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Vol. 8, Issue 3 (2019)

Studies on development and organoleptic evaluation of sweetener-based carrot preserve

Author(s):
Gaikwad GP, Sawate AR, Kshirsagar RB, Veer SJ and Mane RP
Abstract:
The study was conducted to develop sweetener-based carrot preserve with sugar and sweetener (stevia) in various proportions such as (99.5:0.5), (99:1) and (98.5:1.5) were used for T1, T2 and T3 respectively and evaluated with reference sugar-based carrot preserve alone (100:0) T0. T2 was found to be the most preferred variant with respect to the sensory quality such as colour, flavour, taste and overall acceptability. Overall, it can be concluded that sweetener up to 1% in preparation of carrot preserve exhibits good sensory attributes.
Pages: 340-343  |  618 Views  260 Downloads


The Pharma Innovation Journal
How to cite this article:
Gaikwad GP, Sawate AR, Kshirsagar RB, Veer SJ, Mane RP. Studies on development and organoleptic evaluation of sweetener-based carrot preserve. Pharma Innovation 2019;8(3):340-343.

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