Gehlot, RakeshNidhi2016-12-202016-12-202006http://krishikosh.egranth.ac.in/handle/1/91251The present investigation entitled "Development and evaluation of RTS (ready-to-serve) beverage and squash from bael-guava blends" was carried out with the objectives to standardize appropriate combination of bael-guava blends for preparation of RTS (ready-to-serve) beverage and squash and also to evaluate nutritional constituents and organoleptic quality of blended beverages during storage. Fresh bael and guava fruits were analyzed for different physico-chemical parameters. Data showed that bael and guava fruit had fruit weight (618 and 72g), pulp weight (663 and 927g/kg fruits) and peel weight (302g/kg fruit) and, whereas, pulp : peel ratio (2.19) and seed percentage (3.38 and 2.76%), respectively. Chemical constituents of bael and guava fruits such as moisture content, TSS, total sugars and reducing sugars percentage were found to be (61.76 and 83.34%), (34.50 and 13.50%), (16.93 and 8.56%) and (4.57 and 3.23%), whereas, acidity, pH, ascorbic acid, crude fibre, pectin and total phenols were analyzed to be (0.41 and 0.47%), (4.62 and 4.46), (17.25 and 167.50mg/100g), (3.27 and 2.85%), (2.38 and 0.95%) and (23.71 and 2.26mg/100g), respectively. Nutritional constituents of prepared beverages (ready-to-serve beverage and squash) were studied after processing and during storage period (two months) at monthly interval. It was concluded from the present investigation that overall acceptability of all beverages increased by blending guava pulp with bael pulp in comparison to bael or guava pulp used alone for preparation of beverages. RTS beverage prepared with 15 percent pulp (25 Bael : 75 Guava), 15 percent TSS and 0.26 percent acidity was highly acceptable (8.49) followed by RTS beverage prepared with 20 percent pulp (25 Bael : 75 Guava), 15 percent TSS and 0.26 percent acidity (8.37). Squash prepared with 30 percent pulp (25 Bael : 75 Guava), 50 percent TSS and 1.00 percent acidity was found most acceptable (8.21) followed by squash prepared with 35 percent pulp (25 Bael : 75 Guava), 50 percent TSS and 1.00 percent acidity (8.16). The comparative study of all the beverages revealed that the beverage blends prepared with 25 Bael : 75 Guava pulp ratio were highly acceptable followed by 50 Bael : 50 Guava pulp and 75 Bael : 25 Guava pulp ratio. Acceptability of all the beverages prepared from bael-guava blends slightly decreased with increase in storage period. Total sugars, reducing sugars, acidity and browning increased, whereas, pH, ascorbic acid and total phenols decreased in all the beverages during storage period. Ascorbic acid content of blended beverages showed an increasing trend with increase in proportion of guava pulp in the blends. In RTS beverage, cost of production was maximum (Rs.1.66/200ml) in beverage type (0 bael : 100 guava) with 20 percent pulp, 15 percent TSS and 0.26 percent acidity and minimum (Rs. 1.29/200ml) in beverage type (100 bael : 0 guava) with 15 percent pulp, 15 percent TSS and 0.26 percent acidity. In squash, cost of production was maximum (Rs. 18.57/700ml) in beverage type (0 bael : 100 guava) with 35 percent pulp, 50 percent TSS and 1.00 percent acidity and minimum (Rs.16.63/700ml) in beverage type (100 bael : 0 guava) with 30 percent pulp, 50 percent TSS and 1.0 percent acidity.enThesis