Vol. 11, Issue 9 (2022)

Author(s):
P Vagdevi, Dr. M Siva Prasad, Dr. K Swarajya Lakshmi, Dr. VV Padmaja and Dr. K Arunodhayam

Abstract:
RTS blends of Karonda and grape, Karonda and pomegranate, Karonda and mango juice were prepared in the proportion of 75%:25%, 50%:50% and 25%:75% for each blend respectively and also 100% Karonda juice is prepared as RTS. These blends are evaluated for physico-chemical properties at 0, 30, 60 and 90 days after storage. It was also observed that the RTS prepared from blend of 25% Karonda juice + 75% mango juice (T₉) recorded the highest TSS (11.20⁰brix), ascorbic acid (19.35 mg/100mg), anthocyanins (1.36 mg/100g), total phenols (247.40 mg/100g). It was also observed that the RTS prepared from blend of 25% Karonda juice + 75% mango juice (T₉) recorded gradual increase in TSS from 0 to 90 days after storage, whereas the ascorbic acid content, anthocyanin content, total phenols decreased from 0 to 90 days after storage followed by RTS of 25% Karonda juice + 75% pomegranate juice (T₆).