Physico Chmical Characteristics, Value Addition and Shelf Life Evaluation of Karonda (Carissa Carandas)
KrishiKosh
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Title |
Physico Chmical Characteristics, Value Addition and Shelf Life Evaluation of Karonda (Carissa Carandas)
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Creator |
Vidyashri S. Hiregoudra
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Contributor |
Bharati Chimmad
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Subject |
Food Science and Nutrition
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Description |
Karonda (Carissa carandas) is an evergreen plant that grows widely in tropical and subtropical climates. The plant bears abundant fruits which can be processed commercially. Physico chemical characteristics, value addition and shelf life of unripe and ripe wild and cultivated karonda were studied. Cultivated unripe and ripe fruits respectively recorded 2.79 and 3.39 g weight, 3.6 and 3.2 ml volume, 2.3 and 2.1 cm length, 1.75 and 1.5 cm girth and 2.48 and 2.71 g pulp weight. Wild fruits were highly acceptable in fresh form where as the cultivated fruits were bitter and unacceptable. Storage studies revealed that the unripe fruits packed in ventilated paper and polythene pouches could be stored up to 25 days under refrigerated condition. The fruits exhibited spoilage within one week at ambient. Ripe fruits could be stored only for 4 days in ventilated paper pouches in refrigerator. Blanching pretreatment was not beneficial. Ascorbic acid content was17-18 and 48-51 mg/100 g mg in unripe and ripe fruits, respectively. Value added experiments to develop acidulant powder, glazed fruit, chutney and pickles with unripe fruits revealed a highly acceptable pickled product with excellent shelf life of more than 8 months. Salt curing as a pretreatment enhanced the sensory quality of pickles. Trials to develop RTS beverages, nectar, squash, candy and jam with ripe fruits resulted in a highly acceptable blend jam with excellent shelf life of 7 months. Highest acceptability index was recorded for pickles prepared with cured fruits (81.97) followed by fresh fruits (76.68). The pickle processed traditionally revealed an index of 74.15. The blend jam and chutney exhibited the indices of 72.75, 71.11, respectively. Consumer acceptability evaluation of pickles revealed encouraging results. |
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Date |
2016-11-21T18:02:09Z
2016-11-21T18:02:09Z 2012 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/86803
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Format |
application/pdf
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Publisher |
UAS, Dharwad
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