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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 2 (2017)
Effect of blend ratio and storage period on the quality of RTS beverage of mango cv. Totapuri


Author(s): Dalit Kumar Jayswal, PK Jain and Pritee Rahangdale

Abstract: The present investigation was carried out in the Post-Harvest Laboratory, Department of Horticulture, College of Agriculture, JNKVV Jabalpur (M.P) during the year 2013-14. Among the fourteen treatments two pulp concentration of 10% & 12% pulp and 7 various levels of sugar i.e. (100, 110, 120, 130, 140, 150 and 160 g. per liter of RTS) were used for preparation of the RTS. The °Brix TSS values recorded for mango RTS increases with the increase in sugar content and storage period. The highest value of °Brix TSS was registered with recipe 14th (12% pulp + 160 gm. sugar per liter of RTS). The higher value of % acidity was recorded (0.111%) with the recipe 8th (12% pulp + 100 g. sugar per liter of RTS) at initial stage of observation. At initial stage the maximum (393.91) TSS/Acid ratio was recorded with the recipes 7th (10% pulp + 160 gm. sugar per liter of RTS). The value of pH at initial stage was recorded minimum in the recipe 8th (5.89) and maximum value was recorded recipe 7th (6.49). The recipe 8th showed maximum ascorbic acid content and the lowest by recipe 7th).

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How to cite this article:
Dalit Kumar Jayswal, PK Jain, Pritee Rahangdale. Effect of blend ratio and storage period on the quality of RTS beverage of mango cv. Totapuri. Int J Chem Stud 2017;5(2):194-197.
International Journal of Chemical Studies