JAIN, SHASHISHUKLA, SWATI2019-02-252019-02-252018Shukla, S. and Jain , S.http://krishikosh.egranth.ac.in/handle/1/5810096797Technology generation for manila tamarind pulverize and designing convenience food productsTechnology generation for manila tamarind (Pithecellobium dulce) pulverize and designing convenience food products About 70% of Indian population inhabits in rural areas and the majority of them reside in the vicinity of forest in form of different tribal communities. In India utilization of wild plants by these tribal communities for nutritional as well as medicinal purposes has been documented long back in ancient literature. In the present day wild edible plants are particularly useful during famine and similar scarcity situation. Even during normal times, wild plants provide materials of diet to the less advanced section of human community. Although, these wild edible plants play an important role in food security, but they are ignored hence known as underutilized plants. However, only a small number of plants are widely used. Many neglected and underutilized species are nutritionally rich and adapted to low input agriculture. The erosion of these species can have immediate consequences on the nutritional status and food security of the tribal population. Focusing attention on neglected and underutilized species is an effective way to help a diverse and healthy diet and to combat micronutrient deficiencies, the so-called ‘hidden hunger’. Popularity of these wild fruits has recently decreased because of their higher perishability and short shelf life as they are available as seasonal surpluses during certain parts of the year and are wasted in large quantities.. In view of the problem of wastage of wild as well as underutilized because of their perishability; the present investigation was undertaken as a step forward to standardize techniques for preservation and long storage of Manila tamarind (Pithecellobium dulce) fruit commonly known as “Jungle Jalebi. The study was conducted in four phases for the study manila tamarind fruit was purchased from the local market of Udaipur. Samples were cleaned and subjected to analysis. In the first phase physical and nutritional characteristics of manila tamarind were assessed. The physical analysis of fruit revealed that fruit consists of 66% of edible portion; remaining was seeds and peel. It was quite acceptable in terms of colour, texture, appearance and mouthfeel. The chemical analysis revealed that fruit consists of high fibre and low carbohydrates and was also found rich vitamin C and phosphorus content. It was also significantly higher in terms of polyphenol and antioxidant content. The second phase of study was standardization of drying technique. the edible portion of fruit was dried through three different techniques i.e. open sun drying, 106 solar tunnel drying and oven drying and were ground for development of pulverize. The result showed that 7-8 hours of drying was suitable for drying of manila tamarind. Solar tunnel drying was not found suitable for the pulverize. Visual and organoleptic observation revealed that pulverize developed from sun drying was most acceptable compare to other pulverizes. Therefore it was taken further for the incorporation in different recipes. In the third phase two convenient food products namely muffin cake and chikki were developed through incorporation at 10,20,30,40,50 percent in which 40 percent incorporation was acceptable by panel members as compared to other pulverizes. The developed products were stored for the period of six months. In the fourth phase quality evaluation of product was performed in terms of sensory and nutritional evaluation at 0,3,6 months. Muffin cake only sustained for the period of three weeks and Chikki was evaluated upto 6 months and it was organoleptically and nutritionally acceptable after 6 months storage. The shelf life study was also conducted on manila tamarind fruit as well as sundried pulverize which was stored for six months. The results indicated that both were quite acceptable after storage of six months. Dr. (Mrs.) Shashi Jain Swati ShuklaennullThesis