A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Sood, Sangita
- Studies on the Assessment of Storage Stability of Jamun Jam
Authors
Source
International Journal of Innovative Research and Development, Vol 4, No 3 (2015), Pagination:Abstract
Jamun fruit which is enriched in nutritive as well as medicinal value was processed into jam. To ascertain their storage stability, the jam was packed in glass, plastic and polypacks. The products were kept at room temperature and evaluated nutritionally, microbiologically and organoleptically for a period of six months to find out its storage stability. The evaluation was carried out after every 30 days. The results showed that pH and ascorbic acid values decreased along with the storage while the acidity and sugars increased. TSS was found to decrease somewhat while in some it remained constant. Microbial count was higher with proceeding months, but it was at a safe consumption level during the period. The overall acceptability of the products was also good and could be accepted within six months.
Keywords
Jamun, storage, organoleptic evaluation, nutritional evaluation, medicinal fruit, value-added- Assessment of Storage Stability of Tinosporacordifolia (Giloy) Based Squash
Authors
Source
International Journal of Innovative Research and Development, Vol 4, No 2 (2015), Pagination:Abstract
Tinosporacordifolia (Giloy) is enriched in nutritional and therapeutic values, consumed by the people hardly in the form of decoction to cure certain ailments. There is an urgent need for recognition of medicinal properties of giloy. The plants are well known for their phyto-chemical constituents. Results of the study revealed that Giloycontainsgood amount of crude fibre (12.73) and ash content (8.35%) respectively and also enrich in various minerals, especially calcium and iron (9.41 & 9.29 mg/100g) respectively. Presently, it was attempted to utilize giloy stem samples for preparation of RTS. The prepared products were assessed for chemical, nutritional and sensory parameters. These parameters were analyzed in fresh samples as well as after the storage of 30, 60, 90 and 120 days. The beverage prepared from giloy was acceptable up to 120 days and blending of kinnow further improved the sensory quality as well. However, a slight decline in various constituents like pH, ascorbic acid and non-reducing sugars was observed during storage. In the present scenario, where lot of emphasis is being laid on the consumption of healthy foods, development of such products might help the consumers to harness the nutritional and medicinal properties of such unexploited locally available herb.