Vol. 7, Issue 11 (2018)

Author(s):
M Surendar Reddy, Attar Singh Chauhan, Srinivas Maloo and V Bhaskar

Abstract:
This study was aimed to compare Total Carotene, Colour changes and Sensory evaluation of seven different Vegetable juices (Carrot, beet root, Pumpkin, Cucumber, Tomato, Ivy Gourd and Bottle Gourd) which were prepared both in conventional pressing & liquefied enzymatic treatment (Pectinase). Both liquefied enzyme treated and Non enzyme treated vegetable juices were evaluated for colour & appearance, Flavor, Mouth feel and overall Acceptability. Obtained results were compared. Observed Total carotene and Sensory parameters scores were significantly high in liquefied enzymatic treated juices when compared to Non-Enzymatic Vegetable Juices.