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In the present study results, Orange were successfully produced and analysed for physical, chemical and sensory properties. It was observed that the resultant orange juice samples had a pH range of between 3.50 – 4.81 for samples for samples. A reversed case occurred on these samples for titratable acidity with a range of 1.47 – 3.18%. Cam Sanh (7) showed the highest concentrations of citric acid (3.18), The Total soluble sugar (TSS), Titratable acids (TA), TSS were also important parameters, re

Author

Mamta Agarwal

Language

EN