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RTS beverages
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The main aim of the study is to use the waste for value addition, taking this into account the research was conducted on utilization of Kokum rind waste for RTS preparation and its quality evaluation.
9p
cothumenhmong11
11-05-2021
7
2
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The juice contains tannins, which causes astringency and needs removal to improve the quality of juice. The RTS beverage was prepared by using 1 g of spray dried blended cashew apple juice powder along with 5 g of sugar and 94 ml of water and made to 100 ml quantity of RTS.
18p
caygaocaolon11
21-04-2021
14
1
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The present study was carried out to determine the feasibility of fortification of dietary fiber on the production of healthy carrot RTS beverage.
13p
chauchaungayxua10
19-03-2021
10
1
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The study was conducted to develop carrot based antioxidant rich RTS beverages with and without added preservative stored at different temperatures (refrigeration, ambient and accelerated). The antioxidant rich RTS beverages were developed by using carrot...
16p
chauchaungayxua11
23-03-2021
22
2
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Beverage i.e. RTS, nectar and squash were prepared from phalsa fruits and studied for their storage stability. The total soluble solids (TSS) of RTS remained unchanged up to two months of storage while nectar and squash did not change in the first month of storage. Total acidity of RTS and nectar did not get altered in the first month of storage. There was slight increase in the level of total acidity in the squash during the storage period.
5p
trinhthamhodang1216
19-11-2020
20
2
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The present studies were under taken with the objective to develop RTS beverage from this underutilized mulberry fruit and to study effect of storage on its chemical constituents.
13p
angicungduoc8
07-11-2020
10
2
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Formulation of Jamun RTS, a nutraceutical beverage by blending Jamun with avocado and nannari, was conducted at College of Horticulture, Bangalore. The prepared Jamun RTS was analysed for physico-chemical characters and sensory quality at monthly interval for three months of storage. The TSS, pH, total sugars and reducing sugars were found to have increased during the storage whereas; acidity, anthocyanin, ascorbic acid content, total antioxidants, non- reducing sugars and the organoleptic scores had decreased.
8p
chauchaungayxua5
05-05-2020
9
2
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Jamun nectar and RTS prepared from alternative sweeteners were evaluated through microbial counts and economical analysis. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination each for nectar and RTS. The treatments were replicated three times in Completely Randomized Design (CRD). In the experiment alternative sweeteners like Erythrtol, Stevia and Equal were used for the preparation jamun nectar and RTS beverages.
9p
nguaconbaynhay4
22-03-2020
9
0
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The present investigation is an attempt to formulate higher nutritional value of beverage with added health benefit by addition of date palm pulp and whey with soy protein. Studied for its sensory properties such as color and appearance, flavour and taste, consistency and overall acceptability by trained panelist by using 9 point hedonic scale.
8p
cothumenhmong3
22-02-2020
11
0
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The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD).
12p
nguaconbaynhay1
04-12-2019
11
1
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