Abstract
The experiment was conducted on “Standardization of rose apple (Syzygium jambos) syrup with different concentrations of sugar” during the period November 2021 to February 2022 at Post Harvest Technology Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj (Uttar Pradesh). The experiment was planned in completely randomized block design, seven treatments with three replication. The observations were recorded on various characteristics like acidity, TSS, pH, ascorbic acid content and organoleptic qualities. The results obtained from the experiment shows that the treatment T6 (rose apple juice + 55% sugar syrup) was found best in terms of the quality attribute as compared to other treatments. It shows the highest mean score in sensory evaluation like colour and appearance (8.85), taste (8.6), aroma (8.45), overall acceptability (8.7) and the chemical parameters like titratable acidity (0.458), T.S.S (64.66˚Brix), pH (4.427) and ascorbic acid (26.73%). Therefore on the basis of above findings it is concluded that the treatment T6 (rose apple juice + 55% sugar syrup) is the most promising and best syrup in terms of their physico-chemical and organoleptic test of rose apple syrup.
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