Vol. 10, Issue 7 (2021)

Author(s):
Harendra and Bhagwan Deen

Abstract:
The present investigation was carried out at Post Graduate Laboratory of Department of Fruit Science, College of Horticulture and Forestry, A.N.D. University of Agriculture & Technology, Kumarganj, Ayodhya (U.P.) during the year 2019-2020. Mango, citrus (kagzi lime), aloe vera and ginger have nutritional, spicy, medicinal and therapeutic values. 10 percent of blend comprising 55 percent mango pulp, 25 percent kagzi lime juice, 10 percent aloe vera gel and 10 percent ginger juice was found best on 9- point hedonic scale for the preparation of RTS with 13 percent TSS, 0.20 percent acidity and 70 ppm SO₂ than other blend combinations viz., 100, 0, 0 and 0 percent (T₁); 0, 100, 0 and 0 percent (T₂); 0, 0, 100 and 0 percent (T₃); 0, 0, 0 and 100 percent (T₄); 25, 25, 25 and 25 percent (T₅); 40, 20, 20 and 20 percent (T₆); 70, 10, 10 and 10 percent (T₇); 20, 40, 20 and 20 percent (T₈) and 50, 20, 15 and 15 percent (T₁₀), mango pulp, kagzi lime juice, aloe vera gel and ginger juice respectively. During the storage period Total Soluble Solids, acidity, reducing sugars and total sugars increased whereas, vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased with the advancement of storage period. The RTS was stored into glass and polypet bottles at ambient temperature (20.1-29.4⁰C). The beverage was organoleptically acceptable upto 4 months of storage in case of both glass and polypet bottles. This study indicated that mango, kagzi lime, aloe vera and ginger can be utilized for palatable RTS beverage making which can be beneficial for the consumers in terms of taste, colour, flavor, medicinal and therapeutic properties.