Development and Organoleptic Evaluation of Jamun Juice
Journal Title: International Journal of Science and Research (IJSR) - Year 2015, Vol 4, Issue 3
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.
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