UTILIZATION OF WILD PEAR (Pyrus serotinaRehd) FOR PRODUCT DEVELOPMENT

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dc.contributor.advisorDHIMAN, ANJU K.
dc.contributor.authorLUCKY, DEVI
dc.date.accessioned2017-05-02T11:30:58Z
dc.date.available2017-05-02T11:30:58Z
dc.date.issued2014
dc.description.abstractABSTRACT The present investigation entitled, “Utilization of wild pear (Pyrus serotina Rehd) for product development”was conducted during the year 2011-2012 in the department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). However, the fruits of wild pearare found in abundance throughout the mid hill regions but, no attempt so far has been made to utilize the crop for processing and developing value added products. The study, therefore, was conducted to develop value added products from wild pear and evaluate their quality and storage stability. The wild pear with 70.80 per cent moisture content was found to be a good source of vitamin C (14.49 mg/100 g), total phenols (149.55 mg/100 g), βcarotene (4.72 µg/100 g), pectin (1.22%), crude protein (1.64%) and crude fibre (1.54%). The recipes and methods of preparation of pickle, preserve and osmotically dehydrated wild pear halves have been standardized. Among different recipes for pickle, the highest ratings were received by Recipe II (65 0 Brix) and was selected for further studies. The best results for osmotic dehydration of fruits were obtained by dipping the fruit halves in 70 0 Brix sugar syrup for 24 hours after pretreatment. During storage the pickle prepared by using fruit slices treated with water blanching for 2.5 minutes + 1.0 per cent citric acid dip for 20 minutes was rated as the best. While preserves prepared from fruits by water blanching for 9 minutes + 1.0 per cent citric acid dip for 30 minutes (with peel) and water blanching for 8 minutes + 1.0 per cent citric acid dip for 30 minutes (without peel) were adjudged superior to rest of the treatments. The fruit halves when water blanched for five minutes followed by 1.0 per cent citric acid dip for 20 minutes for osmotic dehydration recorded the highest scores. The study revealed that all the products can be safely stored under ambient temperature for a period of more thansix months with admissible changes in chemical and sensory attributes. Hence, it is concluded that wild pear can be successfully utilized for the preparation of a variety of good quality and nutritious processed products of remunerative price.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810010438
dc.keywordspear (Pyrus serotina Rehd) ,product development,Utilizationen_US
dc.language.isoenen_US
dc.publisherUHF,NAUNIen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themepear (Pyrus serotina Rehd) ,product development,Utilizationen_US
dc.these.typeM.Scen_US
dc.titleUTILIZATION OF WILD PEAR (Pyrus serotinaRehd) FOR PRODUCT DEVELOPMENTen_US
dc.typeThesisen_US
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