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 |
A study was carried out to detect the effect of different levels of herbals and quality attributes in anola beverages during storage in Department of Horticulture SHUATS, Allahabad in the year 2016-2017. The experiment was laid out in Complete Randomized Design (CRD) with three replication and nine treatments. The concept of formulation of anola beverages is with three levels of each stevia, cardamom and lemongrass as additives. All the herbal treatments were found better in respect of TSS, Ascorbic acid, pH, Browning Expect acidity content. Results showed that maximum TSS (47.89 0Brix), and pH (2.27) were observed in T9, ascorbic acid (23.79%) T6, Acidity (1.15%) in T0 and browning (OD) (0.308) in T3 on the barring storages period (5months).
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