Department of Food Science and Teclmology, College of Agriculture, GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand -263 145, India. E-mail: cs_chopra2000@yahoo.co.in
Online published on 24 December, 2014.
The present study was conducted to evaluate nine cultivars of mango for preparation of ready-to-serve beverage (RTS). The cultivars differed significantly in terms of fruit weight, length, breadth, specific gravity and content of flesh, peels and stone. Variations in pH and content of TSS, moisture, acidity, vitamin C, ash; reducing, non-reducing and total sugars in flesh were statistically significant, Fazli recorded highest fruit weight, length and breadth while these were minimum with Alphanso. Fazli having maximum flesh also had highest acidity while Pant Sindoori and Dashehari recorded minimum flesh and acidity, respectively. Dashehari, Langra and Chausa varieties were selected for making RTS of composition 10% pulp, 10% TSS and 0.30% acidity, on the basis oftheir higher overall acceptability score (8.67,7.89 and 7.33, respectively).
Mangifera indica L, RTS, beverage, chemical quality, sensory quality
