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This study was aimed to develop a cost effective non-alcoholic ready to drink beverage using unfermented coconut sap (Meera). Four experiments (each with 3-4 treatments and 3 replicates) were conducted with complete randomized design to find out organoleptically acceptable dilution ratio of sap: water, type of flavor, concentration of flavor and effect on carbonation. Sensory evaluations were conducted for each experiment to select best treatment with 20 number of semi trained panelists. The final products were pasteurized at 950C for 7 minutes and stored 4±20C. Shelf-life evaluation was done in two weeks interval. The dilution ratio of 2:3 (sap: water; v/v) and 0.56% natural lemon flavor were the best combinations for both carbonated and non-carbonated beverages. The initial physicochemical parameters (pH 4.04, Brix 9.0, ash 0.69%, alcohol 0%) were not significantly different for both carbonated and non-carbonated beverages. However, significantly higher (p

Development of coconut sap based non-alcoholic ready to drink beverage