Bhawana Gahtori

The present investigation entitled "Effect of Apple varieties on Chemical and Sensory Properties of cider" was carried out to study the composition of different varieties of apple and cider preparation of processed products. Two varieties of apple were evaluated (Golden Delicious and Red Delicious) for making cider. As it is a rich source of sugar, was selected for development of processed product. product already was prepared by incorporation of different proportions of apple juice with ingredients. Processed product was subjected to organoleptic evaluation by judging the acceptance of different concentrations of finger millet in processed product. In conclusion, Red Delicious variety can be successfully substituted for better cider production because of its high sugar content, high phenolic content, high pH and low titrable acidity.