Vol. 8, Issue 5 (2020)
Standardization and sensory evaluation of RTS developed from blends of Watermelon, Aloe Vera and Ginger Juice
Author(s): Oshin Pali, N Shukla, Annu Verma and Gunjeshree Gond
Abstract: A research experiment entitled “Standardization and Sensory Evaluation of RTS Developed from blends of Watermelon, Aloe Vera and Ginger Juice” was conducted at the laboratory of Vegetable Science Department, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during the year 2019-2020. The Rready-to-Serve made by blending watermelon, aloe vera and ginger pure juices is full of nutraceutical values. Seven treatments combinations (T1 to T7) having different concentrations of watermelon, aloe vera and ginger juice was prepared and sensory evaluation was done on the basis of 9 point hedonic scale rating test to standardize the recipe. The study revealed that, treatment T7 of the blended RTS beverage having the combination of 80 per cent watermelon juice, 15 per cent aloe vera juice and 5 per cent ginger juice was the best combination of blending as it scored highest value (7.7) for overall acceptability. The developed blended RTS which is loaded with several health benefits has a huge scope for large scale production at industrial level.
DOI: 10.22271/chemi.2020.v8.i5o.10430
Pages: 1037-1040 | 1262 Views 494 Downloads
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How to cite this article:
Oshin Pali, N Shukla, Annu Verma, Gunjeshree Gond. Standardization and sensory evaluation of RTS developed from blends of Watermelon, Aloe Vera and Ginger Juice. Int J Chem Stud 2020;8(5):1037-1040. DOI: 10.22271/chemi.2020.v8.i5o.10430
