Effect of Blend Ratio and Storage Period on the Organoleptic Characters of Mango RTS Beverage

The present investigation was carried out in the post Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2013–14. Among the treatments two mango pulp concentration 10% & 12% pulp and 7 levels of sugar i.e. (100, 110, 120, 130, 140, 150 and 160 gm. per liter of RTS) were used for preparation of the RTS. The 12% pulp content Rated best in combinations with 150 gm. of sugar per liter of RTS for organoleptic parameters which are based on overall acceptability characters, whereas, the colour rating values were found best with the recipe 6^rth (10%pulp + 150 gm. sugar per liter of RTS). For taste the rating of the recipe 13^th was found best as compare to other recipes. However, the flavor was rated better with the recipe 13^th (12% pulp + 150 gm. sugar per liter of RTS).