Studies on preparation of apple (malus domestica ) based r.t.s with addition of amla (emblica officinalis g.), brahmi ( bacopa monneri), date palm (phoenix dactylifera ), giloy (tinospora cordifolia ), mulethi (glycorrhiza glabra ) and black pepper (pipe

This study was done to produce innovative product by giving a vast importance to the nature provided material. Keeping in view of the above facts these fruits and medicinal herb benefits health and nutritional values was carried out with the following objective. Various recipes for the development and acceptability of different value added products made using Apple, amla, dates pulp were standardized with addition of brahmi, giloy, mulethi and Piper nigrum. For preparation of apple RTS initially standardize the fruit juice (apple and amla), after standardization the best ratio used for the same with giloy percentage along with a very least amount of mulethi and brahmi fortification. Dates can be crushed and heated with little water and extracted sugar can be used for sweetness. The physiochemical analysis was carried out as per method described in AOAC (1984) and products were prepared as per technical program. The various analysis including organoleptic evaluation was carried out just after the preparation of the sample. pH was measured with pH meter as described by Ranganna (1986)52. The fruit juices were extracted from ten fruits and extracted satva from ten stems, homogenized and pH was measured using pH Meter. Total soluble solids were determined by Hand Refractometer as per method of Ranganna (1986)52. Acidity was analyzed by acid - base titration method as described by Miller (1950)43. Ascorbic acid was estimated according to Bessey and King (1933)14. Reducing, Non- reducing, and Total sugar were measured by the method of Lane and Eynons (1943).The prepared RTS was packed in glass bottles with cork cap andstored at room temperature. The data pertaining to chemicalcomposition of apple based RTS just after preparation represented in table and The pH was depicted 3.10 in T1 followed by 3.09, 3.09, 2.81 and 2.90in T3, T4, T 1 andT5. Result of R.T.S. beverages were analyzed for their chemical characters immediately after preparation data presented in table and were observed that pH is approximately 3.0 in each treatment. Total soluble solids were observed is 160Brix in in each treatment. T.S.S of fresh dates is 87-degree Brix while that of date syrup prepared is 26-degree Brix. The acidity was approximately 0.28% as citric acid in each treatment, Organoleptic evaluation was convened in the institute with 5 experts panel. The R.T.S. secured 79-96% marks. Among 5 treatments T 2 secured highest 96% score whereas T3 secured 95% followed by T1 79% T4 89% and T5 86%. The result clearly indicates that good quality R.T.S is prepared.