Verma, Anil KumarShivangni2023-12-112023-12-112023-04-10https://krishikosh.egranth.ac.in/handle/1/5810202661The suitability of local variety of harad and kothi cultivars of harad were evaluated for preparation of value-added products like pickles and crush. Means weight in both types of harad ranged between 8.39-27.60g with highest weight recorded in kothi. The harad regarded as rich source of bioactive substance as they contained sustainable proportion of Tannins (26.55-27.70%), Carotenoids (19.31-20.15/100g), Crude protein (1.84-2021%) and total phenol(256.7-264.61mg GAE/100g), besides 47.44-46.52% total solids, 10.52-11.01 mg/100g ascorbic acid,3.6-3.9 pH, 3.70-4.01mg/100g total sugars,1.27-2.70mg/100g reducing sugar, 2.18-2.86mg/100g chlorophyll a, 1.84-1.76mg/100g chlorophyll b and 3.27-3.73% ash content. The length and diameter of local and kothi harad ranged from 4.27-5.77cm and 2.55-3.79cm, respectively. Different pre treatment are given to reduce tannins in harad was also evaluated. Immersion of harad fruits in 500 C for 24h was found to be most appropriate. The pickles prepared from local harad contained 5.35-4.88% ash content, 3.03-2.87pH, 1.93-1.15mg/100g ascorbic acid, 45.09-33.86mg/100g total sugar while pickles prepared from kothi contained 5.52-5.30% ash content, 2.88-2.71pH, 2.02-1.24mg/100g ascorbic acid, 51.31-39.23mg GAE/g total phenol, 1.91-1.56% tannins, 1.28-1.19% crude protein, 3.45-3.83mg/100g reducing sugar, 4.95-5.34mg/100g total sugar. Among different recipes used for preparation of harad pickles, pickle prepared from acetic acid found best in local and pickle prepared from line found best in kothi. Incorporation of 25percent fruit part and 550B in crush prepared from local harad has been found most acceptable on basis of organoleptic attributes. Whereas, 25 percent fruit part and 60oB in crush have been rated best in kothi. Storage of both crush at refrigerated temperature (1-4oC) upto 120days was found most appropriate. The crush prepared from local harad contained 1.85-1.76% ash content, 2.65-4.16 pH, 2.15-1.33mg/100g ascorbic acid, 28.65-28.55mg GAE/g total phenols, 1.43-1.29% tannins, 0.25-0.22% crude protein, 0.45-0.33% crude fibres, 12.02-26.98mg/100g total sugar while crush prepared from kothi contained 1.87-1.80% ash content, 2.15-3.03 pH, 2.45-1.64 mg/100g ascorbic acid, 30.84-30.67mg GAE/g total phenol, 1.48-1.33% tannins, 0.28-0.24%crude protein, 0.55-0.50% crude fibres, 14.05-26.24mg/100g reducing sugar,41.44-47.48mg/100g total sugar. Among different preservatives used in harad crush, combination of KMS and sodium benzoate found to be best on basis of organoleptic attributes. Thus, both local harad and kothi harad can be successfully utilized for developing value added products.EnglishThesis