Effect of storage on physio-chemical and overall acceptability of green mango-mint ready-to-serve drink

Abstract

Green mango-mint RTS drink variants were developed by blending of mature unripe mango pulp and mint paste in (90:10) ratio with sugar and spices. The RTS drink variants were evaluated for changes in physio-chemical and sensory quality parameters at monthly interval for three months storage period. Total soluble solids content and acidity increased, while ascorbic acid and total carotenoids decreased significantly in green mango-mint RTS drink variants with the advancement in storage period. The overall acceptability of green mango-mint RTS drink also decreased during storage, however, the products were found acceptable even at three months storage.