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Open Access
Nutritional status of women engaged in the coir industry
(Department of Home Science, College of Agriculture, Vellayani, 1996) Lovely, Ranganath; KAU; Vimalakumari, N K
The study entitled Nutritional status of women engaged in the coir industry was carried out of assess the nutritional status of women engaged in the spinning of coir yarn and to find out its influence on the work output, which in turn could affect their socio economic status. For the evaluation of nutritional status, the study was conducted in two levels – on a macro sample of 200 coir workers and on a microsample of 40 women coir workers. Details of the socio economic survey showed that the majority of families were small nuclear type, headed by male members following Hinduism. The main occupation of the community was coir work and in all the families at least one woman was employed in a coir cooperative society in the vicinity. Many of the families had a monthly income that ranged between Rs.1000 to 2000. Lack of permanent and full time employment, high cost of living , inability to educate their children, problems related to economic burdens imposed by repayment of loans and medical expenses, lack of housing facilities and absence of male earning members in the family were the important economic problems, in the order of priority, as felt by the families, which have led them to a life of miserable existence. Their poor socio-economic background is reflected the fact that the physical amentities available to the coir worker’s household left much to be desired. All the families were found to be poverty stricken when the Rural Quality of life Index (RQLI) was calculated. The families suffered from household food insecurity that their diets were ill balanced and were deficient with respect to pulses, egg, meat, green leafy vegetables and fruits. The poverty and poor food intake by the families were reflected in the socio economic characteristics and low nutritional status of the women coir workers though they were wage earners. The poor nutritional status is reflected in their poor stature which was suggestive of low food intake and dual responsibilities of the household as well as of the work site. Apart from this the dietary inadequacy was reflected in wide prevalence of anaemia among 85.00 per cent of the respondents, from the microsample, which was found to influence their work output. The work output and nutritional status which are interrelated seemed to be further influenced by the poor working conditions, absence of physical amenities, poor food intake insanitary conditions and consequent parasitic infections and infestations. However, it is gratifying to note that occupational disorders were not prevalent to an extent that merits mention. The coir workers when spin the golden yarns of the economic and social fabric of the state of Kerala, the land of palms, re found to be tredding through a path of poverty and food insecurity leading them to poor nutritional and health status. This makes them a vulnerable lot needing economical social support from the rest of the population and from the Government, through a multidimensional approach, so that they may have better health and nutritional status so as to become the torch bearers of our heritage, who may boost our economy paving way to healthy descendants.
Open Access
Developing baked and confectionery products based on sweet potato
(Department of Home Science, College of Agriculture, Vellayani, 1999) Elizabeth, Augustine; KAU; Chellammal, S
A study on ‘Developing baked and confectionery products based on sweet potato' was conducted with major objective to develop value added baked and confectionery products based on sweet potato flour. The study comprised of standardisation of raw materials, product development, assessing nutritional significance, organoleptic quality studies, preference tests and shelf life studies. The five baked and five confectionery products was formulated with sweet potato flour as the basic ingredient. Three combinations were tried with different proportions of sweet potato flour. The other ingredients added to sweet potato flour were maida, egg, sugar, ghee and skimmed milk powder. The selection of best combination was based on amino acid scores chemical scores and cost benefit ratio. A combination with 50 per cent sweet potato flour and 50 per cent maida was selected as the ideal combination, since it secured higher amino acid score and chemical score. The cost of the combination was also found to be satisfactory. The nutritional composition of the food product revealed that the product contained all the nutrients in optimum quantity. The nutritional quality of the developed food products after processing with reference to calories, proteins, β carotene, calcium, phosphorous and zinc were determined through suitable laboratory techniques. ISI type tests specified to such products were administered to the developed foods and the values were comparable with ISI specification. Organoleptic studies of the developed food products was assessed by two groups of consumers viz., college students and technical experts. The parameters tested were appearance, colour, flavour, texture and taste. The analysis revealed that both the baked and confectionery products got highest scores. Baked products had a slightly higher mean score, compared to confectionary products. In the preference tests of the developed products conducted among farm women of Venganoor, Srikariyam and Kaliyoor panchayath and entrepreneurs in Thiruvananthapuram city were also showed the same result. Moisture and insect infestation were-lower in flour stored in glass and plastic containers. Effect of storage on moisture and over all acceptability were revealed that there was an increase in moisture content during the fourth week of storage period. There was an increase in moisture during storage and the difference was statistically significant. The overall acceptability was found to be decreased after storage. There was no insect infestation in the developed products during the storage period. The assessment of microbiological quality revealed that all the products were attacked by different types of microorganisms. The result of the present study suggest that new methods of processing could be introduced to add value to the crop and it is possible to develop different types of processed products based on sweet potato products which may result in increased consumption of tuber in the future and also for building up a healthy rural population.
Open Access
Qualitative and quantitative changes in stored rice
(Department of Home Science, College of Agriculture, Vellayani, 1995) Geetha, Roy; KAU; Prema, L
Qualitative and quantitative changes in stored rice varieties viz. PTB – 10 and Red Thriveni were determined by assuming the changes in their grain constituents, physical characteristics, insect infestation, cooking characteristics and organoleptic qualities. After six months storage effect of different storage containers such as gunny bag, pathayam and metal bin on these qualities were taken into consideration. The grain constituents like protein, nonprotein nitrogen, calcium , iron and phosphorous were found to decrease at a greater rate in PTB – 10 stored in gunny bag when compared to red thriveni. Similarly constituents like moisture, uric acid and freefatty acids were found to increase in PTB-10 than in red thriveni. Chnages in grain constituents, reducing sugars, nonreducing sugars, starch and amylose were observed both in raw as well as in cooked rice samples after storage. Increase in reducing sugar and amylose was at a greater rate in PTB-10 stored in gunny bag especially when cooked while nonreducing sugars and starch level were found to decrease in a similar order. Compared to PTB – 10 in gunny bag after storage, red Thriveni obtained lower values for thousand grain weight and total solid level, when stored in all the storage containers tried. Head rice yield and gelatinization temperature of rice samples increased in red thriveni after storage, the rate being higher in gunny bag when compared to other two storage structures. Viscosity was found to increase greatly in red thriveni stored in metal bin. Insect infestation was found to be greater in gunny bags while metal bin was found to be insect proof. PTB – 10 was affected by insects more when compared to Red thriveni. PTB-10 obtained higher values for cooking characteristics such as volume expansion and gruel loss than red thriveni, when stored in gunny bag. As as result of storage water uptake level and swelling index increased at a greater rate in red thriveni in all the storage containers tried. The rate of decrease in optimum cooking time was greater in PTB-10 stored in gunny bag while stickness was greatly reduced in red thriveni when compared to PTB-10. Raw rice samples were more acceptable before storage as quality parameter hardness increased after storage. Storage provided low scores for colour and odour which had a negative influence on consumer acceptance. Red Thriveni was more acceptable for all the quality attributes than PTB-10. The quality attributes colour and appearance obtained low scores in the two rice varieties the decrease being greater in PTB-10 than Red Thriveni. Taste, flavor and doneness was found to decrease in the two rice samples. The rate of decrease in taste. Flavor and doneness was lower in red thriveni when compared to PTB-10. Among the storage containers, metal bin was found to be a better storage structure than pathayam and gunny bag. The experiment threw light on the significant of metal bin as a storage structure and favourable facts in the shelf life qualities of evolved varieties like red thriveni.
Open Access
Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity
(Department Of Home Science, College Of Agriculture, Vellayani, 1996) Lisa Poopally, J; KAU; Vimalakumari, N K
The study entitled “Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity” is an attempt to assess the food and fat consumption pattern of selected moderately active adult males in relation to their blood lipid profile. Fifty adult male employees, between the age of 25-40 years, doing moderate activity for the past 8-10 years were selected for the study. Socio economic back ground of the families revealed that majority of them were Hindus, belonging to extended type of families. All the respondents were moderately educated, and in addition, some of them also possessed technical qualification essential for their job. The personal monthly income of the respondents were in the range of Rs.3000-4000. In addition to this, income earned by different family members, and income from agriculture also contributed to the total family income. Anthropometric measurements of the subjects revealed that the mean height and weight of the subjects were above the ideal height and weight suggested for a reference man by ICMR. Body Mass Index(BMI) of all the respondents were found to be below 25 which indicated that none were obese. Majority of the respondents were non smokers, and only a very small per cent were found to use alcohol daily. Few of the respondents also had the habit of taking exercise regularly to keep them physically fit. All the respondents were consuming two major meals from the factory canteen. The dietary survey revealed that ninety eight percent were habitual non vegetarians. The food served in the factory canteen was found to be an affluent one characterized by energy rich foods, comprising of fats and refined sugars. The consumption of pulses, leafy vegetables, other vegetables, milk and products far exceeded the RDA, where as the energy intake was 30.6 percent above RDA. The consumption of fish was found to be high among the respondents. Coconut oil was the chief used in cooking in the factory canteen as well as in 92 percent of the families. The per capita availability of oil in the house hold showed a wide variation ranging from 13.5 – 56g. The average invisible fat intake of respondents were 56g, which was higher than the average visible fat intake, of 45g/day. Compared with recommended daily allowance, higher energy intake was noticed in majority of the respondents, indicating that they are in a positive energy balance. Analysis of the lipid profile revealed that 20 percent had serum cholesterol levels above 240 mg/dl, where as LDL cholesterol level was found beyond 150 mg/dl only in 73 percent. HDL – cholesterol, which has a protective effect, was found beyond 55mg/dl only in 7 percent. All persons except one had the total cholesterol to HDL cholesterol ratio more than 5, which shows that they are at CVD risk in future. Personal habits showed a significant association with the blood lipid profile of the subjects. The non vegetarian food habits also showed a significant positive association with blood cholesterol, HDL cholesterol and LDL cholesterol. Assessment of the food and nutrient in take of the subjects showed that protein content of the diet was mainly contributed by the consumption of fish and egg, while the coconut kernel supplied the invisible fat content of the diet. A significant positive association was observed between the percent of energy supplied from invisible fat and the triglyceride and VLDL cholesterol levels. From the above findings it was revealed that the blood lipid profile in terms of total cholesterol, LDL cholesterol and the ratio between the total cholesterol to HDL cholesterol of the subject was found to be affected by food and fat consumption (especially the invisible fat) and personal habits of the respondents. All these lipid fractions and the ratio, exhibited an increasing tendency, with the existing dietary and fat consumption pattern and personal habits of the respondents, which could be indicative of a tendency for independing cardiovascular disease risk.
Open Access
Effect of processing on the mineral status of selected pulses
(Department of Home Science, College of Agriculture, Vellayani, 1995) Seji Kochappan, N; KAU; Prema, L
The present study entitled “ Effect of processing on mineral status of selected pulses” was an assessment of the effect of various processing techniques viz, drying, germination, pretreatment for loosening and splitting and dehusking, on mineral status as well as on the antinutritional factors present in the pulses. Role of antinutritional factors or the immobilization of minerals in the pulses were also ascertained. The pulses selected for this study were blackgram (CO4) and greengram (Pusa 91-92). The processed pulses were subjected to various cooking treatments such as boiling, soaking and boiling , steaming, soaking and steaming, cooking under pressure, roasting, frying and micro oven cooking. Processing techniques as a whole reduced the mineral contents of fresh pulses. Among different processing techniques applied on blackgram and greengram, minimum mineral loss was observed in dried samples, followed by germinated samples, pulses in which outer husk were loosened and pulses which were split and dehusked. Drying resulted in a significant loss of Ca and Mg while germination resulted in the loss of Ca, Fe, Zn and Cu. Significant retention of Ca, Mg and Zn were observed in germinated samples compared to husk loosened pulse samples. Significant variations in P, Ca, Fe and Mg were observed between husk loosened and split / dehusked samples. All the cooking treatments reduced the mineral contents of processed pulse samples. Dried samples cooked in water media retained minerals more than other samples. Maximum loss of Mn, Zn and Cu in dried greengram was observed in the samples cooked in micro oven and maximum retention of these minerals in samples, when cooked under pressure. Roasting retained Ca better than other cooking methods. In the germinated samples also, boiling was found to retain more minerals. Soaking and cooking retained phosphorous better when compared to other cooking methods in both the pulses, while cooking in micro oven resulted in maximum loss of minerals. Cooking in watermedia ensured maximum retention of Mg, Mn, Zn and Cu in both the pulses. In split and dehusked blackgram and greengram, steaming resulted in maximum loss of Ca, Fe and Mg in blackgram. While in greengram, this treatment resulted in maximum loss of Ca. Processing as a whole reduced the fibre, phytin and tannin levels of fresh pulses. Among processing techniques applied husk loosening and splitting and dehusking were most effective in reducing the fibre and tannin contents while germination reduced phytin. All the cooking treatments applied on processed pulses significantly reduced the fibre, phytin and tannin levels. Among cooking treatments applied soaking and cooking was most effective in reducing the phytin and tannin levels of all the processed samples. Pressure cooking and roasting reduce were also observed to the phytin and tannin levels considerably. There was association between loss of minerals and antinutritional constituents in processed and cooked pulses. Correlation between the important minerals P, Ca and Fe and phytin, tannin and fibre was found to be significant in various processed and cooked samples of both pulses. A position correlation was observed between minerals and antinutritional constinuents, phytin, tannin and fibre in both the pulses except between Ca and fibre in split and dehusked blackgram when cooked. Among the different processing techniques administered germination was found to be ideal for improving minerals , while among cooking treatments applied boiling, steaming and pressure cooking had depicted similar trends. Since pulses are moderate sources of mineral and since mineral deficiency are common antinutritional problem prevalent in our state, information on ideal cooking method of pulses need t be established in the community.
Open Access
Developement of karonda (carisa carandus .L) based products
(Department of Home Science, College of Agriculture, Vellayani, 1995) Sheeja Majeed, K; KAU; Soffie, Cherian
The present experiment entitled “Development of karonda based products” was aimed at developing products for the utilization of the underexploited karonda. In this study organoleptic, nutritional, shelf life qualities and also consumer acceptance and preference of the developed products were investigated. Karonda is an underexploited oblong berry with speakable nutritive value, acidic in taste, negligible sugar content, appreciable vitamin C content and suitable for production of many processed products. In this study attempts have been made successfully to prepare jelly, candy, canned fruit and wine following suitably standardized procedures. The fruit had high pectin value lending its feasibility for making suitable processed products. Visualising the acceptability of the developed products, it was observed that in the case of Karonda jelly best sensory quality attribute was found when the products was prepared in the 4:3 proportion of fruit extract sugar ratio. In the case of Karonda candy, the candy prepared by three weeks impregnation in sugar maintained the top score in all attributes. Coming to canned karonda the best results were attained for the treatment by pitting and without hardening with CaCl2 and for wine the most acceptable treatment was when boiled water was added to the fruit and this attained the best results in case of various quality attribute. The nutritional and chemical composition of the standardized products revealed that chemical characters of all karonda products were in accordance with the characters of similar products prepared from other fruits. The karonda products developed were compared with FPO specification and were found to satisfy the FPO requirements. Cost analysis of the karonda products revealed candy to be the cheapest among the four items, with wine ranking second place and jelly achieving the third place. Cost of canned was comparatively higher due to the expense of processing. However an overall analysis revealed that the cost was lower in comparison with similar products prepared from conventional fruits. Coming to fruit product yield ratio, the highest yield was attained for wine followed by candy jelly and canned karonda. Consumer acceptance and preference of the standardized products were determined. The results revealed that the highly acceptable performance was obtained for jelly followed by candy, wine and canned fruit. Results of preference ranking revealed that wine was preferred most followed by jelly, candy and canned karonda. Parameters selected to ascertain the shelf life qualities of these products were acidity, PH total sugar, TSS, overall acceptability and microbial examination. There was an increase in acidity during storage for jelly and a minimal increase for wine in contrast to candy and canned karonda where there was a decrease in former parameter and no significant change for the latter. Coming to PH, there was a decrease in PH for jelly and wine while there was an increase in PH for candy and there was no significant change for canned fruit. Considering TSS, for jelly and candy it was constant and a decrease was observed for wine and canned karonda. On storage however for total sugar there was a decrease for jelly and wine in contrast to candy and canned fruit where there was an increase. Storage upto eight months did not alter the sensory attributes to considerable levels. Moreover the palatability of wine could be improved with storage. All the products were organoleptically acceptable and maintained good quality parameters on storage under ambient conditions. For all the four products, microbial examination revealed negative results. To conclude the present attempt had been a successful innovation in the preparation of highly acceptable products from the underexploited karonda fruit and also an encouragement for preparation of other good quality products which could increase the acceptability and multiplicity of this neglected berry in addition to bring extra fruit wealth to our country. Therefore efforts should be adopted to incorporate standard techniques to diversify the products developed.
Open Access
Qualitative changes in cashew apple products in storage with special reference to vitamin C
(Department of Home Science, College of Agriculture, Vellayani, 1996) Sreeja, K C; KAU; Nirmala, C
The study entitled “Qualitative Changes in cashew apple products in storage with special reference to vitamin C” is a comprehensive study aimed to find out the qualitative changes that occur in cashew apple products in storage with more attention to vitamin C. Results of the study indicated that the fresh cashew apple had a vitamin C content of 263 mg/100g, total soluble solids 11.200Brix, reducing sugars 15.20 per cent, total phenol 0.34 per cent, acidity 0.18 per cent and pH of 3.10. Before storage clarified juice prepared from cashew apple had a vitamin C content of 213.06 mg/100g, total soluble solids 10.300Brix, reducing sugars 14.04 per cent, total phenol 0.31 per cent, acidity 0.14 per cent and pH 3.40. Organoleptic evaluation of clarified juice before storage received a mean scores of 3.50 for appearance, 3.80 for taste, 3.60 for flavour and 4 for astringency. For squash and jam, the parameters like taste, flavour and astringency secured the mean score for 4.00. The colour of jam recorded a mean score of 3.90 wine secural a mean score of 3.00 for appearance, 3.40 for taste, 3.15 for flavour, 3.00 for colour, 3.50 for clarity, 3.00 for strength and 4.00 for astringency. For candy taste, flavour, texture and astringency attributes revealed a mean score of 4.00 and the score for appearance was 3.35 and 3.20 for colour. It was found that Vitamin C content of different cashew apple products like clarified juice, squash, wine, jam and candy, fortnight analysis revealed that there was significant differences between the time of preparation and length of storage period. In the case of wine the vitamin C content and the time of preparation was on par with one after fifteen days. After that there was significant reduction in the vitamin C content with the increasing storage period. Monthly analysis of total soluble solids and reducing sugars in clarified juice, squash and jam was found to increase with increased storage time. But it was decreased in wine. In candy, total soluble solid was lowered during storage of six months. Total phenol content of all products showed decreasing trend. Monthly analysis of acidity of different cashew apple products like clarified juice, squash, wine and jam revealed an increasing trend. But in candy it showed a decreasing trend. pH or all products except candy were significantly lower after storage when compared to initial levels. Alcohol content of wine increase during storage. Before storage it was 8.70 per cent, while after six months of storage it was to 14.00 per cent. The rate of change of vitamin c was found to decrease as -0.41 mg/100g, -0.34 mg/100g, -0.56 mg/100g, -0.54 mg/100g and -0.53 mg/100g in clarified juice, squash, wine, jam and candy respectively. Total soluble solids in clarified juice (+0.26), squash (+0.33), and jam (+ 0.46) increased during storage, but in wine (-0.94) and candy (-0.45) it was found to decrease. A rice in Reducing sugars was found in clarified juice (+0.24 per cent) squash (+0.05 per cent) jam (+0.09 per cent) and candy (+0.11 per cent) but in wine (-0.371 per cent) it was found to decrease. The rate of change of total phenol content in clarified juice (-0.024), squash (-0.019), wine (-0.018), jam (-0.017), candy (-0.013) was found to decrease during storage of six months. pH of clarified juice, squash, wine and jam were found to decrease during storage but in candy it was found to increase. Acidity showed an increasing trend in clarified juice (+0.01), squash (+0.01), wine (+0.01) and jam (+0.02) but in candy it was found to decrease. Organoleptic evaluation of clarified juice found that the score for appearance increased over a period of six months. Taste depicted a decreasing trend, when the period of storage increased. The scores obtained during fourth, fifth and sixth months were significantly lower when compared to the initial values recorded. There was reduction in flavour during storage. For squash the scores for appearance, taste and flavour decreased over a period of six months. Appearance of wine received maximum scores in the six months of storage. Highest score for taste was obtained during the sixth month of storage. The mean scores obtained for flavour before storage was 3.15, after six months it attained a mean score of 4.00. Strength of wine also measured during storage. Appearance of jam slowly diminishing as the storage interval advance. Taste attributes, flavour and colour were also found to decline. Texture of jam showed no difference. Appearance, taste and colour of candy declined during storage. Flavour of cashew apple candy maintained the maximum level up to third month of storage. All products assessed for microbial contamination during early months of storage. All the products except candy were found to be free from contamination.
Open Access
Standardization of recipes based on rice - soya extruded product
(Department of Home Science, College of Agriculture, Vellayani, 1997) Anna, Jacob; KAU; Chellammal, S
The study on "Standardization of recipes based on rice-soya extruded product" was undertaken to formulate an extruded product 'sev', and to standardize recipes with the developed product. Rice and soya were the basic ingredients selected for the formulation of the extruded food. Maida, cassava and sweet potato flour were tried along with rice and soya. With these food ingredients twelve combinations were tried for the development of sev , protein quality, extrusion behaviour, cost and acceptibility of the twelve combinations were assessed. The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev. The cooking characteristics such as cooking time, water density and water absorption index of the developed sev was found to be good. The type tests administered to be revealed that the product was compared with ISI specifications. The acceptability of the developed sev was ascertained with special reference to physical, organoleptic and nutritional qualities. The physical characteristics of sev was well comparable in all the parameters and shape of the sev was better than the standard one. The developed sev contained all the nutrients in optimum quantity. However there was slight decrease in the nutrient content after processing due to of loss in nutrients during processing. Fifteen recipes with sev were formulated and standardized in the laboratory such as sev Kheer, sev idli, sev upuma, sev puttu, sev sweet samosa, sev triflower, vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango sev, lime sev, sev kedgeree, sev bologness and italian sev. The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one. The organoleptic qualities of the fifteen recipes were assessed and sev kheer was ranked first among them. The preference test for the recipes were conducted among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group. From the above observptions and findings it is clear that, it is possible to develop an organoleptically and nutritionally adequate extruded food based on rice and soya, and different novel recipes could be standardised from the product, and this could also be taken as an income generating activity.
Open Access
Development, diversification and shelf life studies of passion fruit products
(Department of Home Science, College of Agriculture,Vellayani, 1995) Diju Pal, D; KAU; Mary Ukkuru, P
The study entitled "Development, diversification and shelf life studies of passion fruit products" was undertaken for the development of new products viz. RTS beverage, wine and gelly utilizing passion fruit and with blends of other fruits. Organoleptic, nutritional and shelf life qualities of the product developed and its changes during storage were analysed in detail in the study. RTS beverage with plain passion fruit in combination with other fruits was standardized. Similarly formulation of wines with passion fruit and two blended wines were also standardized. Rind of the passion fruit was utilized for the preparation of jelly. Assessment of the chemical components viz. pH, acidity, total soluble solids, total sugar, vitamin C, alcohol percentage and residual sugar of the fresh products carried out revealed that pH almost fall in the same range in the three products while the acidity value showed marked variation. The TSS of the jelly was found to be high followed by wine and RTS beverage. Among the products, jelly had a very low vitamin C content. Assessment of the organoleptic qualities indicated that the products obtained scores above 4.0 for taste attribute when evaluated in the fresh state. Wine obtained a low score for appearance while the other two products (RTS beverage and jelly) the scores were well above 4.3. RTS beverage and jelly had almost same range of scores for flavour while it was slightly low for wine. The colour attribute was also found to be attractive in all the three products. The score of all the products were above 3.4 for overall acceptability sorce indicating that all the products were acceptable. Evaluation of the changes in the chemical components with storage revealed that pH, total sugar and vitamin C content of RTS beverage and jelly decreased during storage. TSS was found to remain constant in RTS beverage and jelly while it increased slightly in case of wine. There was a steady increase in acidity in all the three products. Changes in the organoleptic qualities of the product with storage indicated that the quality attribute such as taste, appearance and flavour declined in RTS beverage and jelly while all these attributes were found to improve in wine. The clarity attribute was found to improve in RTS beverage and wine while it decreased in jelly. The strength of wine was found to increase during storage. Shelf life qualities of the product indicated that RTS beverage had a shelf life of six weeks and that of jelly had seven weeks of storage life. All the products developed were in conformity with FPO requirements. Cost of the products was from Rs 17 Ps 50 to Rs 24 per kg for jelly, Rs 16 Ps 80 to Rs 16 per litre for wine and Rs.10 to Rs 14 Ps 40 per litre for RTS beverage. Consumer acceptance of the products developed indicates a higher favourable trend.

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