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  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
Journal : HortFlora Research Spectrum
Volume : Volume 2, Issue 3: July-September 2013
Page (s) : 202-207
Date of Publication
Print :
Article Type : Full Length Original Article
Online : 18-Sep-2013
Study on the Biochemical, Sensory and Microbial Contamination of Custard Apple RTS Beverage
Virendra Singh, Rita Markam*, Pramod Uikey and Vinayak Shinde
*Corresponding Author's E-mail :


The effect of juice extraction method and recipe and in combination was studied on the microbial, sensory and chemical attributes of the custard apple RTS beverage stored at ambient condition for 180 days with an interval of 30 day. Mean score of taste panel for colour, taste and over all acceptability significantly (p<0.05) decreased, while, chemical panel in term of acidity, TSS, reducing sugar and total sugar significantly increased. In case of microbial contamination found in RTS beverage, bacterial and fungal growth had occurred at 30 days then it was decreased.
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Cite this article as:
Singh V., Markam R., Uikey P. and Shinde V. (2013). Study on the biochemical, sensory and microbial contamination of custard apple RTS beverage. HortFlora Res. Spectrum, 2(3):197-201
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