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Development and evaluation of ready-toserve (RTS) drink and squash from guava-mango blends

KrishiKosh

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Title Development and evaluation of ready-toserve (RTS) drink and squash from guava-mango blends
 
Creator Snehlata
 
Contributor Gehlot, Rakesh
 
Subject Millets, Sampling, Flours, Storage, Animal husbandry, Productivity, Acidity, Flavouring, Storage structures, Economic systems
 
Description The present thesis entitled "Development and evaluation of ready-to-serve (RTS) drink and
squash from Guava-Mango blends" was carried out with the objectives to standardize appropriate
combination of guava-mango blends for preparation of its RTS drink and squash, and also to evaluate
storage quality of blended products during storage.Fresh guava and mango fruits were analyzed for
different physico-chemical parameters. Data show that guava and mango fruit had fruit weight (92 and
330 g), pulp weight (877 and 710 g/kg fruit) and yield of pulp (87.7 and 71.0%), respectively.
Chemical constituents of guava and mango fruits such as TSS, total sugars, reducing sugars and
acidity were analyzed to be (9.4 and 17.9%), (5.9 and 12.7%), (3.05 and 6.23%) and (0.34 and
0.45%), whereas pH, ascorbic acid, carotenoids, pectin and total phenols were found to be (5.2 and
4.8%), (160 and 51 mg/100 g), (N.D and 5.2 mg/100 g), (0.91and 0.59%) and (2.93 and 57.40 mg/100
g), respectively. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, total
carotenoids and total phenols decreased significantly in all the beverage blends during three months
storage.
The comparative study of all the beverages revealedthat the beverage blends prepared with
20 guava : 80 mango pulp ratio were highly acceptable followed by 40 guava : 60 mango pulp and 0
guava : 100 mango pulp ratio (pure mango). Overall acceptability of all the beverages prepared from
guava-mango blends decreased significantly with increase in storage duration. The cost of production
was recorded maximum in beverage prepared with 0 Guava : 100 Mango (pure mango pulp) followed
by 20 Guava : 80 Mango, 40 Guava : 60 Mango, 60 Guava : 40 Mango, 80 Guava :20 Mango and 100
Guava : 0 Mango (pure guava pulp) with a decreasing trendin their cost.
 
Date 2016-10-27T09:30:54Z
2016-10-27T09:30:54Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/82394
 
Language en
 
Format application/pdf
 
Publisher CCSHAU