Lather, RajeshMajhi, Kiran Kumar2023-02-202023-02-202022-09-05https://krishikosh.egranth.ac.in/handle/1/5810194107The current study was conducted to standardize the preservation of aonla juice using preserva-tives and to develop an aonla-based RTS beverage blended with moringa and beet root. Aonla juice was extracted and kept at room temperature for preservation up to three months. Ascorbic acid, non-reducing sugars and organoleptic rating were found decrease during storage, while TSS, acid-ity, total sugars, reducing sugars and tannins of juice were found to increase. Aonla juice preserved with sterilized bottle with pasteurized juice was found to be the most effective in minimizing the chemical changes in the juice during storage up to three months at room temperature. Aonla juice, moringa extract and beet root extract were blended at varying concentrations to develop the RTS beverage. Ascorbic acid, non-reducing sugars, tannins and organoleptic rating were found decreased during storage, while TSS, acidity, total sugars and reducing sugars of RTS were found to increase. RTS made with 50:25:25 aonla juice, moringa juice and beet root was found to maintain colour, flavour, taste and other quality characteristics the best for three months of room temperature storage, followed by RTS made with 25:75 aonla juice and moringa extract. The aonla juice and aonla based RTS beverage blended with moringa and beetroot was stored for three months and analyzed at 15 days interval. Blending of aonla juice, moringa leaf extract juice and beetroot juice in RTS can be a good source for immune-booster drink as it pos-sesses various health benefiting effects.EnglishThesis