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Professor Jayashankar Telangana State Agricultural University, Hyderabad (Telangana State)

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Subject: Food Science and Technology Ɨ Author: ANURADHA, K Ɨ
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    ThesisItemOpen Access
    STUDIES ON PROCESSING OF WOOD APPLE
    (ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2005) ANURADHA, K; SRIHARI, D
    Fruits are important foods as they supply vitamins, minerals, carbohydrates, protein etc. that is why fruits are called protective foods (Srivastava and Kumar, 2002). The dietary and nutritional surveys have shown that people in India are suffering from vitamin ā€˜Aā€™ and vitamin ā€™Cā€™ deficiency, besides minerals like calcium and iron. There comes the importance of fruits in our daily diet (Aykroyd, 1970). Still the consumption of fruits by an individual is too low when compared to other developed countries. The per capita availability of fruits is 80 g /day, which is almost half the requirement for a balanced diet (FAO, 2005). As most of the conventional and unconventional fruits are seasonal, their availability is confined to a particular period of the year. Besides, the post harvest losses are also more as the fruits are highly perishable. The only way to make the fruits available throughout the year is by preserving them in the processed form without loosing much of their nutritive value (Srivastava and Kumar, 2002). Processing standards have been worked out for most of the conventional fruits like mango, banana, grape, citrus etc. But very less work has been done on unconventional fruits like wood apple. Wood apple is a dry land fruit, which is a nutritious one, belongs to Rutaceae family with botanical name Limonia acidissimia L. It can be planted under almost all conditions of soils and climates (CSIR, 1956) and it is a very useful tree and bears about 400-800 fruits per annum (Rao et al., 1989). Ripened fruits contain sour, sweet aromatic and refreshing pulp with an excellent flavour and it is highly valued for its therapeutic values in Ayurveda and is known to cure liver disorders, diarrohea and dysentery (Rao et al., 1989). The pulp in ripened fruit is about 70% of total weight and seeds are embedded in the pulp. It contains about 70% moisture, 7.3% protein, 0.6% fat, 1.9% mineral matter, 2.3% acidity, 7.2% sugars, 0.07% iron, 0.08% phosphorous and it is a rich source of riboflavin (77 mg / 100 mg) and calcium (0.17%) (Chundawat, 1990). The fruit can be used in the preparation of products such as jelly, chutney, jam and beverage. Wood apple beverage produces cooling effect in the same way as bael (Srivastava and Vastya, 1986). Some people eat raw wood apple pulp with or without sugar and Srilankan people prepare a popular drink known as Simhalese as dimbulkiri (wood apple milk) by mixing ripened wood apple pulp with coconut milk and palm sugar (Morton, 1981). A fruit with such diverse values and immense potentialities indicates its potentiality for processing commercially into valuable products. (Chopra and Singh, 2001). But the fruit is being utilized to a limited extent in the preparation of products and detailed information regarding systematic study on processing of wood apple and organoleptic scores on storage was meagre. Keeping the above facts in view an experiment was planned with the following objectives for better utilization of wood apple. Objectives General: To procure raw material and process wood apple into various products and to evaluate its microbiological, physicochemical and organoleptic properties. Specific: 1. To standardise wood apple jam, wood apple nectar and wood apple jelly (in combination of guava). 2. To evaluate physico-chemical and microbiological parameters of the prepared products. 3. To evaluate sensory characteristics of the prepared products.