Abstract: Sensory evaluation of food is a growing science, which is of particular interest for typical products such as those having a Ash gourd and Amla based Juice and Soup. This manuscript will concentrate mainly on two products: (a) Juice and (b) Soup. The main objective of the study was to analyse the sensory scores of the various samples of the juice and soup rank the different samples according to their sensory qualities, using statistical analysis.