Vol. 11, Special Issue 8 (2022)

Author(s):
Preetesh Kumar Pandey, Jitendra Trivedi, Annu Verma and Praveen Gupta

Abstract:
The experiment entitled “Standardization and sensory evaluation of RTS developed from blends of bottle gourd, Aloe vera and ginger juice” was conducted at the laboratory of Vegetable Science Department, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during the year 2020-2021 and 2021-2022. After experiment it was concluded that T1 (80 ml bottle gourd + 20 ml Aloe vera + 900 ml water) and T2 (60 ml bottle gourd + 40 ml Aloe vera + 900 ml water) found to be the best treatment among all as it obtained the highest organoleptic score and was liked very much and found to be the most acceptable combination for blending.