Studies on the effect of different blends on quality of RTS and nectar of aonla (Emblica officinalis Gaertn
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Date
2004
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Publisher
CCSHAU
Abstract
The investigation on the effect of different blends on quality of RTS
and nectar of aonla were carried out during the year 2003-04 at Fruit
Technology Laboratory, Department of Horticulture, CCS Haryana
Agricultural University, Hisar.
The present study were conducted to standardize the appropriate
blending for different RTS and nectar of aonla. The preserved
ready-to-serve and nectar were evaluated for different chemical changes at
room temperature for three months.
Best quality RTS beverage can be prepared by keeping 10% pulp,
15% TSS, 0.30% acidity with aonla (50%) + guava (50%) ratio. Amal (50%)
+ guava (50%) RTS beverage scored the highest points as compared to
other treatments.
In aonla-guava blended nectar, aonla (50%) + guava (50%) nectar
was found best. It has excellent quality till 90 days of storage. In
aonla-pineapple blended nectar, aonla (50%) + pineapple (50%) nectar was
found best. It will scored the highest points as compared to other
treatments. The pulp content was 20%, TSS 15% and acidity was 0.3% in
both the nectars.