Standardization and Evaluation of Bael-Apricot Blended powder and Leather

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Date
2020-02
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Sher-e-Kashmir University of Agricultural Sciences and Technology Jammu, J&K
Abstract
The present investigation entitled “ Standardization and evaluation of bael-apricot blended powder and leather” was conducted in the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Jammu, Chatha during the year 2018-2019. Blending of two or more fruits for the preparation of value added products may be a convenient alternative for their utilization. Bael-apricot pulp were blended in the ratios of 100:00, 85:15, 70:30, 55:45, 40:60 and 50:50 for the development of powder and leather, as per FPO specifications. The processed products were packed in laminated pouches and LDPE pouches and stored for a period of three months under ambient temperature. The processed products were subjected to physico-chemical, microbial and sensory evaluation at an interval of one month for a period of 90 days. The highest moisture content of (4.29%),antioxidant activity (75.12%), titratable acidity(2.04%), total phenolic content(31.48mg/100g) and ascorbic acid content of (23.74 mg/100g) were recorded in treatment T5(40:60::Bael:Apricot) blended powder whereas highest reducing sugars (8.83%), total sugars (35.64%),crude fibres (1.89%) and ash content(3.36%) were recorded in treatment T1(100:00::Bael:Apricot) during storage of 90 days. However with the advancement of storage period, an increasing trend was observed in moisture content and reducing sugars where as titratable acidity, total sugars, ascorbic acid, crude fibres, ash content, total phenolic content and antioxidant activity decreased during 90 days of storage in all treatment. On the basis of Sensory evaluation, treatment T5(40:60::Bael: Apricot) was adjudged superior among all treatments , scoring 8.25 for colour, 7.54 for texture, 8.18 for taste and 7.99 for overall acceptability followed by treatment T6 (50:50::Bael:Apricot) during 90 days of storage. In bael apricot blended leather the highest ascorbic acid content of (31.16mg/100g),crude fibre content (5.48%), total ash content (1.55%), reducing sugars (10.32%)and total sugars of (35.16%) were recorded in treatment T1 (100:00::Bael:Apricot) whereas highest antioxidant activity (54.46%), titratable acidity(0.62%), ascorbic acid content (31.16mg/100g), and total phenols (43.85 mg/100g) were recorded in treatmentT5(40:60::Bael:Apricot) during 90 days of storage.However with the advancement of storage, an increasing trend in moisture content and reducing sugars were observed whereas titratable acidity, total sugars, crude fibres, ascorbic acid, ash content, total phenolic content and antioxidant activity decreased during 90 days of storage in all the treatments. No microbial count was observed at initial days. However during 90 days of storage, treatment T1(100:00:Bael::Apricot) recorded highest total plate count of 1.71×102 cfu/g and lowest 1.46×102 cfu/g in treatment T5(40:60:Bael::Apricot) during storage of 90 days. On the basis of Sensory evaluation, bael- apricot blended leather treatment T5 (40:60::Bael: Apricot) was adjudged , superior among all treatments, scoring 7.80 for colour, 7.40 for texture, 7.49 for taste and 7.23 for overall acceptability followed by treatment T6 (50:50::Bael:Apricot) during 90 days of storage. Storability studies revealed that all the treatments could be kept at least for 90 days without affecting the quality attributes.The cost of production of bael-apricot blended products are economically feasible.
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Preferred for your work Bhatti. S.A.2020. Standardization and Evaluation of Bael- Apricot blended powder and leather M.Sc Thesis Division of Food Science and Technology, SKUAST Jammu.
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