Vol. 9, Issue 8 (2020)

Author(s):
Kanchan SS, Agarkar BS and Sawate AR

Abstract:
The present investigation was carried out to prepare and standardize the recipe of blended RTS based on fresh apple and orange juice. The chemical analysis results obtained for apple and orange juice indicated that the total soluble solids is 11.50ᵒBx, pH 3.60, acidity is 0.46 percent, total sugars is 10.26 percent, ascorbic acid is 10.20mg/100ml. Whereas for orange juice the total soluble solids is 9.00ᵒBx, pH 3.80, acidity 0.42 percent, total sugars 8.38 percent and ascorbic acid 48.60mg/100ml. The ascorbic acid content of orange juice is 48.60 mg/100ml much higher than that of apple juice having 10.20 mg/100ml ascorbic acid. Finally, it can be concluded from the obtained results that fresh juices are rich in antioxidants like ascorbic acid that makes them potential source of various bioactive compounds which can be utilised for value addition in food commercialization. Hence, the present investigation focused on the formulation and standardization of the recipe of blended RTS based on apple and orange juice with the incorporation of spice extract.