International Journal of Agricultural Engineering

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Sensory Evaluation of Kinnow Powder


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1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), India
     

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The maximum values of correlation co-efficient between sensorially evaluated fresh juice and reconstituted juice were (0.28) for colour at 35:65 blend, (0.48) for flavour at 35:65 and 37.5:62.5 blend, (0.24) for consistency at 40:60 blend and (0.48) for overall acceptability at 35:65 blend.

Keywords

Kinnow Powder, Sensory Evaluation, Reconstituted Juice, Fresh Kinnow Juice, Flavour.
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  • Sensory Evaluation of Kinnow Powder

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Authors

Dhruv Juyal
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), India

Abstract


The maximum values of correlation co-efficient between sensorially evaluated fresh juice and reconstituted juice were (0.28) for colour at 35:65 blend, (0.48) for flavour at 35:65 and 37.5:62.5 blend, (0.24) for consistency at 40:60 blend and (0.48) for overall acceptability at 35:65 blend.

Keywords


Kinnow Powder, Sensory Evaluation, Reconstituted Juice, Fresh Kinnow Juice, Flavour.

References