Development and evaluation of bael-mango ready-to-serve drink and squash.
Punam, Rakesh Gehlot, Singh R., Siddiqui S.
Author Affiliation: Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, India.
Haryana Journal of Horticultural Sciences 38 : 232-2361
Abstract : The bael-mango ready-to-serve (RTS) drink and squash were developed and evaluated for their chemical and quality parameters at monthly interval for three months storage period. Total sugars and acidity increased, while total carotenoids decreased in both the beverages with the increase in storage period. The colour and appearance, flavour, taste, mouth feel and overall acceptability of bael-mango beverages decreased significantly with the advancement in storage period, however, their overall rating remained above the acceptable level even after three months storage. RTS drink prepared with 20% pulp (25 Bael:75 Mango), 14% TSS and 0.26% acidity was found most acceptable (8.59), while its squash prepared with 40% pulp (25 Bael:75 Mango), 50% TSS and 1.00% acidity was found most acceptable (8.60).