Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.-Ahmednagar-413722
Online published on 26 August, 2016.
Based on sensory evaluation by panel of semi trained judge, 20%juice with 16B TSS, 0.3% acidity, 50 ppm sodium benzoate, 5° C ml per lit. ginger and garlic, packing in HDPE pouches and stored in cold storage at 50° C temperature was found to be the best with high acceptable quality.
Custard applejuice, RTS, Sensory evaluation
