Improvement in quality of beverages prepared from Rumani mango blended with Dashehari and Mallika

Abstract

The preserved mango pulp of mangro cv. Rumani was blended either with Mallika or Dashehari pulp in the ratio of 9:1, 8:2 and 7:3 and stored under ambient conditions. The pulp samples were analysed for various chemical parameters at 0, 6 and 12 months of storage. The RTS (ready-to-serve) beverage was prepared at each interval and evaluated organoleptically. Results revealed that addition of Mallika or Dashehari pulp improved the colour of Rumani pulp with significant by increase in yellowness index and total carotenoids content. Significant increase in the content of total soluble solids (TSS) and total sugars was also observed by pulp blending. During storage, the content of TSS and sugars increased, while those of total carotenoids decreased. The organoleptic evalution of prepared beverage, based on colour, flavour and taste, showed that drink prepared from pure Rumani pulp was not acceptable. However, acceptability of beverage increased with the increasing concentration of either Mallika or Dashehari pulp. The best pulp blend for beverage preparation was observed to be 7:3 after 12 months of storage. The pulp of Dashehari was better over Mallika for blending with Rumani.