Gehlot, RakeshSnehlata2016-10-272016-10-272012http://krishikosh.egranth.ac.in/handle/1/82394The present thesis entitled "Development and evaluation of ready-to-serve (RTS) drink and squash from Guava-Mango blends" was carried out with the objectives to standardize appropriate combination of guava-mango blends for preparation of its RTS drink and squash, and also to evaluate storage quality of blended products during storage.Fresh guava and mango fruits were analyzed for different physico-chemical parameters. Data show that guava and mango fruit had fruit weight (92 and 330 g), pulp weight (877 and 710 g/kg fruit) and yield of pulp (87.7 and 71.0%), respectively. Chemical constituents of guava and mango fruits such as TSS, total sugars, reducing sugars and acidity were analyzed to be (9.4 and 17.9%), (5.9 and 12.7%), (3.05 and 6.23%) and (0.34 and 0.45%), whereas pH, ascorbic acid, carotenoids, pectin and total phenols were found to be (5.2 and 4.8%), (160 and 51 mg/100 g), (N.D and 5.2 mg/100 g), (0.91and 0.59%) and (2.93 and 57.40 mg/100 g), respectively. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, total carotenoids and total phenols decreased significantly in all the beverage blends during three months storage. The comparative study of all the beverages revealedthat the beverage blends prepared with 20 guava : 80 mango pulp ratio were highly acceptable followed by 40 guava : 60 mango pulp and 0 guava : 100 mango pulp ratio (pure mango). Overall acceptability of all the beverages prepared from guava-mango blends decreased significantly with increase in storage duration. The cost of production was recorded maximum in beverage prepared with 0 Guava : 100 Mango (pure mango pulp) followed by 20 Guava : 80 Mango, 40 Guava : 60 Mango, 60 Guava : 40 Mango, 80 Guava :20 Mango and 100 Guava : 0 Mango (pure guava pulp) with a decreasing trendin their cost.enMillets, Sampling, Flours, Storage, Animal husbandry, Productivity, Acidity, Flavouring, Storage structures, Economic systemsThesis