Vol. 10, Issue 11 (2021)

Author(s):
Leena Thakur, SP Sharma, Dipesh Kumar and Yogendra Chandel

Abstract:
The experiment comprised of 8 treatment having 3 replications each following completely randomized design (CRD), for RTS. The RTS of carrot was made up of 10% of pulp in which carrot was decreased and lime was increased each by 10% along the treatments while other factors such as mahua 10%, TSS was 15 0Brix and acidity 0.3% was constant as T1 (Carrot 80% + Lime 10%), T2 (Carrot 70% + Lime 20%), T3 (Carrot 60% + Lime 30%), T4 (Carrot 50% + Lime 40%), T5 (Carrot 40% + Lime 50%), T6 (Carrot 30% + Lime 60%), T7 (Carrot 20% + Lime 70%) and T8 (Carrot 10% + Lime 80%). Analysis of various physico-chemical characteristics such as total soluble solids, pH, acidity, ascorbic acid, reducing sugar, and total sugar during the storage period of 90 days each at 15 days of interval. Also sensory attributes (colour, appearance, flavour, taste and overall acceptability) were analysed at 0 day.