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Authors: Sharma, Meghna
Advisor: Gupta, Radhna
Publisher: CSKHPKV, Palampur
Language: en
Type: Thesis
Pages: 96
Agrotags: null
Keywords: Trembal
Abstract: In the present investigation, an underutilised fruit of Himachal Pradesh i.e trembal (Ficus roxburghii) was selected to assess the physico-chemical and nutritional composition of trembal and to develop and evaluate the quality of trembal based value added products. Results revealed that mature, ripened trembal was purplish red in colour and the core was filled with red jelly that was sweet in taste as compared to unripened mature fruit. It weighed heavier (35.07gm) had more juice content (84.19%), total soluble solids (8.10 ̊B) and a higher total anthocyanins (16.48mg/100g). Regarding proximate composition as well as mineral composition, there was not much difference in the analysed parameters between the trembals of two maturity stages Three value added products of trembal viz. pickle (using vinegar and galgal juice as acidic medium), preserve (by slow process and fast process) and dried trembal (sun dried and osmotically dried ) were prepared. The selected fruits were taken whole or in halves and were unblanched and blanched. So, a total of four treaments per product i.e. T1 (unblanched and whole), T2 (unblanched and halves), T3 (blanched and whole) and T4 (blanched and halves) were prepared and evaluated for chemical and nutritional composition as well as for their organoleptic quality at different storage intervals i.e. 0, 60, 90 and 120 days. Storage had an inverse relationship with the analysed parameters. pH, TOTAL SOLUBLE SOLIDS and ascorbic acid decreased with storage period in all the prepared value-added products. Pickle prepared using galgal juice as acidic medium was more acceptable than pickle prepared using vinegar. Preserve prepared by slow method scored maximum points for its acceptance and therefore was preferred over preserve prepared by fast method. Osmotically dried trembal was more liked over sun-dried trembal. Among different treatments prepared, T4 (blanched halves) had better chemical composition and scored highest for its acceptability for all the value added products viz. pickle, preserve and dried trembal.
Subject: Food and Nutrition
Theme: Development and evaluation of trembal
These Type: M.Sc
Issue Date: 2018-12
Appears in Collections:Theses

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