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Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends

KrishiKosh

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Title Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends
 
Creator Punam
 
Contributor Gehlot, Rakesh
 
Subject Coffee, Marketing, Biological phenomena, Productivity, Markets, Economics, Sales, Animal husbandry, Sampling, Beverages
 
Description The present investigation entitled "Development and evaluation of ready-to-serve (RTS) drink and
squash from Bael-Mango blends" was carried out with the objectives to standardize appropriate combination of
bael-mango blends for preparation of its ready-to-serve drink and squash and also to evaluate storage quality of
blended beverages. Fresh bael and mango fruits were analyzed for different physico-chemical parameters. Data
show that bael and mango fruit had fruit weight (502 and 351 g), pulp weight (584 and 724 g/kg fruit) and Yield
of pulp (58.4 and 72.4%), respectively. Chemical constituents of bael and mango fruits such as TSS, total sugars,
reducing sugars and acidity percentage were analyzed to be (28.20 and 17.60%), (16.72 and 13.55%), (4.53 and
6.19%) and (0.39 and 0.45%), whereas ascorbic acid, carotenoids, pectin and total phenols were found to be
(17.21 and 53.33 mg/100 g), (45.33 and 4.67 mg/100 g), (2.40 and 0.64%), and (23.66 and 56.15 mg/100 g),
respectively. Chemical constituents of the blended beverages were analyzed just after processing and at monthly
interval during three months storage period. RTS drink prepared with 20 per cent pulp (25 Bael : 75 mango), 14
per cent TSS and 0.26 per cent acidity was highly acceptable (8.59). Squash prepared with 40 per cent pulp (25
Bael : 75 mango), 50 per cent TSS and 1.0 per cent acidity was found most acceptable (8.60). The comparative
study of all the beverages revealed that the beverage blends prepared with 25 Bael : 75 mango pulp ratio were
highly acceptable followed by 50 Bael : 50 Mango pulp and 75 Bael : 25 mango pulp ratio. Acceptability of all the
beverages prepared from Bael-Mango blends decreased significantly with increase in storage period. Total sugars,
reducing sugars and acidity increased, whereas ascorbic acid, carotenoids and total phenols decreased significantly
in all the beverages during 90 days storage. Ascorbic acid content and total phenols of bael-mango beverage
blends increased with the increase in proportion of mango pulp. Carotenoids increase with the increase in
proportion of bael pulp in the bael-mango beverage blends. Cost of production was maximum (Rs. 3.05/200 ml) in
RTS drink (0 bael : 100 mango) with 20 per cent pulp, 14 per cent TSS and 0.26 per cent acidity and minimum
(Rs. 2.39 /200 ml) in RTS drink (100 bael : 0 mango) with 15 per cent pulp, 14 per cent TSS and 0.26 per cent
acidity. In squash, cost of production was maximum (Rs. 29.31/700 ml bottle) in blend (0 bael : 100 mango) with
40 per cent pulp, 50 per cent TSS and 1.0 per cent acidity and minimum (Rs. 25.52 /700ml bottle) in the blend
(100 bael : 0 mango) with 30 per cent pulp, 50 per cent TSS and 1.0 per cent acidity.
 
Date 2016-11-15T11:31:00Z
2016-11-15T11:31:00Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85565
 
Language en
 
Format application/pdf
 
Publisher CCSHAU