Formulation and Evaluation of Preserved Products Utilizing under Exploited Fruit, Wood Apple (Limonia acidissima)

摘要

Investigations made on “Formulation and Evaluation of Preserved products utilizing Under Exploited Fruit, Wood apple (“Limonia acidissima”)”. The jam and fruit bar was formulated, bottled and quality parameters were assessed during different periods of storage upto 90 days. The storage stability was good in both jam and fruit Bar with respect to flavour and consistency. The percent reduction in vitamin C content was significantly higher in both Jam (50%) and Fruit Bar (57.7%). The loss in Calcium content was significantly higher in Jam (15%) as compared to fruit bar (12.5%). The loss in phosphorus content was higher in Fruit Bar (10.7%) as compared to Jam (8.8%). As the period of storage increased the titrable acidity percentage decreased in both Jam (2.5%) and Fruit bar (1.66%). No Significant change observed in TSS, pH, Pectin and Ash value for both Jam and Fruit Bar during storage. There was gain in total sugar content of both Jam and Fruit Bar to the extent 0.68% and 0.89% respectively. There was a gain in reducing sugar content of jam (2.59%) and fruit bar (1.53%). The microbial load of both Jam and Fruit Bar was under the limit at the end of 90 days. Hence, the prepared Jam and fruit bar was safe and fit for consumption