Awasthi, PriyaRajpoot, Shankar2022-02-022022-02-022021-10-10Shankar Rajpoot 2021. Development and evaluation of guava-ginger blended RTS beverage. M.Sc. Thesis. 101p.https://krishikosh.egranth.ac.in/handle/1/5810181571The present investigation entitled "Development and evaluation of guava-ginger blended RTS beverage” was carried out at Post Harvest Technology Laboratory and Biochemistry Laboratory, College of Horticulture, BUAT, Banda (U.P.) during 2020-21 to develop guava-ginger blended ready to serve and also to study biochemical changes in developed RTS during storage period up to six months. The pulp/juices of guava and ginger were blended in different proportions to develop RTS. There were eight combinations of blend pulp/juices. All treatments were standardized as juice or pulp 10%, TSS 10°B, acidity 0.3% at initial stage and were stored at ambient temperature (28+4°C). All treatments were consumable up to 6 months on the basis of sensory evaluation by the panel of 7 semi-trained judges. It was observed that all the sensory characteristics continuously decrease with storage period. The biochemical properties were observed in all treatments at 0 day and 180 days. The RTS product developed by different combinations of guava + ginger is beneficial for health point of view. The combination of T2(90% guava + 10% ginger) was found superior in overall acceptability (7.38) during 180 days of storage in terms of organoleptic evaluation. The RTS prepared by combination of T: (30 % guava + 70 %) ginger had minimum change in mean value of TSS (08.2%), Brix: acid ratio (34.58%), Total sugars (1.55%) and reducing sugars (03.75%) and in comparison to other blending ratios. It was recorded that during the storage the TSS, brix: acid ratio, total sugar, total sugars: titratable acidity ratio, reducing sugar, non-reducing sugar, nonenzymatic browning and pH were increased in all the treatments while titratable acidity, ascorbic acid, protein, total phenols were decreased with storage period.EnglishThesis