Vol. 9, Special Issue 12, Part T (2025)
Nutritional and sensory evaluation of Karonda pickle under storage
Author(s):
K Venkata Laxmi, K Vanajalatha, A Girwani, M Sreedhar, K Aparna and D Srinivasa Chary
Abstract:
The karonda pickle recorded overall acceptability of 8.0 on nine point Hedonic scale with 3.71 pH, 3.68 0Brix TSS, 1.95% titrable acidity, 2.13% total sugars, 1.22 % reducing sugars, 20.52 mg/100g ascorbic acid in freshly prepared Karonda pickle. The overall acceptability score remained in the "Like very much" range throughout the storage period of up to four months, transitioning to "Like moderately" in the subsequent period upto six months on a nine-point Hedonic scale.
Pages: 1662-1665 | 62 Views 28 Downloads
How to cite this article:
K Venkata Laxmi, K Vanajalatha, A Girwani, M Sreedhar, K Aparna and D Srinivasa Chary. Nutritional and sensory evaluation of Karonda pickle under storage. Int. J. Adv. Biochem. Res. 2025;9(12S):1662-1665. DOI: 10.33545/26174693.2025.v9.i12St.6781
