Ready-to-serve Beverage Research Articles

FORMULATION OF RTS FROM PINEAPPLE (ANANAS COMOSUS) AND ALOE VERA (ALOE BARBADENSIS) PULP: EVALUATION OF NUTRACEUTICAL PROFILE AND SHELF-LIFE STUDIES

Pineapple and aloe vera are rich sources of nutraceutical compounds such as flavonoids, ascorbic acid, and phenolic compounds with antioxidant properties, making them highly appealing to both consumers and processors. Aloe vera’s beneficial qualities are attributed to its polysaccharide content. Ready-to-serve (RTS) beverages are popular non-fermented drinks that are appreciated for their flavor and therapeutic potential. This study focused on developing RTS drinks from blends of aloe vera and pineapple pulp with varying sugar content (10 °Brix, 12 °Brix, 14 °Brix, and 16 °Brix) and evaluating their physicochemical, microbiological, and sensory properties over 45 days. Storage at 9 °C resulted in a slight increase in TSS, titratable acidity, reducing sugar, and microbial load, while significant decreases were observed in total sugar, pH, phenolic content, and DPPH content. Among the formulations, the RTS beverage with 12 O Brix exhibited superior physicochemical and sensory qualities. Combining aloe vera and pineapple in RTS beverages offers not only an appealing flavor profile but also potential health benefits, making them an ideal choice for product innovation.

Betacyanin, Antioxidant Activity and Shelf-life Evaluation of Thermally, Microwave, and Chemically Processed Lime-flavored Dragon Fruit Ready to Serve Beverage

The exploration regarding the utilization of cacti family fruits into the directly consumable drink is limited. So, study was conducted to explore utilization of local fruit lime for preparation of lime-flavored dragon fruit ready to serve beverage, and processed with thermal, microwave, and chemical treatments to increase the shelf-life of beverage. Standardizing lime juice in dragon fruit ready to serve (RTS) beverages, optimizing thermal, microwave, and chemical treatments, and studying shelf life were the goals of this study. Dragon fruit RTS beverage was made with 12% fruit juice, 12°Brix total soluble solids (TSS), and 0.1% citric acid after a preliminary sensory study. Dragon fruit RTS with 3% lime juice tasted best. The standardized RTS beverage was thermal (70, 80, and 90°C for 5, 10, and 15 min), microwave (900 W power density for 30, 60, 90, 120, and 150 sec), and chemical (500, 1000, and 1500 ppm ascorbic acid incorporation) treated to optimize betacyanin content, antioxidant activity, and sensory evaluation. RTS beverage thermally treated at 70°C for 5 min, a 30-second microwave treatment at 900 W, and RTS beverage with 500 ppm ascorbic acid were found best on betacyanin, antioxidant activity, and sensory basis. The shelf life of optimized RTS beverage was tested at room temperature and refrigerated. During storage at the both temperatures, there were significant variations in pH, TSS, betacyanin content, and sensory qualities. The best retention of betacyanin content was reported on the 6th day of ambient storage for lime-flavored dragon fruit RTS beverage with 500 ppm (10.04 mg/L) with overall acceptability of 5.57. For refrigerator storage, lime-flavored dragon fruit RTS beverage with 500 ppm ascorbic acid retained 24.26 mg/L betacyanin and 5.68 overall acceptability on the 60th day. Additionally, the lime-flavored dragon fruit RTS beverage with 500 ppm ascorbic acid retained betacyanin better than other treatments during ambient and refrigerated storage.

Optimization of RTS Beverage: Tinospora Cordifolia and Kiwi Juice Fusion By IJISRT

The study aims to develop a functional Ready-to-Serve (RTS) beverage using Tinospora cordifolia. This herb is rich in phytochemicals like polyphenols, flavonoids, and tannins, known for their potent antioxidant properties and ability to address various health disorders. By blending the juice of the Kiwi plant with Tinospora cordifolia extract, a nutraceutical-rich RTS beverage is crafted, promising to revitalize and invigorate while meeting nutritional needs. Different formulations are prepared with varying proportions of Tinospora cordifolia extract (S1: 5%, S2: 10%, S3: 15%, S4: 20%, S5: 25%). Each formulation undergoes sensory evaluation against a control sample, and those receiving favorable scores are subjected to physio-chemical analysis. Among these, sample S4, containing 20% Tinospora cordifolia extract, emerges as optimal based on panelist preference. This selected formulation is then further analyzed for its physico- chemical properties.

Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage

Delayed bitterness in kinnow juice affects its market value as well acceptability rate by consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) beverage was prepared. Further, processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage was studied. Processing methods used during the study was β-cyclodextrin (2%); lye treatment (LT 1.5%); hot water treatment (HWT); Florisil® (3%), and their suitable combination. Processing significantly modulate the bitterness causing compounds. Combined treatment was observed as best due to presence of less concentration of bitter compounds and higher sensorial score. RTS prepared using different treatments were stored in glass bottles for 90 days and studied in terms of their titratable acidity, pH, TSS and antioxidant properties. Samples were stored in refrigerator at 4 °C and withdrawal after every 15 days with the aim to evaluate the storage time effect on quality and sensorial attributes. Increasing storage time deteriorate the quality attribute such as bioactive compounds, antioxidant properties, sensorial scores and other parameters (titratable acidity, pH and TSS) respectively.

DEVELOPMENT OF READY TO SERVE BEVERAGE (RTS) FROM A BLEND OF ORANGE, ALOE VERA AND MINT

The demand for health beverages is growing in the soft drink industry. The functional properties and health benefits of Orange, Aloe vera and Mint are known worldwide. Blending RTS beverages with fruit has several benefits, including increased nutrient content, improved taste, and reduced sugar content. Fruits are a rich source of vitamins, minerals, and antioxidants, which can provide numerous health benefits. The addition of fruits can also help reduce the need for added sugars, as fruits provide natural sweetness to the beverage. In present study the efforts have been made to prepare ready-to-serve (RTS) made from a blend of Orange, aloe vera and mint fruit juice. Orange juice is rich in vitamin C, which boosts the immune system and helps to prevent diseases. Aloe vera is known for its anti-inflammatory properties and is also rich in vitamins and minerals. Mint is a natural digestive aid and can help to relieve stomach discomfort. Four formulations were tried with Orange, aloe vera and mint. Optimized formulation was found to be in the treatment which has 97% orange, 1% aloe vera and 2% cornsilk mint. The proximate analysis of the product showed an average of 4.85 pH, 16.4% Total Solids, 0.20% Fat, 0.71% Protein, 13.82% Carbohydrates, 0.45% Ash, 0.95% Acidity, 12.01 mg Ascorbic acid, 11.08 mg Calcium, 194 mg Potassium. Sensory attributes like colour and appearance, flavour score, consistency and overall acceptability for the prepared RTS beverage (200 ml) of optimized formulation (T1) is found best. While, there was a decreasing trend of ascorbic acid, Total sugar and organoleptic score due to aloe vera and mint contain compounds that can interact and cause it to degrade more quickly.

NUTRIENT ANALYSIS OF GUAVA BASED RTS BEVERAGE

The study was carried out to standardize the method of preparation of guava RTS (ready-to-serve) beverage and to evaluate organoleptic attributes such as colour, appearance, flavour, taste, texture and overall acceptability. The study was carried out in College of Community Science, ANGRAU, Lam, Guntur in the year of 2021-2022. In this study guava based RTS beverage was formulated with different proportions of guava pulp and water i.e., (RTSBF1) 20:80, (RTSBF2) 30:70 and (RTSBF3) 40:60 with equal amounts of sugar and citric acid. The products were organoleptically evaluated using 9 points hedonic rating scale by a semi-trained judge. The one-way ANOVA was used for a significant difference test in the mean scores of sensory evaluation. The RTS beverage prepared from (F3) 40:60 guava pulp and water were found to be superior over other proportions in respect of mean scores of organoleptic attributes i.e., colour (7.96), appearance (8.16), taste (7.52), flavour (7.20), consistency (6.88) and overall acceptability (7.60). Acceptability of the product was increased with the quantity of pulp in preparation for the RTS beverage. RTSBF3 has high nutritive content compared to regular beverages and other formulations due to the high quantity of guava pulp.

Evaluation of Quality Assessment during Storage of Ready-to-Serve (RTS) Blended from Papaya, Ginger and Honey

The current investigation took place at P.G. Laboratory of Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.) during the year 2021. To satisfy customer demand in both national and international markets, blended beverages made from fruits, medicinal herbs, and spices are a rich source of nutrients, medical characteristics, and flavours. 10 % of blend consisting 80 % papaya pulp, 10 % ginger juice and 10 % honey (T6) was found best on 9- point hedonic scale by semi-trained judges including males and females for the preparation of RTS with 13% TSS, 0.20% acidity and 70 ppm SO2 than other blend combinations. Result revealed that the TSS, acidity, reducing sugars and total sugars increased whereas, pH, vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased continuously up to the termination period of the storage under room conditions (23.1-28.70C). Furthermore, it had been noticed that RTS beverage could be stored for 4 months with acceptable sensory quality into polypet bottles.

Development and quality characterization of sapodilla ready to serve (RTS) drink

We have been awarded by nature with a stunning flora and fauna that has prettified our life. Sapodilla is well known for its therapeutic and nutritive properties. Sapodilla has good antioxidant mutagenic and anticancer properties that directly influence radical-scavenging potential. Sapodilla has a short shelf life due to its perishable nature. An attempt was carried out to develop sapodilla RTS beverages using sonication and microwave techniques. Physicochemical attributes such as acidity, pH, TSS, pH antioxidant activity of the ready to serve (RTS) and sensory attributes were analysed during 90 days of storage. The highest ° Brix was found in T0 with a mean value of 12.14 ± 1.19° Brix, the highest pH was found in T2 with mean values of 3.82 ± 0.006% and 4.28 ± 0.006% and the lowest pH was observed in T1 with a mean value of 3.72 ± 0.03%. All the treated RTS samples were subjected to antioxidant analysis including total phenols, total flavonoids and total antioxidant activity. The lowest phenolic content was observed in T0 (334.53 ± 1.66 μg GAE/100 mL of juice). The highest total flavonoid content was found in T2 (316.67 ± 19.51 μg CE/g), and the lowest total flavonoid content was observed in T0 (111.48 ± 24.28 μg CE/g). The lowest total antioxidant capacity was observed in T0 (381.85 ± 6.09 μl AAE/ml).The results of sensory evaluation revealed that the maximum score for sensory properties such as color, flavour, taste and overall acceptability was achieved by treatment T2, which revealed that these treatments of sapodilla RTS were declared the best with sonication and microwave treatment.Graphical

Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)

A research study was carried out to develop a RTS beverage by exploiting the nutritional and organoleptic properties of bael fruit pulp. Six treatment combinationsof bael RTS with 10, 15 and 20% of pulp concentration and 10 and 15°B of TSS were prepared based on the review of literature. The biochemical and organoleptic properties of the prepared RTS were evaluated during storage. The pH, ascorbic acid and antioxidant activity of the RTS decreased with the storage, while acidity and total sugars increased. Results of the sensory evaluation showed that there was a significant difference between treatments in terms of color, flavor, taste, body and overall acceptability. From the results of quality assessments, the formulated bael RTS beverage with 15% pulp and 15°B TSS was found to be superior and suitable for consumption up to 12 weeks without any significant changes in the quality characteristics.

Quality Characteristics and Sensory Evaluation Of Cabbage (Brassica Oleracea L. Var. Capitata) And Lime (Citrus Aurantiifolia) Ready to Serve Ts Beverage

The experiment was conducted to formulate the low calorie cabbage-lime blend Ready-to-Serve (RTS) functional beverage. Considering the results of preliminary studies, six formulations of the low calorie functional RTS beverage were prepared by blending different ratios of cabbage and lime juice (27:3, 24:6, 21:9, 18:12 and 15:15) including control, where only cabbage juice was added. The prepared formulations were subjected to nutritional and sensory evaluation after the formulations were done. Nutritional parameters including titrable acidity, pH, vitamin C, total sugar and total soluble solids were analysed. Sensory attributes of color, aroma, taste, appearance (cloudiness) and overall acceptability were evaluated using a seven point hedonic scale. The nutritional analysis of the fresh low calorie RTS beverage showed the increasing trend in titrable acidity (from 0.32% to 1.3% as citric acid), vitamin C (from 8.35 mg/100 ml to 17.75 mg/100 ml), total sugar (from 2.75% to 4.99%), and total soluble solids (from 4.64 ° Brix to 5.17 °Brix) with the increase of lime juice from 3% to 15%. The pH was reduced when the lime juice concentration increased. The sensory assessment of fresh low calorie RTS beverage revealed that there were significant (p < 0.05) differences among the sensory attributes. The highest overall acceptability was observed in the formulation with 18% cabbage juice and 12% lime juice with ideal functional qualities.
 Bangladesh J. Agril. Res. 45(2): 157-164, June 2020

Natural fruits based ready to serve (RTS) beverages: a review.

Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non-fermented beverage prepared from fruits and vegetables of different concentrations in addition of sugar, water and additives. Fruitsrich in sugar, vitamins and minerals are less explored due to astringency or bitterness. This can be solved by blending such fruits with other fruits and vegetables in order to increase flavor, nutrient properties and shelf life. These natural RTS beverages are valued for their nutritional content, refreshing quality, pleasant flavor and medicinal properties. Therefore, blending of natural RTS beverage is thought to be a good alternative for utilization and preservation of fruits. This present review concluded that the natural RTS beverages made from blending and enrichment improves shelf life and has high sensory acceptability. Development of RTS beverages may reduce risk of health diseases and acts as a good appetizer.Physiochemical properties of RTS beverages like pH, acidity and total soluble solids were observed to change during storage. Several types of RTS beverages including blended, refreshing, and functional beverages are prepared from fruits such as grapes, gooseberries, litchi, pineapple, orange, etc. Whey protein is blended with fruits such as orange and watermelon in order to enhance their nutritional value.

Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid

Fortification of food and beverages with folic acid is carried out frequently as a remedy to folic acid deficiency which causes serious health issues. This study was carried out to investigate the effect of incorporation of folic acid encapsulated alginate submicron particles in pineapple ready-to-serve (RTS) beverages. The encapsulation efficiency and loading capacity of the particles were 91.54 ± 0.45% and 1.02 ± 0.01%, respectively. The photostability and thermal stability studies of folic acid revealed that encapsulation poses a protective effect on folic acid and that dark and refrigerated conditions contribute to higher stability of folic acid. In this study, sensory evaluation of the RTS beverages was carried out through both ranking tests and acceptance tests using a five-point hedonic scale. The sensory panel showed the highest preference to pineapple RTS with incorporated encapsulated folic acid at a quantity of its recommended daily intake (400 µg/200 mL) before heat treatment. Shelf-life evaluations were carried out through measuring physicochemical properties, and pH, titratable acidity, and total soluble solids showed negligible or acceptable changes over two months. Folic acid degradation occurred due to heat treatment, but encapsulation in alginate submicron particles provided heat stability to folic acid. Thus, microencapsulated folic acid may be a successful carrier of folic acid which can be incorporated in beverages such as fortified pineapple RTS.

Standardisation of RTS beverage from reconstituted cashew apple-based blended juice powder along with Sugandi

Cashew has commercial value for its nut and peduncle (false fruit), known as cashew apple. Requirements of consumers considering convenience, food safety, health benefits and sensory quality have increased demand for fruit juices, but most consumers don’t get time for the ready to use products. Instant juice powders can meet consumer requirements being cheap to transport and with prolonged shelf life. Then the blended juice was mixed with maltodextrin @15 per cent, i.e., 15 g for 100 mL of blended juice by proper homogenisation. The roots of the sugandi (Swallow root - Decalepsis hamiltonii) were collected, cleaned thoroughly and discarded the central white portion of the roots. Among the blended juice treatment combinations, the highest pH of 3.45 was recorded in B3 (75% cashew apple juice + 25% pineapple juice powder at 150°C inlet temperature with a flow rate of 10 mL min-1). The ready-to-serve (RTS) beverage, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60th day of storage), indicating its fitness for consumption with maximum flavour, taste and overall acceptability.

Studies on the changes in physico-chemical properties during storage and economics of date palm (Phoenix dactylifera) ready-to-serve (RTS) per bottle

The present investigation entitled “Studies on the changes in physico-chemical properties during storage and economics of date palm (Phoenix dactylifera) Ready-To-Serve (RTS) per bottle” was carried out at Faculty of Agricultural Science, Madhav University, Pindwara, Rajasthan and the Post-Harvest laboratory, Department of Horticulture, College of Agriculture, Junagadh Agriculture University, Junagadh (Gujarat) during the year 2018-19. The Main objectives of the present investigation date palm RTS to evaluate the sensory parameters and their stability at room temperature, storage and the economics of various treatments for date palm RTS beverages was also worked out. Among the treatments two pulp concentration 20% & 25% pulp and 3 levels of TSS i.e. (16%, 17% and 18% of RTS) were used for preparation of the RTS. The % TSS values recorded for date palm RTS increases with the increase in sugar content and storage period the highest value of % TSS was registered with treatment 6th (25% pulp + 18% TSS + 0.3% acidity of RTS). The higher value of % acidity was recorded with the treatment 6th (25% pulp + 18% TSS of RTS) (0.91%) at final stage of observation. At initial stage the maximum (393.91) TSS/Acid ratio was recorded with the (60) TSS/Acid ratio was recorded with the treatment 3rd and 6th (20% pulp + 18% TSS of RTS and 25% pulp + 18% TSS of RTS respectively). The value of pH at initial stage was recorded minimum in the treatment 2nd (6.82) and the maximum value was recorded in treatment 5th (6.84). Economics of the treatment was calculated the minimum cost i.e. Rupees 24.7 per bottle was recorded with the treatment 1st. Whereas, the maximum cost was recorded with the treatment 6th.

Basella rubrafruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability

Basella rubra is a popular green leafy vegetable in South India bearing red-violet fruits that accumulate betalains. In the present report, B. rubra fruit juice betalains were explored in novel food model systems as a natural colorant in banana spread (BS), intermediate moisture foods (IMF), banana and lemon juice ready-to-serve (RTS) beverage fortification, followed by the quality evaluation during storage (BS for 1 year, IMF for 2 months, banana and lemon juice RTS beverage for 3 months), along with sensory acceptability. The retention of betalain was good after storage in BS (95.8%), IMF (60%), banana RTS beverage (58%), and lemon juice RTS beverage (76%), with no microbial growth observed after storage at 5°C. The BS and banana RTS beverage showed good sensory quality with scores greater than 8 on a 15-point scale, with no alteration in product quality. Moreover, it provides a natural source of healthy ingredients. Practical applications Betalains from plant sources are used for various applications in the food, pharmaceutical, and cosmetic industries as a functional ingredient. They are water-soluble pigments exhibiting three times higher tinctorial strength and stability at lower pH than anthocyanins. B. rubra betalains could compete with commercial beetroot, which has an unpleasant geosmin flavor and a lower quantity available for sustainable use in large industrial applications as a natural colorant. The present study explores B. rubra fruits as a rich source of betalains for the development of food model systems and conducts shelf-life studies to determine its practical ease of use with maximum retention in foods. The information this study provides will encourage scientists to investigate common natural sources in everyday industrial-scale food products for their ability to confer health benefits.

Development and Quality Evaluation of Ready to Serve Olive and Mandarin Blended Diet Drink


 Olive (Olea europaea L.) and mandarin (Citrus reticulatae) have been used therapeutically for their nutraceutical and medicinal value. Olive juice contains high vitamin E and phenolic compounds. Similarly, mandarin is a rich source of vitamin C. Hence olive juice was blended with mandarin fruit juice for increasing the therapeutic, nutritional and functional value of Ready-to-Serve (RTS) beverages. Preliminary study revealed that Ready-to-Serve (RTS) product of olive mandarin (60:40) was highly acceptable on sensory basis by the panel of judges. Olive juice and mandarin juice were utilized at various combinations with sugar and artificial sweeteners (aspartame, sucralose and cyclamate) for preparation of therapeutic RTS beverages and evaluated for physico-chemical and sensory attributes during storage. The study revealed that the therapeutic RTS beverages prepared by blending of olive and mandarin juices with cyclamate has scored maximum for almost all sensorial quality attributes such as appearance, colour, flavour, taste and overall acceptability and also contained phenolic compounds, flavonoids and ascorbic acid in large quantity. A reducing trend was observed in ascorbic acid and increasing trend was observed in acidity content during the storage of beverage at room temperature over a period of 90 days. The beverage changed significantly with respect to TSS content along the storage period.
 

Preparation and quality evaluation of ready to serve beverage (RTS) from orange juice and Aloe vera gel during storage

The demand of health beverage is growing in the soft drink industry. The functional properties and health benefits of Aloe vera are known worldwide. So, present study aimed to develop orange-Aloe vera ready to serve (RTS) beverage by adding 0, 5, 10, 15, 20% Aloe vera gel in orange juice. For all the treatments, physicochemical characteristics, microbiological count, phytochemical content as well as organoleptic attributes were evaluated at an interval of 0, 45 and 90 days of storage at refrigerated temperature. Addition of Aloe vera showed little effect on physicochemical parameters, reduce total plate count, improve total phenolic content, antioxidant activity and reducing power, significantly. In sensory attributes, T1 (Orange juice with 5% Aloe vera gel) was found to be acceptable even after 90 days. It was also found that RTS beverage can be successfully store at refrigerated temperature without significant changes in chemical, microbial and senatorial quality profile and recommended for commercial use and for production on large scale. Keywords: Aoe vera gel; Microbial load; Orange juice: Physicochemical properties; Phytochemical analysis; Sensory evaluation http://dx.doi.org/10.19045/bspab.2020.90026

Studies on ready to serve (RTS) beverage from dragon fruit

The present study attempted to develop a RTS beverage using dragon fruit. Preliminary investigations were carried out based on the standards specified for RTS fruit drinks to develop a suitable recipe. RTS beverages were prepared containing four levels of dragon fruit juice (8%, 10%, 12% and 14%), citric acid (0.2%, 0.3%, 0.4% and 0.5%) with 12 per cent sugar and 0.01 per cent potassium Meta bisulphite. Sensory evaluation was conducted using 25 untrained panelists to determine the best juice concentration to develop the RTS. Proportion with 12 per cent dragon fruit juice and 0.4 per cent citric acid was selected as the best level for the development of dragon fruit ready to serve beverage. Storage study for analysis of acidity, TSS, ascorbic acid and pH from 0 to 50 days was investigated for the prepared beverage at a regular interval of ten days. A slight increase in acidity and TSS and decrease in pH and ascorbic acid in samples stored at room temperature was observed.

Development and quality evaluation of ready-to-serve (RTS) functional beverage prepared from Bael (<em>Aegle marmelos </em> L.) fruit

A research study was carried out to develop a RTS functional beverage by exploiting the medicinal, nutritional and organoleptic properties of bael fruit pulp. Six treatments of bael RTS beverage such as 2, 4, 6, 8, 10 and 12 % (w/w) of pulp concentration were prepared with sugar, citric acid, distilled water and 70ppm of potassium metabisulphite (KMS), considering the findings of preliminary studies and Sri Lankan Standards (SLS 729) for RTS fruit beverage. The prepared RTS were assessed to determine the physico-chemical properties, organoleptic characteristics and microbial safety. The results of the physico-chemical analysis revealed that ascorbic acid and total sugar contents increased from 3.63 to 11.9 mg/100 ml and 11.92 to 15.04 % respectively while the titratable acidity and total soluble solids remained constant; at 0.5 %, 10° Brix, respectively with the increase in the pulp concentration from 2 to 12 %. Results of the sensory evaluation showed that there were significant differences (p&lt;0.05) between treatments in terms of colour, aroma, consistency, taste and overall acceptability. There were no microorganisms observed in the RTS beverages. From the results of quality assessments, the formulated bael fruit pulp RTS beverage with 6% of pulp concentration was found to be superior and could be suitable for consumption up to a minimum period of 12 weeks without any significant changes in the quality characteristics.<em></em>

Development and quality evaluation of unriped mango and Aloe-vera RTS (ready to serve) beverage

Development and quality evaluation of unriped mango and Aloe-vera RTS (ready to serve) beverage