Abstract: In this study, molasses from a sugar industry and fruit-based molasses of pomegranate molasses is developed and analysis have been done to understand the difference between, both the control molasses and newly developed pomegranate molasses. Pomegranate molasses were developed and analysis on pH., polarimetry, refractometry , Ultraviolet-visible (UV-Vis) spectroscopy and sensory analyses have been done. Interestingly, the sensory analyses revealed beneficial effects in terms of maintenance of the visual aspect of the sample without any detrimental effect on taste, aroma, or flavors and mouthfeel.

Downloads: | DOI: 10.17148/IARJSET.2022.91011