Annals of Horticulture
  • Year: 2013
  • Volume: 6
  • Issue: 2

Studies on suitable blending ratio for the preparation Of aonla based quality beverages

  • Author:
  • Om Singh1, Sanjay Pathak2, Richa Singh3
  • Total Page Count: 7
  • Page Number: 198 to 204

1Division of Post harvest technology, N.D. University of Agriculture and technology, Kumargunj, Faizabad (U.P.)

2Central Potato Research Station, Sahaynagar, Patna -801506, Bihar, India

3Central Potato Research Institute, Shimla -171001, H.P., India

Online published on 15 February, 2014.

Abstract

Studies were undertaken to evaluate suitable blending ratio for the preparation of aonla based quality beverages. The results revealed that blended RTS, nectar and squash contains 25 percent aonla pulp +75 percent mango pulp imparts good flavour and colour and also scored highest organoleptic quality.

Keywords

Aonla, Mango, Guava, Jackfruit, Jamun, Beverages, Blending Ratio