<div>Background: Grapefruits are one of the nutritious and most commonly consumed fruits in United States, next to oranges. Conversely, limited consumption has been reported in India due to its sour taste and bitter flavour. So, the present investigation was undertaken to produce value-added products (chiller, squash, spread and peel candy) from different varieties (Red blush, Ruby Red, marsh Seedless) with an objective to enhance its sensory acceptability.&nbsp; 
 
Methods: The four cultivars of grapefruits were procured from citrus farm of PAU, Ludhiana. Half of the fresh fruits were washed thoroughly in distilled water, peeled, sectioned into small pieces and dried in hot air oven at &plusmn;55&deg;C. The dried fruit was then ground into fine powder and stored in the air-tight containers (27&deg;C) for nutritional analysis whereas the other half was processed manually to formulate the value-added products in the Food Lab of the same for its sensorial evaluation.&nbsp; 
 
Result: Out of four varieties; Red blush became most acceptable for chiller and spread, whereas Ruby Red and Marsh Seedless for squash and peel candy. Prior to product formulation, nutritional parameters of varieties were analysed. They reported high amount of potassium and crude fibre i.e.111-117mg and 1.27-1.40 g/100 g. Among formulated products, ascorbic acid and antioxidant potential was highest in chiller i.e. 28.89 mg/100 g and 75.82%. Quercetin Equivalent was 77.33 (highest) in peel candy.</div>

Sensory Attributes and Antioxidant Potential of Value-added Products of Grapefruit (Citrus paradisi)