Food Science Research Journal

Prema B. Patil ¹

Affiliations
1 Krishi Vigyan Kendra, Vijaypur, University of Agricultural Sciences, Dharwad (Karnataka), IN

Abstract

Fruits and vegetables have been a part and parcel of the life of human beings since time immemorial. India ranks second in world fruits and vegetable production but this huge potential is untapped. Lot of produce goes waste due to improper post harvest practices, unplanned marketing strategies of fresh produce and ignorance to value addition. If farmers, farm women, agricultural labourers and rural youth are made aware about the scientific, economic and entrepreneurial aspects of fresh produce marketing and their preservation/processing, it will be a major boost to our food sector. Processed foods are not only in high demand in the domestic market and export market, but value addition and processing of fruits and vegetables also leads to reduction of post harvest losses. It also improves marketability of the produce, increases their availability to consumers in addition to providing livelihood opportunities to the rural as well as urban population. Thus, a study was carried out on evaluation of lime jam at KVK Vijayapur. Organoleptic evaluation scores were found to be high in terms of taste, flavour, texture, colour and overall acceptability. The quality characteristics of lime jam thus, has a scope for commercial exploitation in processing industry.

Keywords

Lime, Value Addition, Acceptability, Entrepreneurship.

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Prema B. Patil ¹

Affiliations
1 Krishi Vigyan Kendra, Vijayapura (U.A.S.), (Karnataka), IN

Abstract

Millets have been traditionally the main components of the food basket of the poor in India. They have been known for their rich nutrient contents and drought resistance quality. The study was conducted in Kohlar village of Bagewadi taluk of Vijayapura district, Karnataka state. Three value added products such as foxtail millet bisibelebath, Little millet paddu and finger millet malt were demonstrated to the farm women and its acceptability was tested. The overall acceptability of the products revealed that foxtail millet bisibelebath scored 4.4 compared to rice bisibelebath which obtained a score of 4.6. The comparison between little millet products revealed that little millet paddu obtained a score of 4.7 compared to rice paddu which was scored 4.4 out of 5. Further comparison of finger millet products revealed a score of 4.6 for finger millet malt compared to the ready-to-cook malt product obtained from the market which was scored 4.4 out of 5.

Keywords

Rejuvenation, Millets, Processing, Value Addition, Acceptability.

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