Studies on Biochemical Properties of Different Concentration of Wood-Apple and Aonla Ready-to-Serve (RTS) Beverage

Background: Juices are important and integral part of a healthy diet and are highly recommended for the nutritional content, phyto-chemical value and the presence of health promoting compounds. Both wood apple and aonla fruits are wonderful for their nutritional value. Blending of wood apple juice with aonla juice can give a slightly tasty taste in comparison to wood apple or aonla juice alone and it is also good from health point of view.
Methods: The present investigation was carried out at Post Harvest Technology Laboratory and Biochemistry Laboratory at College of Horticulture, BUAT, Banda (U.P.) from December, 2019-March, 2020 to prepare nutritious processed products from wood-apples and aonla. Blending wood-apple juice with aonla juice is slightly tasty in comparison to a wood apple or aonla juice alone and it is also good for a health. In this study, ready-to-serve (RTS) beverage from wood apple-aonla was developed by blending aonla and wood apple in different proportions. The TSS and acidity were maintained as per FSSAI standards. Result: The developed RTS was stored and quality parameters were recorded at 30 daysintervals for a period of 180 days. The acidity percentage and TSS were calculated and maintained as per FSSAI standards. The combinations of RTS were standardized firstly and then a storage study was carried out. There were seven combinations of blend juices including control which were used to develop nutritional ready-to-serve. It was found that in T7 (40% wood apple+60% aonla) highest value of ascorbic acid, acidity (0.37%), TSS (11.02), total sugar (10.46%), browning (0.120) and phenol (22 mg/100 ml) was observed while the lowest value of brix: acid (30.71) and protein (0.21%) has been found in comparison to control. All treatments were consumable for up to 6 months based on sensory evaluation by the panel of 08 semi-trained judges.