Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, Maharashtra, India
Online published on 27 August, 2019.
Present experiments was undertaken to formulate and prepare RTS by using pineapple juice and wheat grass juice. Those were mixed at various proportions (90-: 10, 85: 15 and 80: 20) Physicochemical characters and sensory quality attributes were determined in the stored product The maximum overall acceptability score for the fresh product prepared with pineapple and wheat grass juice (90: 10) was 8.5, which was found to be most suitable
Pineapple juice, wheat grass juice, sensory attributes
