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Quality Evaluation of Cottage Level Processed Value Added Fruits Products

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Title Quality Evaluation of Cottage Level Processed Value Added Fruits Products
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Creator N. Verma, S. Agrawal , A. Nath , P. Kashyap , D. Dutta and B. Gangwar
 
Subject Mango nectar, Guava RTS, Lemon squash, Sensory score, Physico-chemical properties.
 
Description Not Available
Mango and guava are highly perishable in nature and have short
shelf life of 10-12 days at room temperature (RT) storage. Surplus fruits
may effectively utilize for value addition by farm women at home scale.
The present research work was formulated to develop farmer’s friendly
technology for production of ready to serve beverages viz. mango nectar
(cardamom and ginger flavoured), ready to serve (RTS) guava (lemon +
ginger flavoured), lemon squash (ginger and mint flavoured) and mango bar
enriched with moong dal. The qualities of the products in terms of physicochemical
and sensory attributes were evaluated at an interval of 15 days
upto a total period of 45 days at RT condition (28±1°C, RH 90±5%) and
refrigerated storage (4oC and RH 50±2%). Results of the study revealed
that the maximum sensory score (8.0) was recorded in both the cardamom
and ginger flavoured mango nectar and mint flavoured lemon squash upto
45 days at 4oC, RH 50±2%. Maximum protein content of 7.7% was
recorded in mango bar enriched with moong dal.
Not Available
 
Date 2018-12-03T05:16:47Z
2018-12-03T05:16:47Z
2014-01-01
 
Type Research Paper
 
Identifier 79 Verma, N., S. Agrawal A. Nath P. Kashyap, D. Dutta and B. Gangwar (2014) Quality Evaluation of Cottage Level Processed Value Added Fruits Products. Journal of Food Products Development and Packaging, 1 (3): 22-30.
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http://krishi.icar.gov.in/jspui/handle/123456789/15154
 
Language English
 
Relation Not Available;
 
Publisher Jakraya Publications (P) Ltd