DEVELOPMENT OF VALUE ADDED PRODUCTS FROM MULBERRY (Morus alba L.)
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Date
2015
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ABSTRACT
The present studies entitled, “Development of value added products from mulberry (Morus alba L.)” were conducted during 2014-2015 in the department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Mulberry (Morus alba L.) is one of the unique minor fruit crop which has got great commercial importance because of its high antioxidant and medicinal properties. Therefore, investigations were conducted to develop value added products from mulberry fruit. The best method for juice extraction was found to be hydraulic press. Best value added products were prepared viz; drink by keeping juice 14 per cent, TSS 12 oB and 0.30 per cent acidity; squash by keeping 30 per cent juice, 45 oB TSS and 1.30 per cent acidity; appetizer by keeping 40 per cent juice, 40 oB TSS and 1.30 per cent acidity; syrup by keeping 25 per cent juice, 70 oB TSS and 1.60 per cent acidity and jelly by keeping 50 per cent juice, 45 per cent sugar and 0.75 per cent acidity. Although, all the products after packing in glass and PET containers could be stored successfully in refrigerated storage for six months. However, quality of the products packed in glass materials was retained better in refrigerated storage conditions as compared to the polyethylene teraphthalate (PET) stored in ambient storage conditions. The cost of the products prepared from mulberry fruit juice was comparable to the cost of the similar products in the market. Hence, mulberry fruit can be successfully utilized for the production of good quality and nutritionally enriched products with remunerative cost on commercial scale.