Development and Organoleptic Evaluation of Jamun Juice

Abinaya Kannan, Yamuna Devi Puraikalan

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

How to Cite?: Abinaya Kannan, Yamuna Devi Puraikalan, "Development and Organoleptic Evaluation of Jamun Juice", Volume 4 Issue 3, March 2015, International Journal of Science and Research (IJSR), Pages: 1765-1766, https://www.ijsr.net/getabstract.php?paperid=SUB152423, DOI: https://dx.doi.org/10.21275/SUB152423