Studies on value added products of karonda (Carissa carandas Linn.)
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Date
2008
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
The investigation was carried out at CCS Haryana Agricultural
University during the year 2007-08 with the objective to standardize the
karonda for osmo-air dried, chutney, RTS, and squash and its storage.
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The products were assessed for nutritional and organoleptically
properties at monthly intervals for 90 days.
Studies on keeping quality of osmo-air dried, chutney, RTS and
squash from karonda indicated significant increase in total sugar,
reducing sugar and non-reducing sugar whereas non-reducing sugar of
RTS and squash show no significant difference during storage. A
significant decrease in acidity, ascorbic acid and crude protein was
noticed in all karonda products during 3 months of storage, whereas
browning increased significantly. Moisture content of osmo-air dried
karonda decreased as storage period advanced. Iron and calcium did not
alter any significant difference during storage. Tannin content of karonda
products decreased with the increased in storage period. Mean scores for
organoleptic characteristics of osmo-air dried karonda, blanched and
dipped in 70° Brix solution improved with an increase in storage. Mean
scores for organoleptic characteristics of chutney, RTS and squash
decreased with an increase in storage period. All karonda products were
organoleptic acceptable even after 3 month of storage period.
Description
Keywords
Storage, Fruits, Sugar, Acidity, Reducing sugars, Productivity, Vitamins, Vegetables, Irrigation, Beverages