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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 1275-1284
DOI: https://doi.org/10.20546/ijcmas.2017.605.138


Standardization and Storage Study of Aonla (Emblica officinalis Gaertn) based Blended Ready-To-Serve Beverages
Naval Singh Devra, R.A. Kaushik and H.R. Meena*
1Department of Horticulture, Rajasthan College of Agriculture, MPUAT,Udaipur- 313001(Rajasthan), India
2ICAR- Indian Institute of Soil and Water Conservation, Research Centre,Kota- 324002 (Rajasthan), India
*Corresponding author
Abstract:

The present study was conducted with comprised six levels of recipe, three blending ratio, 9 treatments with ginger juice (2%) and 9 treatment without ginger juice {aonla: lime (25:75, 50:50 and 75:25), aonla: orange (25:75, 50:50and 75:25), aonla: pomegranate (25:75, 50:50 and 75:25)with ginger juice aonla: lime: ginger (25:73:2,50:48:2 and75:23:2), aonla: orange: ginger (25:73:2, 50:48:2 and 75:23:2), aonla: pomegranate: ginger (25:73:2, 50:48:2 and 75:23:2) and one control (100% aonla juice)+ acidity (0.3%)+TSS (10%)}, thus total 19 treatment combination were laid out under CRD statics design with three replication. Among various treatments tried in this investigation, the aonla based blended RTS beverage T16 treatment aonla: pomegranate: ginger (25:73:2) and T17 aonla: pomegranate: ginger (50:48:2) were statistically at par with each other and found best on the basis of organoleptic quality (taste, flavour and overall acceptance) after 120th days of storage. The TSS, total sugars, reducing sugars and non-enzymatic browning showed increasing trend while, the acidity, ascorbic acid, pH and phenols showed decreasing trend under ambient condition. However, maximum retention of ascorbic acid was recorded in T17 (44.50mg/100ml) treatment and minimum acidity in T18 (0.34%) followed by T17 (0.39%) treatment. The relative economics of treatment T17 gave the highest net return (Rs 36.95/lit) RTS as compared to other treatments.


Keywords: RTS, Aonla, Lime, Blended-beverage, Storage.
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How to cite this article:

Naval Singh Devra, R.A. Kaushik and H.R. Meena. 2017. Standardization and Storage Study of Aonla (Emblica officinalis Gaertn) based Blended Ready-To-Serve Beverages.Int.J.Curr.Microbiol.App.Sci. 6(5): 1275-1284. doi: https://doi.org/10.20546/ijcmas.2017.605.138