'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof

The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. YSR Horticultural University, Andh...

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Autores principales:	Anindita Roy, B Prasanna Kumar, D V Swami, P Subbramamma
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2016
Materias:	acidity cashew apple rts mango pineapple reducing sugars sapota Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/45b211bd93a84492816fc75e6c4085d9
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spelling	oai:doaj.org-article:45b211bd93a84492816fc75e6c4085d92021-12-02T12:07:32Z'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof0973-354X2582-4899https://doaj.org/article/45b211bd93a84492816fc75e6c4085d92016-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/101https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. YSR Horticultural University, Andhra Pradesh, in Completely Randomized Design (CRD) with 3 replications and 10 treatments. In the present investigation, 'cashew apple' juice extracted from the fruit was blended with fruit juices of mango, pineapple and sapota in various proportions. RTS beverages prepared from different blends of cashew apple juice were evaluated for physico-chemical and organoleptic properties at 0, 30 and 60 days of storage, and significant differences were observed. RTS beverage prepared from a blend of 25% cashew apple juice + 75% mango juice (T3) recorded a gradual decrease in pH, titrable acidity and ascorbic acid content from 0 to 60 days after storage, whereas, density of the blended juice increased gradually at 0 to 30 days of storage; thereafter it decreased. Total soluble solids, reducing sugars and TSS/Acid ratio gradually increased from 0 to 60 days of storage, followed by 25% cashew apple juice + 75% pineapple juice (T6). Organoleptic score for RTS prepared from 25% cashew apple juice + 75% mango juice blend (T3), followed by 50% cashew apple juice + 50% mango juice blend (T2), 25% cashew apple juice + 75% pineapple juice blend (T6) and 50% cashew apple juice + 50% pineapple juice blend (T5), were found to be high on quality, viz., colour, taste and overall acceptability, up to 60 days of storage, and were economical for RTS preparation.Anindita RoyB Prasanna KumarD V SwamiP SubbramammaSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleaciditycashew apple rtsmangopineapplereducing sugarssapotaPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 11, Iss 1, Pp 37-43 (2016)
institution	DOAJ
collection	DOAJ
language	EN
topic	acidity cashew apple rts mango pineapple reducing sugars sapota Plant culture SB1-1110
spellingShingle	acidity cashew apple rts mango pineapple reducing sugars sapota Plant culture SB1-1110 Anindita Roy B Prasanna Kumar D V Swami P Subbramamma 'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
description	The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. YSR Horticultural University, Andhra Pradesh, in Completely Randomized Design (CRD) with 3 replications and 10 treatments. In the present investigation, 'cashew apple' juice extracted from the fruit was blended with fruit juices of mango, pineapple and sapota in various proportions. RTS beverages prepared from different blends of cashew apple juice were evaluated for physico-chemical and organoleptic properties at 0, 30 and 60 days of storage, and significant differences were observed. RTS beverage prepared from a blend of 25% cashew apple juice + 75% mango juice (T3) recorded a gradual decrease in pH, titrable acidity and ascorbic acid content from 0 to 60 days after storage, whereas, density of the blended juice increased gradually at 0 to 30 days of storage; thereafter it decreased. Total soluble solids, reducing sugars and TSS/Acid ratio gradually increased from 0 to 60 days of storage, followed by 25% cashew apple juice + 75% pineapple juice (T6). Organoleptic score for RTS prepared from 25% cashew apple juice + 75% mango juice blend (T3), followed by 50% cashew apple juice + 50% mango juice blend (T2), 25% cashew apple juice + 75% pineapple juice blend (T6) and 50% cashew apple juice + 50% pineapple juice blend (T5), were found to be high on quality, viz., colour, taste and overall acceptability, up to 60 days of storage, and were economical for RTS preparation.
format	article
author	Anindita Roy B Prasanna Kumar D V Swami P Subbramamma
author_facet	Anindita Roy B Prasanna Kumar D V Swami P Subbramamma
author_sort	Anindita Roy
title	'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
title_short	'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
title_full	'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
title_fullStr	'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
title_full_unstemmed	'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
title_sort	'cashew apple' juice blend with mango, pineapple and sapota for improving quality of rts beverages and economic feasibility thereof
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2016
url	https://doaj.org/article/45b211bd93a84492816fc75e6c4085d9
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'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof

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