Studies on Standardization of Karonda (Carissa congesta L.) Syrup

Karonda syrup was prepared by using karonda juice in of 1: 3, 1: 4, 1: 5, 1: 6 proportions karonda juice: 75⁰ Brix sugar syrup and 1: 1.5 ratio of karonda juice: dry sugar with 1 per cent level of citric acid in each treatment. The physico-chemical composition and sensory qualities of karonda syrup were studied during 3 months of storage period to standardize optimum recipe for the preparation of karonda syrup. An increasing trend in the T.S.S., reducing and total sugars where as a decreasing trend in the titratable acidity and ascorbic acid was observed during storage period of 90 days. The syrup recipes i.e. 1 part juice + 1.5 parts dry sugar as well as the recipe 1: 5 i.e. 1 part juice +5 parts75⁰ Brix sugarsyrup were foundto be the best recipes for the preparation of karonda syrup with highest organoleptic score for colour, flavour and overall acceptability.