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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur

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Subject: Horticulture × Author: Dangi, Dharmendra Singh × End date: 2014 × Start date: 2014 × Type: Thesis ×
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    ThesisItemOpen Access
    Studies on the preparation of bael (Aegle marmelos) and mango (Mangifera indica) blended RTS its quality and storage
    (JNKVV, 2014) Dangi, Dharmendra Singh; Pandey, C.S.
    ABSTRACT The present investigation entitled “Studies on the preparation of Bael (Aegle marmelos) and Mango (Mangifera indica) blended RTS its quality & storage” was carried out in the post Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2013-2014. The Main objectives of the present investigation was to standardize the recipe for preparation of blended RTS of bael & mango, to study the Physico- chemical properties of bael & mango blended RTS during storage and to work out the economics of various treatments for blended beverages of bael & mango. The experimental material for the present investigation was 4 pulp ratio of fruits i.e. bael & mango with 4 sugar levels for preparation of RTS beverage. The experiment was laid out in Completely Randomized Design (factorial arrangement) with 3 replications. Among the treatments of two fruit crops (bael & mango) with 100:00, 80:20, 60:40 & 40:60 % pulp ratio and 4 levels of sugar i.e. (90, 100, 110, & 120 gm. per litre of RTS) with 1.5g citric acid per litre of RTS were used for preparation of the blended RTS. The prepared RTS was also stored in 200ml glass bottle at room temperature. The observations on various parameters were recorded at 30 days interval from 0 to 120 days. The characters on sensory evaluation and quality of RTS were recorded. On the basis of the result the present investigation is summarised as follow: Among the ratio of pulp of both fruits for the preparation of blended RTS the ratio of 60% bael and 40% mango pulp (P3) rated best on the basis of organoleptic parameters i.e. overall acceptability, the colour, flavour and taste followed by (P4) 40% bael + 60% mango pulp. The organoleptic rating of blended RTS showed the different trend on quantity of sugar mixed in different ratio of fruit pulp. However, the recipe R3 (110gm. Sugar/lit.RTS) was better for overall quality and acceptability. The flavour rating was found best in recipe R1 (90g sugar/lit.RTS). For colour, taste and overall acceptability ratings the recipe R3 (110g. sugar/lit.RTS) were found to be best as compared to other recipes. The overall acceptability was decreased with the increasing storage period in all the treatments. The per cent TSS values of blended RTS increases with the increase in sugar content and storage period. The highest value of per cent TSS was observed in P1 fruit pulp with recipe 4th (120 gm. sugar per litre of RTS). The higher value of per cent acidity was recorded in pulp ratio (P4) at initial stage of observation. The acidity of blended RTS was increased in all the treatments with the increase in storage period. The ratio of pulp also affected the per cent acidity. It was found to be increased with the increase ratio of mango pulp. The TSS/Acid ratio of blended RTS was also influenced by the pulp ratio and various recipes. It was decreased with the increasing storage period. The ascorbic acid content (mg/100g pulp) of blended RTS decreased during storage. The maximum ascorbic acid content was found in ratio of fruit pulp P4 (40% bael + 60% mango pulp) with recipe 1st (90 gm. sugar per litre of RTS). The value of pH at initial stage was recorded minimum in the pulp ratio P4 and maximum in pulp ratio P1. It was significantly decreased with the increasing storage period. The economics of the various treatments was calculated for 10 litre of RTS (50 bottles 200ml. each). The maximum net return Rs. 373.76 with B:C ratio of 3.96:1 was observed in the treatment combination P1R1 (100% bael pulp with 90g. sugar) whereas, minimum net return Rs.360.79 with (3.56:1) B:C ratio was observed in the treatment combination P4R4 (40% bael + 60% mango with 120g. sugar). It is concluded from the studies that the blended RTS was found best with the ratio of fruit pulp P3 (60%bael+40%mango pulp) and recipe R3 (110g sugar+1.5g citric acid/lit. of RTS) because of maximum overall acceptability and storability for longer period at ambient condition.