Vol. 7, Issue 1 (2019)
Standardization and evaluation of blended bael (Aegle marmelos) and mango (Mangifera indica L.) RTS beverages
Author(s): Singh Dangi, CS Pandey, NR Rangare and Bharat Kumar
Abstract: The fresh bael and mango fruits and its blended RTS were developed and evaluated for their chemical parameters at monthly interval for four month storage period TSS of bael and mango pulp 38.32%, 16.12%. and the values of percent acidity was 0.41% and 0.50% respectively. The ascorbic acid was calculated 18.2 mg/100g for bael pulp and 32.5mg/100g of mango pulp. pH of bael and mango pulp 4.52 and 3.96 respectively. The sugar content (total sugar, reducing sugar and non-reducing sugar) total sugar % higher (18.02%) in bael pulp as compared to mango pulp (13.96%) similarly the reducing sugar higher value (5.68%) in bael pulp (5.52%) mango pulp. highest value of percent TSS was observed in P1 fruit pulp with recipe 4th (120 gm. sugar per liter of RTS), acidity was recorded in pulp ratio (P4) at initial stage of observation, the TSS/Acid ratio maximum (121.01) TSS/Acid ratio was recorded in the recipes 4th with pulp ratio P1 whereas, minimum (67.86) TSS/Acid ratio was recorded in the recipes 1st with pulp ratio P4, maximum ascorbic acid content was found in ratio of fruit pulp P4 (40% bael + 60% mango pulp) with recipe 1st (90 gm. sugar per liter of RTS). Similarly, the value of pH at initial stage was recorded minimum in the pulp ratio P4 and maximum value was noted in pulp ratio P1.
Pages: 132-137 | 698 Views 62 Downloads
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How to cite this article:
Singh Dangi, CS Pandey, NR Rangare, Bharat Kumar. Standardization and evaluation of blended bael (Aegle marmelos) and mango (Mangifera indica L.) RTS beverages. Int J Chem Stud 2019;7(1):132-137.
