The Indian Journal of Nutrition and Dietetics

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Development, Composition and Acceptability of Ber (Zizyphus mauritiana Lam.) Candies


Affiliations
1 Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
     

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Ber (Zizyphus mauritiana Lam.) is an indigenous fruit of India. Ber is a popular commercial fruit in certain parts of India. The hardy nature, low cost of cultivation, high yield and good economic return make it feasible to grow under different climatic zones. High yielding varieties of ber yields about 140 to 175 kg of fruit per tree. Ber being a perishable and seasonal fruit can be maximum utilized with proper post harvest preservation techniques. With an aim to prevent the post harvest losses, to conserve fruits in the glut season and for the product availability throughout the year ber candies were prepared and evaluated. The simple low cost technique of candy preparation can be easily adaptable by the producers, processor and consumer.
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  • Development, Composition and Acceptability of Ber (Zizyphus mauritiana Lam.) Candies

Abstract Views: 183  |  PDF Views: 1

Authors

Saraswathy Eswaran
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India
V. Anuradha
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, India

Abstract


Ber (Zizyphus mauritiana Lam.) is an indigenous fruit of India. Ber is a popular commercial fruit in certain parts of India. The hardy nature, low cost of cultivation, high yield and good economic return make it feasible to grow under different climatic zones. High yielding varieties of ber yields about 140 to 175 kg of fruit per tree. Ber being a perishable and seasonal fruit can be maximum utilized with proper post harvest preservation techniques. With an aim to prevent the post harvest losses, to conserve fruits in the glut season and for the product availability throughout the year ber candies were prepared and evaluated. The simple low cost technique of candy preparation can be easily adaptable by the producers, processor and consumer.