Changes in quality of mango-pineapple spiced beverage during storage

Mango-pineapple spiced beverages were prepared from ‘Dasheharl’ mango and ‘Kew’ pineapple. Fifteen per cent blended juices (85:15) were used for preparation of ready-to-serve (RTS) beverages having 10° Brlx, 0.2 % acidity and 0.006 % cardamom spice drops. The RTS beverages stored in white and amber coloured bottles for 6 months under 3 different storage environment viz., ambient temperature (12.5−3 6°C), cool chamber (10−29.6°C) and low temperature (4 ± 1°C) showed a gradual decrease in sensory quality, acidity, ascorbic acid and tannins. Retention of ascorbic acid was more in beverages stored in amber coloured bottles under low temperature. An increasing trend was found in total soluble solids, reducing sugars, total sugars and NEB. The hunter colour values ‘L and a’ got decreased over 6 months. The major volatile flavouring compound found in mango-pineapple spiced beverage was Terpenyl acetate that got decreased during storage.