Record Details

Preparation and evaluation of ready-toserve (RTS) drink and squash from mango cultivars

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Preparation and evaluation of ready-toserve (RTS) drink and squash from mango cultivars
 
Creator Harshitha T.
 
Contributor Gehlot, Rakesh
 
Subject Mangoes, Beverages, Storage, Vegetables, Acidity, Fruits, Sugar, Vitamins, Productivity, Pigments
 
Description The present investigation entitled, “Preparation and evaluation of ready-to-serve (RTS) drink
and squash from mango cultivars” was carried out with the objectives to standardize recipes for
preparation of ready-to-serve drink and squash frommango cultivars, and to evaluate storage quality of
beverages. Mango RTS drinks with 15 and 20 per centpulp, 13 per cent TSS and 0.24 per cent acidity,
and squashes with 30 and 40 per cent pulp, 50 per cent TSS and 1.0 per cent acidity were prepared
from cultivars Langra, Safeda and Totapuri. For screening and comparison, two commercial brands (A
and B) each of RTS drink and squash were also procured from the local market. Viscosity, total soluble
solids, total and reducing sugars, acidity and total plate count increased, while ascorbic acid,
carotenoids and total phenols decreased in mango RTS drink and squash of experimental and
commercial brands during three months storage at room temperature. Overall acceptability of both the
experimental mango beverages as well as commercial mango brands decreased during storage but all
the mango beverages were acceptable even after three months storage.
Among the three mango cultivars, RTS drink and squash prepared with higher pulp percentage
(20 and 40) were found more acceptable than lower pulp percentage (15 and 30). Mango pulp cv.
Safeda was found more acceptable for preparation of both RTS drink and squash. Mango pulp cv.
Totapuri was appropriate for preparation of RTS drink but not for squash with higher pulp content
(40%) due to viscous nature of its pulp. Mango pulpcv. Langra was good for making squash but not
for making RTS drink due to pronounced browning in RTS drink during storage. Experimental RTS
drinks prepared from cultivars Safeda and Totapuri with 20% pulp were as good as commercial brands
RTS drinks ‘A’ and ‘B’. Experimental squashes were adjudged better than commercial brands squashes
‘A’ and ‘B’. Cost of production was maximum (Rs. 30.48/L) in experimental mango RTS drink
prepared from cv. Langra with 20% pulp, which was approximately forty per cent less than the lowest
selling price of commercial RTS drink B (Rs. 53/L).Cost of production was maximum (Rs.59.25/L) in
experimental mango squash prepared from cv. Langra with 40% pulp and it was approximately fifty
five per cent less than the lowest selling price ofcommercial squash (Rs.133/L).
 
Date 2016-10-10T11:08:46Z
2016-10-10T11:08:46Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/80343
 
Language en
 
Format application/pdf
 
Publisher CCSHAU