Sensory evaluation of kinnow powder

Abstract

The maximum values of correlation coefficient between sensorially evaluated fresh juice and reconstituted juice were (0.28) for colour at 35:65 blend, (0.48) for flavour at 35:65 and 37.5:62.5 blend, (0.24) for consistency at 40:60 blend and (0.48) for overall acceptability at 35:65 blend.