Quality attributes, biochemical profile and calorific status of functional rts drink from a Blend of Mango and Tomato

Fruits are rich sources of nutrients, macro molecules, good source of energy and a reservoir of antioxidants. In the present study, an attempt has been made to prepare a RTS (Ready-to-serve) functional food. Sensory evaluation of various combinations, followed by screening of the best combination was performed. Proximate analysis such as pH, moisture content, ash content, total solid and Vitamin C content of the combination was estimated. Results of biochemical evaluation revealed that combination of mango: tomato in 50:50 followed by 60:40 proved to be the best combination. The phenolic and flavanoid content was the marker of the antioxidant status. The RTS proved to have a rich calorific value.