Development and Quality Evaluation of Value added Mixed Fruit RTS Beverages.

Abstract

The present investigation entitled “Development and Quality Evaluation of Value added Mixed Fruit RTS Beverages” was carried out in the post harvest laboratory, Department of Agricultural Engineering at Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut-250110 (U.P.) during the year 2018-2020. The main objective of present investigation were to find out recipe with suitable ratio of pulp, citric acid and sugar for preparation of RTS beverages, to evaluate the quality and sensory parameters of mixed fruit RTS beverages during storage and find out of effect of different treatment on economics of mixed fruit RTS. The experiment comprised of 3 treatments combinations 3 levels of mango and papaya pulp ratio (80:20), (70:30) and (60:40), citric acid 1 level according to acidity (0.3) and 3 level sugar (100gm, 110gm and 120gm) replicated thrice in RBD design. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameter on 9- point hedonic scale. Evolution of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under different storage condition. RTS beverages mango and papaya were packed in glass bottles. The pH decrease with increase in the level of papaya juice and pH value of the sample composition 80:20), (70:30) and (60:40) after 90 days were observed 4.18, 4.15 and 4.14 respectively at room temperature.