Abstract
The experiment was conducted to investigate the effect of different levels of herbals on Kinnow-aonla beverages during the year 2010–2011. This study aimed at formulation of Kinnow and aonla mix beverage with three levels of each cardamom and ginger as herbal additives. All the herbal treatments were found better in respect of TSS, pH, acidity and ascorbic acid content over control. Highest mean TSS (15.13°Brix), pH (3.50) and ascorbic acid content (19.4%) were observed in T5 (ginger extract 1%), all the sensory parameters were as based on the overall acceptability based on colour, texture and taste were recorded highest (7.78 score) in T5. Precisely, on the basis of results obtained it may be concluded that treatment T5 can be used in commercialization of Kinnow-aonla RTS. The studies on compositional changes in value-added Kinnow-aonla RTS revealed that there was increase in the level of TSS and pH during the storage period (six months).
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