Research Paper | Home Science | India | Volume 4 Issue 3, March 2015
Development and Organoleptic Evaluation of Jamun Juice
Abstract: The present study was to formulate the jamun juice by incorporation of different level of jamun puree. The Organoleptic properties of the formulated juice like color, appearance, flavor, viscosity, taste and over all acceptability were evaluated. Among the different dilutions 75g of jamun puree dilution were recorded the highest scores for overall acceptability.
Keywords: Jamun pure, vitamin-C
Edition: Volume 4 Issue 3, March 2015,
Pages: 1765 - 1766
How to Cite this Article?
Abinaya Kannan, Yamuna Devi Puraikalan, "Development and Organoleptic Evaluation of Jamun Juice", International Journal of Science and Research (IJSR), Volume 4 Issue 3, March 2015, pp. 1765-1766, https://www.ijsr.net/get_abstract.php?paper_id=SUB152423
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