For storage test, spray dried beetroot powder (0.7 g/L in pH 3.4 juice and 1.4 g/L in pH 5.0 juice) was added to the base mixture and the juices were sweetened either with 100 g/L sucrose or 4 g/L commercial stevia product to produce two kinds of juices with different dry matter contents. The juices were then pasteurised for 10 min at 65 C before packing into polypropylene (PP) cans with aluminium lids (pH 3.4 juices) or PP tubes with PP caps (pH 5 juices)