Whey and juice of mango (Cv. Kesar) were utilized at various combinations (70:30, 75:25 and 80:20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared with 70% whey and 30% mango juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found highest in ascorbic acid content (9.80mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The beverage remained unchanged with respect to TSS content along the storage period.
Volume 1 • Issue 3 • 2012 acid of commercial grade. The process flow chart for preparation of mango pulp is given in Figure 1.
Storage treatments of mango pulpThe pasteurized mango pulp was subjected to different predecided treatments and packed in 500 ml capacity glass bottles. The following treatments were finalized on the basis of efficacy of chemical preservatives. T 0 = Control (without any chemical preservatives), T 1 = 0.2% sodium benzoate, T 2 = 0.2% potassium meta-bisulphite (KMS), T 3 = 0.2% potassium sorbet, T 4 = 0.066% each of KMS + Sodium benzoate.The treated mango pulp was stored for a period of 3 months at ambient temperature (27-35°C). The pulp was assessed for microbial and sensory attributes at an interval of 15 days for a total storage period of 90 days.
Microbial and organoleptic evaluation of mango pulpTotal bacterial count (TBC): The pulp samples were analyzed for microbiological quality by considering the total plate count as evaluation index as described [5].
Sensory evaluation:Ready to serve mango beverages were prepared by using pulp as quality beverage (selected treatments) and evaluated by a panel of 11 semi trained judges for sensorial quality characteristics on a 9 point Hedonic scale like color, flavor and over all acceptability as described [6].
Statistical analyses:The data generated during triplicate experimentation were recorded and statistically analyzed on standard software using standard procedure for analysis of completely randomized design (CRD). The treatment means, their standard errors
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