DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BOX MYRTLE (Myrica nagi)
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Date
2014
Authors
Journal Title
Journal ISSN
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Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present studies entitled, “Development of value added products from box myrtle
(Myrica nagi)” were conducted during 2012-2014 in the department of Food Science and
Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173230, Solan (H.P.).
Box myrtle (Myrica nagi) is one of the unique wild fruit which has got great commercial
importance because of its high TSS and high total phenol content. The fruit has also got good
antioxidant and medicinal properties. Therefore, investigations were conducted to develop value
added products from box myrtle. The best method for juice extraction was found to be pulper (brush
type). Best value added products were prepared viz; drink by keeping juice 14 per cent, TSS 12
o
B
and 0.30 per cent acidity; squash was by keeping 40 per cent juice, 40
o
B TSS and 1.20 per cent
acidity; appetizer by keeping 35 per cent juice, 40
o
B TSS and 1.20 per cent acidity; syrup by
keeping 35 per cent juice, 65
o
B TSS and 1.50 per cent acidity and jelly by keeping 55 per cent
juice, 45 per cent sugar and 0.72 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 box myrtle was comparable to the cost of the
similar products in the market. Hence, box myrtle can successfully be utilized for the preparation of
variety of good quality and nutritionally enriched processed products.
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