), and the lowest (6.70) was recorded in C 1 .
Among the different days of storage, the highest organoleptic score for taste was recorded in S 1 as 8.15, and the lowest (6.08) was recorded in S 5 .
The organoleptic score for taste of different blended juice treatment combinations varied from 7.70 to 8.85 on the initial day of storage. Among the interaction effect of blended juice treatment combinations, storage conditions and days of storage, the highest organoleptic score for taste was recorded in the treatment combination of C 2 B 3 S 2 as 8.00, followed by C 2 B 2 S 2 with a value of 7.90 and the lowest (4.80) was recorded in C 1 B 4 S 5 (Table 4).
The taste of the RTS beverage decreased gradually during the storage. The RTS beverages prepared from tamarind juice and ginger, mint, cardamom, pepper and mixed spices were highly acceptable even after storing for six months at room temperature without deteriorating the taste (Manjula et al., 2003).

Overall acceptability
Among the blended juice treatment combinations, the highest organoleptic score for overall acceptability of 7.38 was recorded in B 2 followed by B 4 with a value of 7.12 and the lowest of 7.06 was recorded in B 3 B 1 . Among the different storage conditions, the highest organoleptic score of overall acceptability (7.67) was recorded in C 2, and the lowest was recorded in C 1 of 6.63. Among the different days of storage, the highest organoleptic score for overall acceptability was recorded in S 1 of 8.37, and the lowest was recorded in S 5 of 6.06. (Table 2).
The organoleptic score for taste of different blended juice treatment combinations varied from 7.80 to 8.65 on the initial day of storage. Among the interaction effects of blended juice treatment combinations, storage conditions and days of storage recorded the highest organoleptic score for overall acceptability (8.40) in treatment combination of C 2 B 3 S 2 followed by C 2 B 2 S 2 with a value of 8.35, and the lowest (4.70) was recorded in C 1 B 4 S 5 (Table 4).
According to Deeba and Saqib (2015), the overall acceptability of ashwagandha-fortified blended beverage and makoi fortified blended beverage with orange was higher on the 90 th day of storage, demonstrating the beneficial effect of herbal extract addition in maintaining the stability of the developed beverage. It might be due to the high antioxidant activity of both the herbal extracts, which, to a greater extent, could prevent timedependent hydrolysis of sugars and increase in acidity of the blends.
The overall acceptability of squash decreases with increasing days of storage period. Overall qualities were affected by temperature and storage (Hye et al., 2000). Sobhana et al. (2015) observed the organoleptic scoring of RTS beverage and squash; they revealed that sample prepared with cashew apple juice and pineapple juice in equal proportion along with ginger drops, followed by cashew apple juice blended with pineapple was found to have better acceptability.

Microbial load (CFU)
Microbial load (CFU) was not observed in refrigerated condition up to the 60 th day of storage. Bacterial colonies were not found under ambient condition up to the 45 th day of storage. Yeast and moulds were observed from the 45 th day of storage. However, the bacterial colonies were found under ambient conditions on the 60 th day of storage (Fig. 1).
The RTS beverages, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60 th day of storage), indicating their fitness for consumption. This could be attributed to the effective pasteurisation treatment, addition of citric acid, which acts as a preservative, and the addition of sugandi root extract, which is well known to possess good antimicrobial activity (Girish et al., 2006;Deeba and Saqib, 2015). The growth was highest on the 45 th day of the storage period, which might be attributed to the chemical changes, specifically alterations in the pH of the system that would take place resulting from the presence of the chemical preservatives in the samples. Thakur et al. (2000) also studied on physicochemical and microbiological qualities of bittered kinnow juice. They concluded that low microbial count was detected in the concentrate initially, which increased with the advancement of storage during the six months of storage. Sindumathi (2002) also did not detect any bacterial load in papaya based blended RTS beverages up to 80 days of storage. However, bacterial growth was observed in the beverages during the 100 th day, which again increased on the 120 th day of storage.

Conclusion
Among the interaction effect of blended juice treatment combinations, storage conditions and days of storage, the highest organoleptic score for taste and organoleptic score for overall acceptability was recorded in treatment combination of C 2 B 3 S 2, i.e., 8.00 and 8.40, respectively. The RTS beverages, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60 th day of storage), indicating its fitness for consumption with maximum flavour, taste and overall acceptability at 75 per cent cashew apple juice + 25 per cent pineapple juice at an inlet temperature of 150 °C with a flow rate of 10 mL min -1 under refrigerated condition up to 60 th day of storage.