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
Not Available |
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Creator |
N. Verma, S. Agrawal , A. Nath , P. Kashyap , D. Dutta and B. Gangwar
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Subject |
Mango nectar, Guava RTS, Lemon squash, Sensory score, Physico-chemical properties.
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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 |
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Date |
2018-12-03T05:16:47Z
2018-12-03T05:16:47Z 2014-01-01 |
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Type |
Research Paper
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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.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/15154 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Jakraya Publications (P) Ltd
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