Author(s):

Charisma Arkida Kharsyntiew, Arif A Broadway, Binod Kumar Bharti, SK Aktar Hossain and Nimish Kumar Lal

Abstract: The present study was carried out to prepare the juice by using water, sugar and mint with the objective to assess the sensory acceptability of the product with physico-chemical and microbiological properties. Each treatment was replicated five times. Four juice formulations were prepared by mixing carambola juice with water in ratio (100:00, 90:10, 80:20, 73:30) and they were marked as T0, T1, T2 and T3 respectively. Sensory evaluation of the product was carried out under the criteria of 9 point Hedonic scale. The data obtained during the study was statistically using analyzing variance and critical difference techniques. All the experimental treatments were also analyzing chemically using AOAC procedure. On the basis of analysis, it was concluded that T2(80% carambola juice, 20% water and 14% sugar) was found to be best among the four treatments from organoleptically, chemically and microbiologically point of view. The result revealed that less than 55x(103cfu/ml) SPC and negative coliform test. Hence the product was acceptable a good quality of carambola juice can be prepared by diluting with water 20% and adding acceptable 14% quantity of sugar and mint as per flavour.

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