International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind Reviewed

ISSN: 2319-7064




Downloads: 113

Research Paper | Home Science | India | Volume 4 Issue 3, March 2015


Development and Organoleptic Evaluation of Jamun Juice

Abinaya Kannan [2] | Yamuna Devi Puraikalan [8]


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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