Author(s):

NS Thakur, Nancy Thakur, Hamid, Pradeep Kumar and Abhimanyu Thakur

Abstract: The present investigations were conducted to develop vitamin C rich RTS beverage from wild aonla (Phyllanthus emblica L.) fruits. Different treatment combinations of juice (10 %, 12 %, 14 % and 16 %) and TSS (12 ^oB and 15 ^oB) were tried to standardize proper combination for RTS beverage. Eight treatment combinations for the preparation of wild aonla drink were tried and drink recipe (T₇) with 14 per cent juice was found to be best on the basis of its some physico-chemical characteristics like TSS (15 ^oB), titratable acidity (0.42 %), pH (4.20), ascorbic acid (61.38 mg/100 g), total phenols (2.17 mg/g) and with highest sensory scores for colour (8.00), body (7.92), taste (8.10), aroma (7.90) and overall acceptability (7.95). Further standardized product was packed in PET (polyethylene terephthalate) and glass bottles under ambient (20-25 ^oC) and refrigerated temperature (4-7 ^oC) conditions for six months. Drink could be stored safely for a period of six months under both storage conditions and also in both packaging materials with minimum changes in chemical and sensory attributes. However, comparatively minimum changes in drink packed in glass bottle and stored under refrigerated storage conditions were observed as compared to PET bottle.

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