Standardization of recipe of pineapple RTS flavoured with spices

Abstract

The present investigation entitled “Standardization of recipe and storage behaviour of Pineapple RTS flavoured with spices” was conducted at Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2023-24. The experiment was carried out in Completely Randomized Design with 15 treatments combinations and 3 replications. Among the different recipes tasted under investigation for preparation of pineapple RTS flavoured with spices T11 (Pineapple Juice 10% + Ginger + Black Pepper + Cardamom) was found superior based on organoleptic evaluation. The results indicated that the sensory evaluation were affected by various treatments.