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Study on the biochemical, sensory and microbial contamination of custard apple RTS beverage
Journal: HortFlora Research Spectrum (Vol.2, No. 3)Publication Date: 2013-09-18
Authors : Virendra Singh Rita Markam Pramod Uikey; Vinayak Shinde;
Page : 202-207
Keywords : Custard apple; RTS; Beverage; Biochemical; Sensory; Microbial; Contamination;
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Abstract
The effect of juice extraction method and recipe and in combination was studied on the microbial, sensory and chemical attributes of the custard apple RTS beverage stored at ambient condition for 180 days with an interval of 30 day. Mean score of taste panel for colour, taste and over all acceptability significantly (p
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Last modified: 2013-09-26 00:47:07