• Sagar D. Kusal
• Anupama N. Devkatte
• Shweta J. Raichurkar
• Gauri H. Athawale

The formulation and standardization of corn silk based fruit beverage was conducted in order to develop innovative beverage formulation and study the changes in beverage quality during storage period of 30 days. The preliminary trials of corn silk based fruit beverage were conducted to standardize optimum level of corn silk extract, pineapple juice, sugar, preservative, stabilizer and water. The sensory evaluation by a panel of trained and semi trained judges was conducted, and the S2 formulation was selected with corn silk extract to pineapple juice ratio as 50:20 for 200 ml beverage. The proximate analysis data of developed corn silk based fruit beverage revealed that the moisture and total ash content were 77.99 % and 0.52 %, respectively. The carbohydrates, crude fat content, crude protein, Vitamin C and crude fiber values were reported as 11.56 g/100 ml,0.12 g/100 ml, 4.3 g/100 ml, 8.95 mg/100 ml and 5.6 g/100 ml, respectively. The beverage was packed in glass bottles and stored at ambient (24°C) and refrigeration temperature (4°C). The storage studies of selected samples were conducted at 15 days interval to evaluate changes in chemical parameters such as acidity, pH, TSS, Vitamin C, reducing sugar, total sugar, density and specific gravity of the corn silk based fruit beverage.

Corn silk, Pineapple, Fruit based beverage, Analysis.

"Formulation Quality Assessment Of Corn Silk Based Fruit Beverage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 12, page no.c390-c396, December-2021, Available :http://www.jetir.org/papers/JETIR2112250.pdf

"Formulation Quality Assessment Of Corn Silk Based Fruit Beverage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 12, page no. ppc390-c396, December-2021, Available at : http://www.jetir.org/papers/JETIR2112250.pdf