Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development and Quality Evaluation of Unriped Mango and Aloe-Vera RTS (Ready to Serve) Beverage


Affiliations
1 Department of Agricultural Process Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India
2 Department of Agricultural Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India
     

   Subscribe/Renew Journal


The present research work was undertaken to develop the technology for development and quality evaluation of unriped mango and Aloe vera RTS beverage prepared from unriped mango juice and Aloe vera juice and to study the changes in chemical composition and sensory qualities of the RTS with different proportions of juice of unriped mango and Aloe vera held at the department of Agricultural Process Engineering, K.K Wagh College of Agriculture Engineering and Technology. Different treatments were used for the study using different proportion of juice of unriped mango and Aloe vera namely T1, T2 and T3. On the basis of sensory score and physio-chemical composition we found that treatment T3 (60:40) was found best.

Keywords

RTS, Chemical Analysis, Sensory Evalution.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Ara, R., Motalab, M.,Uddin, M. N., Fakhruddin, A. N. M. and Saha, B. K. (2014). Nutritional evaluation of different mango varieties available in Bangladesh. Internat. Food Res. J., 21 (6) : 2169-2174.
  • Boghani, A.H., Raheem, A. and Hashmi, S.I. (2012). Development and storage studies of blended papaya-Aloe vera ready to serve (RTS) beverage; Food Process & Technol., 3 (10): 1-5.
  • Chauhan, D.K., Puranik, V. and Rai, G. K. (2012). Development of functional herbal RTS beverage; Open Access Scientif. Reports, 1(12): 1-5.
  • Gopakumar, A.S. and Kavita, M.S. (2014). Processing and preservation qualities of value added products based on Garciniacambogia (Malabar tamarind). IOSR J. Environ. Sci. Toxicol. & Food Technol., 8 (1) : 01-09.
  • Kausar, H., Parveen, S., Saeed, S., Ishfaq, B. and Ali, M.A. (2016). Development and standardization of ready to serve Aloe vera lemon functional drink, J. Environ. Sci. Toxicol. & Food Technol., 10 (4): 47-52.
  • Sasikumar, R. (2015). Preparation of therapeutic RTS beverage from Aloe vera gel and aonla fruit juice and evaluation of storage stability; Asian J. Dairy & Food Res., 3 (2): 151-155.
  • Sasikumar, R. and Vivek, K. (2015). Process development of therapeutic RTS beverage from blend of Aloe vera and pine apple, J. Agric. Technol., 2 (1&2): 7-12.
  • Sharma, R., Tandon, D., Joshi, V.K. and Attri, S. (2015). Development and evaluation of different beverages from Aloe-vera (L.) Burm.f. for their nutritional, functional and sensory qualities; Indian J. Nat. Prod. & Resour., 6 (4): 278-282.
  • Shobana, V. and Rajalakshmi, K. (2010). Quantitative analysis of primary metabolites in Mangifera indica (Unripem mango). Rasayan J. Chem., 3 (3): 597-599.

Abstract Views: 141

PDF Views: 0




  • Development and Quality Evaluation of Unriped Mango and Aloe-Vera RTS (Ready to Serve) Beverage

Abstract Views: 141  |  PDF Views: 0

Authors

D. S. Mondhe
Department of Agricultural Process Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India
G. D. Patil
Department of Agricultural Process Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India
S. D. Jadhav
Department of Agricultural Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India
V. G. Mohite
Department of Agricultural Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India
D. L. Gavit
Department of Agricultural Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), India

Abstract


The present research work was undertaken to develop the technology for development and quality evaluation of unriped mango and Aloe vera RTS beverage prepared from unriped mango juice and Aloe vera juice and to study the changes in chemical composition and sensory qualities of the RTS with different proportions of juice of unriped mango and Aloe vera held at the department of Agricultural Process Engineering, K.K Wagh College of Agriculture Engineering and Technology. Different treatments were used for the study using different proportion of juice of unriped mango and Aloe vera namely T1, T2 and T3. On the basis of sensory score and physio-chemical composition we found that treatment T3 (60:40) was found best.

Keywords


RTS, Chemical Analysis, Sensory Evalution.

References