Preparation of different beverages from Rangp...

Preparation of different beverages from Rangpur lime (Citrus limonia Osbeck)

Author Name : Dr. Sarita Singh

ABSTRACT

The experiment was conducted to study the performance of Rangpur lime for preparation of different beverages. Inspite of high acidity in fruit juice, the beverages viz. RTS, squash and cordial were prepared successfully. The best recipe for preparation of RTS was Juice-5%, TSS 12%, Acidity 0.35% and SO₂-70ppm. Whereas the best recipe for squash contained juice 25%, TSS-50%, Acidity-1.3%, and SO₂ 350ppm. The best recipe for preparation of cordial was juice-25%, TSS-50% and Acidity-1.55%. All the products were sensory evaluated to pick out the best recipe of RTS, squash and cordial.