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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:12, December, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2017.6(12): 2207-2213
DOI: https://doi.org/10.20546/ijcmas.2017.612.253


Evaluation of Organolepictic Properties and Microbial Studies of Guava Nectar and RTS
Nisha Chandel1*, Vivek Kumar Kurrey1, Pramila Seth1, Apurwa Kesharwani1 and Atul Praveen Panna2
1Department of Horticulture, College of Agriculture, IGKV, Raipur (C.G.) 492012, India
2Department of Fruit science, SHIATS Allahabad (UP) 211007, India
*Corresponding author
Abstract:

Guava products like RTS and Nectar were initially evaluated organoleptically was performed for their appearance, color, flavor, taste and overall acceptability. The score for each attributes was highest on the day of preparation which decreased with passage of time for taste, flavor and overall acceptability during storage. Organoleptic evaluation of processed products remained more acceptable for products stored at three months. However, initial microbial analysis of RTS and Nectar revealed either higher microbial count. However, the increase in microbial growth was within the permissible level. Application of heat during processing irrespective of holding time reduced the microbial load.


Keywords: Guava, RTS, Nectar, Organoleptic studies and Microbial count.

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How to cite this article:

Nisha Chandel, Vivek Kumar Kurrey, Pramila Seth, Apurwa Kesharwani and Atul Praveen Panna. 2017. Evaluation of Organolepictic Properties and Microbial Studies of Guava Nectar and RTS.Int.J.Curr.Microbiol.App.Sci. 6(12): 2207-2213. doi: https://doi.org/10.20546/ijcmas.2017.612.253
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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