Preparation and quality analysis of unfermented mango (cv. RASPUR) beverages.
Rajanna K. M. L., Shivanna M.
Author Affiliation: Department of Post Harvest Technology, College of Horticulture, Mudigere, Chikmagalur (Karnataka), India.
Asian Journal of Horticulture 3 : 427-428
Abstract : This laboratory experiment was conducted the at College of Horticulture in Mudigere, Karnataka, India. The mango beverages such as pure juice, sweetened juice, RTS, nectar and squash were prepared from cv. Raspuri with different proportions of juice, total soluble solids and acidity. The beverages were kept under room temperature for 6 months and were analyzed at bimonthly interval. The results showed that, among different mango beverages tested, squash had the better storage life with better chemical composition and sensory quality characteristics.