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High ascorbic acid Pear (Pyruscommunis) and Amla (Emblicaphyllanthusor Emblicaofficinalis) based RTS were prepared at various combinations (80:20,75:25 and 50:50) and various physico-chemical properties like pH, TSS, titrable acidity , reducing sugar and Ascorbic acid content were evaluated during storage period of 0, 7, 15 days. The study revealed that RTS-3 prepared with 50% Pear and 50% Amla juice scored maximum amount of ascorbic acid content (322.85 mg/100g).In this study increasing trend was observed in case of pH, TSS, Titrable acidity during the refrigeration storage of PearAmla based ready-to-serve (RTS) beverages over a period of 15 days but ascorbic acid content was decreased.

Effects of Refrigeration Storage on the Ascorbic Acid (VIT C) Content of Pear- Amla Based Ready-To-Serve (RTS) Beverages