EFFECT OF STORAGE PERIOD ON PHYSICAL AND ORGANOLEPTIC PROPERTIES OF RTS PREPARED FROM KARONDA (CARISSA CARANDAS L.) BLENDED JUICES

The karonda juice blended with guava, papaya and pineapple juices in different proportions and RTS drink was developed and evaluated for their physical and organoleptic properties at 15 days interval for 2 months storage period. The density was increased, while organoleptic quality was decreased with increasing in storage period, however the RTS prepared from 25% karonda juice + 75% pineapple juice recorded highest organoleptic score (7.91) and cost benefit ratio (1:2.68).