Vol. 11, Issue 9 (2022)

Author(s):
Sita Choudhary and Komal Kathuria

Abstract:
Present investigation consisted of total 13 treatments, replicated thrice and laid out in completely randomized design (CRD). Ready-to-serve (RTS) drink was prepared from Aonla juice by blending it with other fruits like kinnow, pineapple, lime and ginger. Stored RTS beverage was evaluated for sensory and bio-chemical characteristics at every 30^th day interval up to 150^th day of storage. Out of 13 treatments, T₈ - Aonla: Pineapple: Ginger (50:48:2) was found best in terms of Organoleptic and sensory characteristics (colour, taste, flavour and overall acceptability) and recorded maximum total soluble solids, Treatment T₁- Aonla Juice (100%) recorded maximum ascorbic acid content followed by T₁₀ –Aonla: Lime (75:25). However, best colour was observed in T₃- Aonla: Kinnow (50:50). Total soluble solids was found to increase with progression of storage period. However, ascorbic acid followed declining trend with increasing storage period.