1Krishi Vigyan Kendra, Berthin, Distt Bilaspur, Himachal Pradesh – 174 029, India
2Department of Food Science and Nutrition, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh – 174 029, India
*E mail: ravinderberthin@gmail.com
Online published on 21 August, 2014.
The evaluation of ready-to-serve (RTS) beverage and concentrate prepared from apricot, revealed that with the increase in acidity level, the reducing sugar, non-reducing sugar, total sugar and pH decreased in the RTS prepared from apricot pulp whereas, with the increase in TSS level of concentrate, there was significant increase in the reducing, non-reducing and total sugar as well as anthocaynin content. The overall acceptability of the concentrate prepared from apricot was higher when fortified with ascorbic acid.
Apricot, RTS, concentrate, TSS, acidity
