Studies on preparation of aonla based blended RTS and squash from different fruits using stevia for low calorie.
Om Singh, Richa Singh, Pratiksha Singh
Author Affiliation: Department of Post Harvest Technology, K.N.K. College of Horticulture, Mandasaur (M.P.), India.
Asian Journal of Horticulture 9 : 328-333
Abstract : The present investigation was carried out in the Department of Post Harvest Technology, N.D. University of Agriculture and Technology, Kumargunj, Faizabad (U.P.) during 2010-2011, with the objective to develop aonla based low calorie blended RTS and squash from aonla, mango, guava, jamun and jackfruit using stevia for low calorie. A blends containing 25 per cent aonla pulp+75 per cent mango pulp was found better for the preparation of RTS and squash both. In the preparation of low calorie RTS and squash half amount of the sugar can be successfully substituted by stevia without impairing the quality of beverage.