MANGO RTS

RTS: This is a type of fruit beverage which contains at least 10 per cent fruit juice and 10
per cent total soluble solids besides about 0.3 per cent acid. It is not diluted before serving,
hence it is known as ready-to-serve (RTS).
In our 2nd batch, we, Group 1 have done RTS making of Mango (Dated- 30/05/2022).

Process chart:-

Pulp was repeatedly

Fresh, ripe mango fruit Properly washed, outer filtered using stainer
Grinding the mango
taken skin peeled off until pure pulp without
solid parts are obtained

Testing Total Soluble

Boiling water in a king size
Obtained pulp measured bowl & adding pulp, sugar,
using measuring citric acid, essence (very
Cylinder negligible amount) & colour
(as required)
Titration to measure
sugar (sugar already
acidity (acids already
present in the pulp) to
present with pulp) to
calculate rest of
determine rest of citric
required sugar with the
acid required
help of refractometer

RTS is left for cooling

in normal room
temperature for 15-20
minutes along with
continous strring
RTS is kept at 3-4
RTS filled up in 200 ml Kept in freezer & left to
degree C temp in fridge
bottles & capped well cool
for few minutes

FPO Specification:-
Juice 10%, TSS 10%, Acidity 0.3%

Details regarding titration:-

Base solution in burette: 500 ml of water + 2g of Sodium Hydroxide Pellets
Samples for titration: 50ml solution (10g pulp + 40ml water) parted into 3-5 samples of 10ml
each & phenopthelin indicator is added in each sample.
Adding drop by drop of base solution to the sample until the colour becomes reddish orange
from yellow. Noting down the IBR & FBR

Acid requirement:-
(Titration volume * Normality of alkali * Volume makeup * Equivalent weight of acid /
Volume extraction * Volume of sample * 1000) * 100
Acidity (from titration): 1.6
Acid present in 1 litre: {(FBR-IBR * 0.1 * 50 * 64)/10*10*1000}*100 = (1.6 * 0.1 * 50 * 64
/ 10 * 10 * 1000) * 100 = 0.512
To calculate for final volume, multiply the aforesaid equation with Final Volume
Acid to be present in final volume (i.e. 20l) as per FPO spec: 0.3/100*10000= 30g
Acid amount already present = 0.512/100*1000= 5.12g
Rest amount of citric acid required or final volume i.e 10l= (30-5.12)= 24.88g

Sugar requirement:-
TSS (After measured in refractometer): 16.25 degree Brix
Sugar required for final quantity (i.e. 10l or 10000ml)= 10/100 * 10000= 1000gm
Sugar already present in pulp: 16.25/100 * 1000 = 162.5g sugar
Rest amount of sugar required to be added: (1000-162.5)= 837.5 g

Water requirement to make up to final volume i.e. 20l:-

Final volume: Juice X x factor = 1000 * 10= 10000ml (Juice or pulp obtained 1000ml)
X factor= 100/Pulp% = 100/10 = 10 times
10000- (1000+837.5+24.88) = 8137.62ml = 8.1376 l

Economic analysis of Pineapple RTS:-

• Input Cost:-
Sl. No. Particulars Cost (in Rs)
1 Mango fruit (2kg) 200
2 Sugar (1kg) 40
3 Sticker (Product name tag 40
with details)
4 Plastic bottle with cap 198 (44 bottles, 4.50
rs/bottle)
5 Miscellaneous (Electricity & 80
stove charge)
6 Total Cost 558
• Sale proceeding:-
Product: 44 bottles of 200ml each
Price per bottle: 20 Rs
Total return: (44 x 20)= 880 Rs.

Net return: (880-558)= 322 Rs.

• Benefit-cost ratio (B:C ratio)= Total return/ Total cost= 880/558= 1.5

• Conclusion: The project is feasible.