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Not AvailableThe present study was conducted with comprised six levels of recipe, three blending ratio, 9 treatments with ginger juice (2%) and 9 treatment without ginger juice [aonla: lime (25:75, 50:50 and 75:25), aonla: orange (25:75, 50:50and 75:25), aonla: pomegranate (25:75, 50:50 and 75:25)with ginger juice aonla: lime: ginger (25:73:2,50:48:2 and75:23:2), aonla: orange: ginger (25:73:2, 50:48:2 and 75:23:2), aonla: pomegranate: ginger (25:73:2, 50:48:2 and 75:23:2) and one control (100% aonla juice) + acidity (0.3%) + TSS (10%)], thus total 19 treatment combination were laid out under CRD statics design with three replication. Among various treatments tried in this investigation, the aonla based blended RTS beverage T16 treatment aonla: pomegranate: ginger (25:73:2) andT aonla: pomegranate: ginger (50:48:2) were statistically at par with each other and found best on the basis of organoleptic quality (taste, flavour and overall acceptance) after 120 days of storage. The TSS, total sugars, reducing sugars and non-enzymatic browning showed increasing trend while, the acidity, ascorbic acid, pH and phenols showed decreasing trend under ambient condition. However, maximum retention of ascorbic acid was recorded in T17 (44.50mg/100ml) treatment and minimum acidity in T18 (0.34%) followed by T17 (0.39%) treatment. The relative economics of treatment T17 gave the highest net return (Rs 36.95/lit) RTS as compared to other treatments.Not Availabl