National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
There is an abundant potential for therapeutic drinks from fruits in worldwide food industry. In present investigation the efforts have been made to prepare a therapeutic Ready-to-Serve (RTS) made from blend of papaya and mango juice with different naturally flavored extracts. Among different blended ratio (80:20, 70:30, 60:40) for prepared RTS, the ratio of 50:50 was reached the highest sensory scores for overall acceptability. Extracts of ginger + cardamom in the ratio of 1:1 was found to be more suitable as flavoring agents in papaya and mango blended RTS beverage. The prepared RTS beverage was bottled in glass bottles stored in room temperature. The acid content of developed beverage increased for 0.25 to 0.36 per cent in stored samples. The freshly prepared papaya mango RTS beverage has TSS of 15o bx and slight reduction was noticed during storage. A gradual increase in reducing sugar and total sugar content of the developed RTS was observed with the values of 3.16 g/100g to 4.20 g/100g and 12.00 to 13.78 g/100g respectively. The initial and final ascorbic acid content was 8.50 mg/100g and 8.04 mg/100g was observed. The final β carotene content of RTS beverage decreased from 875 µg/100g to 856 µg/100g during storage. Microbial load of prepared RTS was below detectable level (BDL) at the end of the storage. The overall acceptability score for RTS beverage was 8.3 in a 9 point hedonic scale. The cost of production of naturally blended RTS beverage has been worked out to Rs 6.00/200 ml. It could be recommended for the large scale production at industrial level.
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