Studies on the Standardization of Blended Aonlakinnow Mandarin RTS Beverage

An investigation involving blending of aonla and Kinnow mandarin juice in various proportions for their value addition by preparation of RTS beverage was carried out in the post- graduate laboratory of Department of Post Harvest Technology, College of Horticulture and Forestry, Jhalrapatan, (Rajasthan) during 2011-12. The aonla and Kinnow mandarin juice was blended in various proportions viz., 0:100, 10:90, 20:80, 30:70, 40:60 and 50:50 to prepare ready-to-serve (RTS) beverages having 10 per cent juice, 12 per cent TSS and 0.3 per cent acidity. The treatment involving blending of aonla juice with Kinnow mandarin juice in 40:60 proportion was found most suitable since it had maximum sensory qualities in terms of highest overall acceptance score (6.74/9.00) with bright yellow colour, pleasant aroma and taste. It also had second best ascorbic acid (27.92 mg/ 100 ml) and total phenol content (1.18 %).