Author(s):

Naseer Ahmed, Saleem Siddiqui, Rakesh Gehlot and Simran Arora

Abstract: The investigation was conducted to develop the protein fortified mango RTS. Various proportions of soya protein isolate (SPI), peanut protein isolates (PPI) and rice bran protein concentrate (RBPC) were added to the mango pulp to fortify mango RTS. It was observed that there was progressive decrease in the sensory scores of the beverage with increase in proportion of protein concentrate in it. The overall acceptability scores w.r.t. control were lower for protein fortified RTS, however, the RTS fortified with protein from different sources were not showing significant difference among themselves. Throughout the storage period, the RTS prepared with fructose scored more in flavor, taste, mouth feel and overall acceptability scores than prepared from sucrose. The organoleptic scores of all the variants of protein fortified RTS remained acceptable at room temperature upto 90 days of storage.

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