Abstract
The present investigation on development and evaluation of bael-aonla low calorie ready-to-serve (RTS) drink was carried out in the Department of Post Harvest Technology, College of Horticulture, N.D. University of Agriculture and technology, Kumargunj, Faizabad (U.P.). A blends containing 50 per cent bael pulp + 50 per cent aonla pulp 50 per cent sugar + 50 per cent stevia prepared from the recipe 10 per cent pulp, 11 per cent TSS and 0.2 per cent acidity was found better for the preparation of ready-to-served drink. In the preparation of low calorie RTS half amount of sugar can be successfully substituted by stevia without impairing the quality of beverage.
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