Vol. 12, Issue 3 (2023)

Author(s):
Kiran Ravindra Barge, Vikram P Kad and Govind Yenge

Abstract:
The mango (Mangifera indica L.), the king of tropical fruits, is loved by people all over the world for its sweetness, unusual flavour, and delectable taste.In addition to being delicious, it is a fruit with nutritional value because it is a good source of minerals, vitamins A, B, and C. It is reported that about 75% of the fruits are knocked off, right from the flowering stage till ripening. Mango, incidentally, is one of the few fruits that can be used at all stages of maturation. The aim of this experimental work was preparing post mix carbonated sugar-free unripe mango ready-to-serve beverage using different concentration of stevia sugar, cane sugar, water and soda water. Stevia (Stevia rebaudiana), a natural sweetener aqueous extract. The 10 % pulp, 14% of sugar and 0.3% citric acid was added in water to prepare control treatment of RTS beverage. The carbonated beverage prepared with 10% pulp, 14% sugar and 0.3% citric acid mixed with plain soda water found to have highest sensory score in sensory evaluation. The beverage prepared with sugar-free stevia powder found to have lower score due to bitter taste.