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Open Access
Development and quality evaluation of a jackfruit based nutri flour
(Department of Community Science, College of Agriculture, Vellanikkara, 2022) Soumya, P S; KAU; Suma, Divakar
The study entitled “Development and quality evaluation of a jackfruit based nutri flour” was carried out at the Department of Community Science, College of Agriculture, Vellayani, during the period 2018-2021. The main objectives of the study were to formulate and standardize a jackfruit based nutri flour comprised of all the edible parts of the fruit and to evaluate its qualities and invitro therapeutic efficacy. Jackfruit cv. Koozha and varikka based nutri flour was developed on the basis of glycemic index of the various parts of the fruit. Raw jack fruits (12 weeks maturity) were selected. Weight of bulbs, perigones, seeds, rind, core and testa were recorded separately to get the final yield, wet and dry weight, moisture percentage, processing loss and dry matter percentage of the product. The order of glycemic index of jackfruit parts were observed as KJRF˃ KJTF ˃VJTF ˃VJRF ˃ KJPF ˃ VJPF ˃KJCF ˃VJCF ˃ KJBF ˃KJSF ˃ VJBF ˃VJSF. The major flour was constituted with greater percentage of fruit parts with low glycaemic index (50 – 60 %) and 40 % was formed by other components in different proportions. Ten formulations of nutri flour and control were evaluated for their sensory qualities. For these three popular breakfast dishes like “puttu”, “ada” and “oratti” were developed. On the basis of analysis of mean scores of sensory parametersF9 was selected as the best combination. Among the three products based on overall acceptability scores ‘oratti’ was found to be more acceptable. Analysis of functional quality revealed that nutri flour had lower swelling power (7.65g), solubility (1.48%), water absorption capacity (4.36%) and bulk density (1.04g/ml) compared to jackfruit bulb flours. The proximate composition of carbohydrate (31.59 g/100g), protein (7.03g/100g), dietary fiber (13.58 g/100g) were significantly high in nutri flour compared with koozha and varikka bulb flours. The moisture content of nutri flour was lower (0.96%), than koozha jackfruit bulb flour and varikka jackfruit bulb flour (1.28% and 1.39%) respectively. The mineral content such as, total minerals (0.98g), calcium (114.32mg), phosphorus (47.92mg), sodium (10.21mg), potassium (418.10mg), iron (1.67mg), manganese (1.59mg), copper (0.457mg) and zinc (0.923mg) content were higher in nutri flour in comparison to koozha and varikka jackfruit bulb flours. The nutraceutical components like phenol (3.03mg) phytic acid (166.77mg), tannin (19.45mg), β carotene (65.98 μg) and antioxidant content (35.85 μg) was significantly higher in nutri flour compare to koozha and varikka jack bulb flours. The developed jackfruit nutri flour formulation (F9) was packed in metallised laminated pouches and kept for storage studies under ambient conditions for a period of six months storage. During the storage period moisture content, microbial profile and organoleptic qualities were found to be acceptable. To reduce the level of oligosaccharides and to increase the starch digestibility the flour was fermented with Saccharomyces cerevisiae @ 5g/kg for 8hrs. In HPLC analysis, at a retention time of 6.93 minutes standard stachyose, untreated and treated nutri flour. Nutri flour treated with Saccharomyces cerevisiae @ 8 hrs was found to be low in oligosaccharides compared to control. In vitro starch digestibility was significantly high in yeast treated nutri flour (82.81%) when compared to untreated nutri flour (54.84%). Anti-diabetic activity of nutri flour was investigated through α-glucosidase and α-amylase inhibitory activity, by using different solvents. A maximum inhibitory activity was observed in petroleum ether extracted of nutri flour at a concentration of 100 μg/mL in α -amylase (47.17%) and α -Glucosidase (63.93%) enzymes. Hypolipidemic activity of nutri flour showed, highest inhibition percentage with petroleum ether (78.06%) and lowest with distilled water (39.53%). Hepato protective effect of nutri flour was higher in cells treated at 50% concentration. From the above study, it can be concluded that jackfruit based nutri mix has hypoglycemic, hypolipidemic as well as hepatoprotective properties. The nutri mix is formulated from all edible parts of jackfruit, which adds on to the therapeutic value of the product. The entire fruit utilization answers the answers the problem of environmental contamination with these underutilized fruit parts.
Open Access
Phytochemical analysis and antioxidant potential of banana (Musa spp)
(Department of Home Science, College of Agriculture, Vellayani, 2016) Siji, S; KAU; Nandini, P V
The research project entitled “Phytochemical analysis and antioxidant potential of banana (Musa spp.)” was conducted at College of Agriculture, Vellayani, Trivandrum during 2014-2016 with objectives to study the phytochemical, nutrient, chemical composition and antioxidant potential of the selected banana varieties and to assess its therapeutic value. Eight varieties of banana viz., Palayankodan, Rasakadali, Poovan, Robusta, Red banana, Nendran, Kadali and Padatti were selected for the study. The banana varieties were procured (when the characteristic fruit colour develops) from Instructional Farm, Vellayani or from local markets of Trivandrum. The chemical and nutrient composition, phytochemical and antioxidant activity, sensory evaluation and therapeutic value of the selected banana varieties were ascertained. Results of chemical and nutrient composition revealed that TSS of banana varieties was ranged between 17.830 Brix to 23.900 Brix. TSS was found to be more in Kadali (23.900 Brix) followed by Rasakadali (23.830 Brix) and Nendran (220 Brix). Significant differences were noticed in the acidity of banana varieties studied. The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic. Maximum Acidity was noticed in Poovan (1.28%). The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic. The variety Nendran exhibited highest carbohydrate content (41.33g/100g) where as protein content was found to be higher in variety Poovan (1.37g/100g). Total mineral content of banana varieties ranged between 0.17g- 0.70g/100g and varieties such as Rasakadali (260 mg/100g) and Nendran ( 546.66 mg/100g) exhibited highest content of Na and K respectively. The calcium content of the selected banana varieties ranged between 0.35-1.35 mg/ 100g. Quantitative estimation of phytochemicals revealed that total alkaloid content of the banana varieties was observed to range between 0.84 – 3.76 per cent. The varieties Nendran (3.76%) and Padatti (3.72 %) were found to be having maximum alkaloid content. Whereas variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Saponin content of banana varieties was found to be ranged between 0.22 -0.82 per cent. The saponin content was found to be maximum in variety Kadali (0.82 per cent) and minimum in variety Padatti (0.22 per cent). Total phenol content was found to be more in varieties Kadali (11.6 mg/ 100g), Poovan (7.19 mg /100g), and Rasakadali (6.76 mg/100 g). The variety Palayankodan (4.28mg/100g) showed maximum tannin content and was significantly different from the other varieties. Antioxidant activity in the present study revealed that variety Red banana showed highest β carotene and (8.53 μg/100g). Ascorbic acid content of banana varieties ranged between 1.52 - 5.35 mg/100g. Highest ascorbic acid content was noticed in Red banana (5.35 mg). Highest dopamine content was exhibited in variety Robusta (13.3 mg/100g) and lowest was found in variety Rasakadali (3.2mg/100g). Free radical scavenging activity of banana varieties were studied by DPPH radical assay and total antioxidant activity using different solvents such as petroleum ether, methanol and water. The results revealed that variety Robusta had the highest DPPH activity with an IC50 value of 43.6 μg/ ml in petroleum ether solvent. With regard to total antioxidant activity, variety Padatti exhibited highest activity with an IC50 value of 41.2 μg/ ml in petroleum ether while variety Rasakadali (48.4) and Poovan (48.4) showed maximum activity in methanol followed by variety Red banana with an IC50 value of 44.4 μg/ ml in methanol. Sensory evaluation of eight banana varieties was done using a 5 point score card and 9 point hedonic rating scale. The results revealed that varieties Rasakadali and Red banana were most consumer acceptable varieties compared to other varieties. The therapeutic value of the banana varieties were studied by determining glycemic index. The lowest glycemic index was noticed in variety Padatti (60.70) followed by Poovan (61.00). Findings of the present study revealed that banana is rich in various health beneficial chemical components and nutrients, bioactive compounds such as ascorbic acid, beta carotene, dopamine, tannins, saponins, alkaloids and flavonoids having potent antioxidant activities and/ or free radical scavenging activity.
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
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
Nutrient analysis and value addition of underutilized fish
(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Jishy, K K; KAU; Omana Pavunny, E
Fish contains the best proteins and other superior nutritional constituents that place them in a specially important category of food. It has very poor shelf life. Hence, the present study on nutrient analysis and value addition of under utilized fish was aimed at evaluating the nutrients and developing products from three under utilized fish varieties namely netholi (Stoliphorus heterolobus), flat fish (Cynoglossus macrostorus) and veluri (Kovala kova/). This will help in meeting the increasing demand for fish; to avoid wastage of small fish and to provide income to the fisher women. The fresh and dried fish varieties were analysed for chemical constituents like moisture, fat, protein, calcium, phosphorus, iron, vitamin A and peroxide value. Fish was found to be rich sources of protein, calcium and phosphorus. Chemical constituents varied significantly between the varieties. The dried fish was packed in polythene covers and was stored for a period of three months. The peroxide value increased during the storage but the increase was not significant. Dried netholi had the highest peroxide value throughout the storage period. The organoleptic qualities decreased during storage. The change of organoleptic scores was not significant; veluri had the highest acceptability throughout the storage period. Microbial enumeration revealed that bacterial population increased I slightly during storage and fungus was found only in second and third month of storage. No traces of yeast were found throughout the storage period. The pickle prepared from fresh and dried fish was stored in glass bottle and polyester laminated HDPE film for a period of six months. The peroxide value of the pickle increased during the storage but the increase was insignificant. The acidity of the pickle increased significantly. The pickle stored in flexible packaging material had higher peroxide value and acidity than pickle stored in glass bottle. Dried fish pickle had higher peroxide value and acidity than fresh fish pickle. The organoleptic evaluation of pickle revealed that appearance and colour decreased during storage. The flavour texture, taste and overall acceptability of pickle increased during storage. Changes in organoleptic scores except appearance were insignificant. Appearance decreased significantly. The pickle stored in glass bottle had better acceptability than pickle stored in polyester laminated IIDPE film, but the variation was insignificant. The fresh fish pickle had better acceptability and among them veluri pickle was found to be the best. A gradual increase in the bacterial and fungal load with storage of pickle was observed but yeast was not found during the storage. The benefit cost analysis showed that all products had BC ratio above one hence, all are economically beneficial.
Open Access
Nutritional profile of fisher women
(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Saleena, K; KAU; Omana, Pavunny
A study on "nutritional profile of fisher women" was conducted among 100 fisher women of 18-45 years age group in the coastal areas of Thrissur district. The result of the study indicated that majority of them were Hindus. Nuclear family system was found in most of the families and family size ranged in between 3 to 5. Most of the male and female members were literate and engaged in fish related work. Majority of the families had a monthly income in between Rs.500 to Rs.1500. Maximum proportion of income was spent on food items and majority of the families did not have the habit of saving money. Majority of the families had their own houses with brick as wall -.-- material and with thatched or concrete roof. Majority of the houses had separate kitchen with 3 to 5 rooms. Drinking water, electricity and lavatory facilities were satisfactory whereas drainage facilities were found to be inadequate. As a medical aid majority of the families depended on district hospital, primary health centre as well as private doctors for their medical care. Majority of the families were members ofmatsyafed. All the families were non vegetarians and consumed rice as the staple food. Maximum percentage of the food expenditure was for cereals. The most frequently used food items were cereals, fish, fats and oils, sugar and spices and condiments. None of the families planed their meals in advance and maintain time schedule for taking meals. Majority of the families consumed food three times a day and did not give equal importance to all family members in food distribution. Special foods were included in the diet during pregnancy, lactation and infancy. Diet modification during disease conditions was observed. The nutritional profile of the respondents indicated that the body weight of33 per cent and height of24 per cent of the respondents were lower than the reference body weight and height for an Indian reference woman. About 13 per cent of the respondents had various grades of CED. The waist hip ratio indicated that about 97 per cent of the respondents had femoral gluteal obesity and 3 per cent had abdominal obesity. Dietary profile of respondents indicated that all the food groups were far below the requirement except for fish. The nutrient intake was satisfactory only with respect to protein. Clinical examination showed vanous symptoms of nutritional deficiencies among the respondents. Actual nutrient intake of the respondents indicated that except fat, calcium and vitamin C, all nutrients were lower than the RDA. Biochemical estimation of blood showed 35 per cent of respondents had low haemoglobin values, indicating anaemia.
Open Access
Quality analysis of papaya (Carica Papaya L.) varieties and product development
(Department of Home Science, College of Agriculture, Vellayani, 2000) Anitha Chandran, C; KAU; Soffi, Cheriyan
The present study entitled "Quality analysis of papaya (Carica papaya L.) varieties and product development" was undertaken with an objective to evaluate the quality of papaya based on physical, chemical and organoleptic characteristics, so as to identify the most suitable papaya varieties for the development of papaya based products. The study also aimed at selecting the best proportion for papaya jelly by standardising at three different fruit extract - sugar proportions viz. 1:1, 4:3 and 2:1 using the selected superior varieties of papaya. Ten desert varieties of papaya fruits viz., Waimanalo, Pusa Dwarf, Pusa Giant, Pusa Majesty, Pu s a Delicious, Coorg Honeydew, Washington, Malaysian Long, Exotic collection - 100091 and Exotic collection - 100060 were selected for the study. Study on the physical characteristics of the fruits revealed that Malaysian Long occupied the superior position for fruit length followed by the varieties Waimanalo, Pusa Delicious and Washington. Coorg Honeydew was recorded as the heaviest fruit followed by Pusa Delicious. Mean wh i 1 e both f r u i t weight and frui t length was minimum for the two exotic varieties. It was identified that the papaya variety Waimanalo was the best fruit in thickness of pericarp followed " by the varieties Pusa Delicious and Washington. Papaya fruits of Pusa Dwarf, Pusa Majesty, Malaysian Long and Washington were thin skinned frui ts. The variety Exotic collection - 100060 was noticed to be having the least cavity width followed by the varieties Malaysian Long, Washington and Exotic collection - 100091. Data proved that Exotic collection - 100060 was the fruit carrying the minimum skin wastage followed by Pusa Giant, Pusa Dwarf and Coorg Honeydew. In the case of seed wastage Pu s a Delicious, Washington and Malaysian Long were varieties that observed the minimum levels. Among the ten varieties studied Coorg Honeydew possessed a remarkably high flesh weight followed by the variety Pusa Delicious. 0emical analysis revealed that the variety Washington exhibited a superior position for total sugar content followed by Pusa Delicious and Coorg Honeydew. It was found that the variety Pusa Dwarf occupied a lower level of reducing sugar followed by the varieties Waimanalo and Pus a Majesty while the highest content was for the variety Washington. The f r u i ts of Coorg Honeydew and Waimanalo were identified to have the highest non reducing sugar content. Among the ten varieties analysed fruits of Washington, Pusa Delicious and Coorg Honeydew recorded the higher levels of total soluble solid content. Of the varieties studied Waimanalo was found to have the maximum moisture content and the minimum level of water content was recorded by variety Pusa Delicious. Papaya fruits of Malaysian Long, Pusa Dwarf and Pusa Giant possessed higher acidity level and showed -, a correspondingly lower pH valu~ It was evidenced that, highest vitamin-C level was observed in the variety Pusa Delicious followed by the varieties Pusa Majesty, Exotic collection - 100091 and Washington. The variety Pusa Delicious exhibited a high level I of p-carotene followed by the varieties Exotic collection 100060 and Exotic collection - 100091. Observa t i on on fibre content of different papaya varieties showed that the two Exotic varieties were having the minimum fibre level followed by the varieties Pu s a Majesty, Waimanalo and Pusa Delicious, while Malaysian Long recorded the maximum fibre content. Papaya fruits of Pusa Delicious was found superior in pectin content followed by Malaysian Long, Washington and Coorg Honeydew. Analytical data of mineral composition indicated that fruits of Pu s a Giant, Washington, Exotic collection - 100091 and Waimanalo were high calcium varieties. Pusa Majesty recorded maximum sodium content followed by the varieties Coorg Honeydew and Malaysian Long. Among the varieties studied both the Exotic varieties were identified for its higher potassium level and was closely followed by Washington and Pusa Delicious. It was found that the variety Pu s a Delicious possessed a distinguishly high phosphorus content followed by the Exotic varieties and Washington. Fruits of Exotic collection - 100091, Pusa Majesty and Washington were composed of the higher per cent total mineral composition. Sensory evaluation studies on various quality param~ters evidenced that the varieties Washington, Pusa Dwarf and Pusa Majesty carried the best eye appeal. It is clearly observed that the papaya fruits of Pusa Delicious and Washington were superior for their flavour profile, so also in their taste performance along with Coorg Honeydew. The varieties Pu s a Dwarf, Pu s a Majesty and Washington were more attractive in colour than the other varieties. Considering the texture of the fruit Pu s a Delicious, Coorg Honeydew and Washington were the varieties that were highly preferred. Sweetness of the varieties Pusa Delicious, Coorg Honeydew and Washington were highly appreciated than the rest of the varieties studied. Based on the chemical organoleptic and the most important physical characteristic viz, edible portion weight were s ub je c t e d to discriminant function analysis for the selection of two superior fruits for product development. The screened varieties Coorg Honeydew and Pusa Delicious were used for the development of jelly using different fruit extract sugar ratios viz. 1:1, 4:3 and 2:1. Organoleptic evaluation of jelly disclosed that there was no• significant difference in sensory quality of jelly between the two varieties Coorg Honeydew and Pusa Delicious. All the quality parameters except colour maintained remarkably superior for the jelly sample standardised with equal amount of extract - sugar ratio (1:1). The organoleptic qualities of jelly prepared with 4:3 (P2) ratio remained satisfactory while the sample with fruit extract sugar ratio 2:1 (P3) could not form a judicious combination for the formulation of good quality jelly except for its good performance in colour. ~emical analysis of the jelly revealed that a varietal variation was observed in jelly samples with respect to chemical characters like pH, total sugar and reducing sugar content. The jelly prepared with an equal amount of extract and sugar 1: 1 (Pl) remained at a higher level in most of the chemical attributes, the ratio 4:3 (P2) was found more or less agreeable in chemical composition, whereas the 2:1 ratio (P3) presented the comparably lower grade with respect to chemical parameters tested. It was observed that pH, total soluble solids. total sugar and reducing sugar increased with an increase in the sugar proportion. • '" But acidity level decreased with a rise in the proportion of sugar) Data on the end point temperature of jelly indicated that the sample prepared wi th an equal amount of extract and sugar (1:1) recorded a higher temperature for setting than the other treatments (4:3 and 2:1). The jelly developed using 1: 1 proportion of extract and sugar was positioned well above the PPO specifications. Proportion 4:3 (P2) could attain an almost satisfactory level specified by the PPG, whereas the total soluble solid content of jelly with the proportion 2:1 (P3) remained below the level specified by the FPO. The cost of papaya jelly standardised with equal amount of extract - sugar ratio (1:1) was slightly higher than the other two combinations. A comparison of the price of jelly available in the market with the cost of papaya jelly standardised in this study revealed that the market price was three fold higher compared to the cost incurred for the production of papaya jelly in this study. The study highlighted that screening suitable papaya varieties for product development not only enhance the quality of the product but also results in better commercial utilization of this fruits.
Open Access
Utilization of selected underexploited fruits for product development
(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Teena, Joy; KAU; Omana, Pavunny
In the present study entitled "Utilization of selected underexplotied fruits for product development" include developing products from underexploited fruits like bilimbi, roseapple (rose and white types) and lovi-Iovi (sweet and sour type). The products prepared from these fruits were bilimbi jam, bilimbi pickle, roseapple squash (rose), roseapple squash (white), lovi-Iovi preserve in sugar and lovi-Iovi in brine. Physico-chemical examination of the fruits indicated wide difference in characters among the selected fruits. Regarding the sensory evaluation of the fruits, roseapple (rose) had highest overall acceptability followed by roseapple (white), lovi- lovi (sweet), lovi-lovi (sour) and the least bilimbi. All the products developed in the present study confirmed with FPO specifications. Cost analysis of the products indicated lowest cost for lovi- lovi in brine and the maximum expense for lovi-lovi preserve in sugar. Roseapple (rose and white) squashes exhibited high fruit product yield ratio followed by bilimbi jam, lovi-lovi.preserve in sugar, lovi-lovi in brine and bilimbi pickle. The major chemical components analysed in the products developed from the selected fruits were TSS, acidity, vitamin C, reducing, non reducing and total sugar. During the storage period of six months, TSS, acidity, reducing and total sugars were found to be increased gradually in bilimbi jam and rose and white roseapple squashes while vitamin C and non reducing sugar were reduced. With the progress of storage period, TSS, acidity and non reducing sugar were found to be increased in case of bilimbi pickle. TSS, reducing sugar, total sugar were found to be increased in lovi -lovi preserve in sugar while acidity, vitamin C and non reducing sugar were decreased. But in lovi-lovi preserved in brine acidity was increased gradually while other chemical constituents decreased as the storage proceeds. Regarding the organoleptic qualities of the products during storage, characters like appearance and colour were decreased whereas flavour, texture, taste and overall acceptability were found to be gradually increased in bilimbi jam and lovi-lovi preserve in sugar. In products like bilimbi pickle, roseapple squashes and lovi-lovi in brine, all the characters were found to be decreased during storage. No microbial count was observed m all the products throughout the storage study.
Open Access
Suitability of read palm oil and its blends for culinary purposes
(Department of Home Science, College of Agriculture, Vellayani, 2001) Smitha, Sreekumar; KAU; Soffie, Cherian
The study entitled' "Suitability of RPO and its blends for culinary purposes" is a comprehensive study carried out with an objective to formulate blends of red palm oil with other oils/fats and to evaluate a culinary performance of RPO and blends in selective preparation. The study also envisages the physico-chemical and organoleptic changes during storage of RPO and blends. A shop survey was conducted in Thiruvananthapuram district to identify the popular cooking oils/fat. Maintaining the PIS ratio between 0.8-1, ten blends were formulated using RPO and popular culinary oils. These blends were subjected to hedonic rating to select five blends that indicated higher acceptability. The oil samples thus selected for the study were RPO and sunflower oil blend (60:40), RPO and sesame oil blend (40:60), RPO and groundnut oil blend (30:70), RPO-safflower oil and coconut oil blend (60:35:5), RPO-sunflower oil and coconut oil blend (50:45:5) and RPO alone. Physico-chemical characteristics' of fresh oil (RPO and blends) viz., specific gravity, smoke point, moisture content, iodine value, saponification value and p-carotene were ascertained. Specific gravity was lowest in RPO- safflower oil and coconut oil blend and highest smoke point was observed in RPO-sunflower oil and coconut oil blend. Moisture content was lowest in RPO and groundnut oil blend. Meanwhile RPO was found to be the richest in ~ carotene. Storage studies to assess the change in physico-chemical parameters and organoleptic qualities of RPO and blends were taken up for a period of lIb three months. The physico-chemical analysis were conducted fortnightly for three months. During storage, specific gravity remained almost steady whereas smoke point decreased. Moisture content of the oil samples showed a visible I increase while a fluctuation was noted in the iodine value and saponification value with stored oil samples. ~ carotene content was found to decrease during storage. Study on cooking qualities of RPO and blends were conducted by preparing three products viz., cake, potato patties and tapioca chips. Monthly evaluation of products prepared using the stored RPO and blends revealed that cakes and potato patties, made using stored RPO and sunflower oil blend was found to be .the most preferred. Tapioca chips fried in stored RPO was proved to be the most acceptable. Results also revealed that products prepared using stored oil samples were found to have better acceptability than those with fresh samples. Results of the study indicated that RPO and its blends are acceptable for different food uses and it is. feasible to promote its consumption in domestic kitchen as well as in the industry. Present trials also evidenced that these oils are best as frying fats especially shallow frying. Among the different oil. samples studied, RPO and sunflower oil blend was found to be the most appropriate, followed by RPO, for culinary purposes.

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