Vol. 9, Issue 7, Part V (2025)

The present investigation entitled “Standardization of recipe and organoleptic evaluation of Fortified Guava RTS” was conducted at Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2024-25. The experiment was carried out in Completely Randomized Design with 7 treatments combinations and 3 replications. Among the different recipes tested the combination of Guava pulp fortified with Aonla and Ginger, i.e. the treatment T5 (guava pulp 80% + Aonla pulp 15% +ginger pulp 5%) was found superior based on organoleptic evaluation. The results indicated that the sensory evaluation were significantly influenced by various treatments.