Work

Standardization of recipe and organoleptic evaluation of custard apple nectar fortified with aonla

Year: 2026

Type: article

Abstract: The present investigation entitled “Standardization of recipe and organoleptic evaluation of custard apple nectar fortified with aonla” was carried out at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh, during the academic year 2025-26. The experiment was conducted using a Completely Randomized Design (CRD) consisting of eight treatment combinations, each replicated three times. The sensory quality of the fortified custard apple nectar was significantly affected by the different treatment combinations. Among all the treatments, the treatment T₆ [88% custard apple pulp and 12% aonla pulp] achieved the maximum organoleptic scores and was identified as the most acceptable recipe. This treatment demonstrated superior overall sensory characteristics, indicating its suitability for the preparation of fortified custard apple nectar.

Source: International Journal of Advanced Biochemistry Research

DOI: 10.33545/26174693.2026.v10.i8sw.9715

Authors: Soniya Pradhan, Prabhakar Singh, HK Panigrahi, Nupur Mandloi

Institution: Indira Gandhi Agricultural University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7204135676