Vol. 12, Issue 6 (2023)

Author(s):
Rakesh Gehlot, Rekha, Rattan Singh, Monika, Ranjan Kaushik and Sandeep Kumar

Abstract:
The functional and nutritious beverage from Ramkela green mango variety, mint leaves and chia seeds was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Data show that average fruit weight and yield of pulp of mature green mango fruits were 208.00 g and 62.33 g/kg fruit. Yield of paste of mint leaves was 77%. Total soluble solids (TSS), ascorbic acid and acidity of the mature green mango-mint RTS were analyzed to be 12, 8.66, 0.22%, respectively, whereas total carotenoids and total chlorophyll were found to be 0.28 mg/100 g and 3.25 mg/100 g respectively. RTS contained protein (0.057%), fat (0.048%) and fibre (0.161%) due to the supplementation of chia seeds. Spiced mature green mango-mint RTS drink variant supplemented with 2% chia seeds had maximum overall acceptability score (8.50). The scores for colour and appearance, flavour, taste, mouthfeel and overall acceptability in the beverage decreased significantly during storage, however, the product was found acceptable even at three months storage. Total soluble solids and acidity increased significantly while ascorbic acid, total carotenoids and total chlorophyll decreased significantly during the storage period.