International Journal of Processing and Post harvest Technology

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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
     

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

Abstract Views: 440  |  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