International Journal of Processing and Post harvest Technology

M. B. Pawar ¹, D. R. Patil ¹, A. G. Naik ²

Affiliations
1 M.P.V. College of Agriculture, Nashik, M.S., IN
2 Department of Horticulture, N.m. College of Agriculture, Navsari Agricultural University, Navsari, Gujarat, IN

Abstract

An experiment on evaluation of different aonla (Emblica officinalis Garten) varieties for osmodehydrated candy product processing" was carried out at the Post Graduate and Post Harvest Laboratory, Department of Horticulture, N.M. College of Agriculture and ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari during the month of January to June 2009. Keeping the varieties V₁ (Gujarat aonla-1), V₂ (Krishna), V₃ (NA-7) ,V₄ (Chakaiya) and V5 (Kanchan) in Complete Randomized Design with four replication. The nutritional value viz., TSS (%), acidity (%), ascorbic acid (mg/100g), total sugar (%), reducing sugar (%) and moisture (%) was carried out. The acidity of candy was found lower in NA-7 while higher in Krishna variety. While ascorbic acid was significantly maximum in NA-7 and Krishnawhile lower in Kanchan variety. In respect of total and reducing sugar content, it was found maximum in NA-7and lowest in Kanchan and Krishna variety. However, TSS was significantly highest in NA-7whiles the lowest in Chakaiya,and Kanchanwas equivalent. In other hand moisture was found significantly maximum in Gujarat aonla-1 while the lowest in Na-7.

Keywords

Gujarat Aonla-1, Krishna, NA-7, Chakaiya, Kanchan, Candy

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N. V. Patel ¹, A. G. Naik ¹

Affiliations
1 Department of Post Harvest Technology, Aspee College of Horticulture and forestry, Navsari Agricultural University, Navsari, Gujarat, IN

Abstract

The present study deals with preparation of blended jam using banana (Musa paradisiaca L.) cv. Grand Naine and pineapple (Annanas comosus) cv. Queen pulps were mixed in proportions as per treatments and processed into jams in Complete Randomized Design with four repetitions. Physico-chemical as well as organoleptic properties of blended jam were compared with sole banana and pineapple jam. The jams were studied at an interval of two months up to 12 months i.e. 0, 2, 4, 6, 8, 10 and 12 months of storage period. An overall results of jam prepared from banana:pineapple, 25:75 as well as 50:50 proportions were equally best in higher level of chemical constituents viz., total soluble solids, total sugars and reducing sugars with lower level of non reducing sugars. While proportion of 0:100 and 25:75 were highest in respect to acidity and ascorbic acid content. All chemical constituents were found increasing up to 12 months except non reducing sugars and ascorbic acid which were decreasing with storage period. The lowest retention was found in sole banana jam. In respect to sensory characters banana:pineapple, 25:75 proportion was found best having higher score pertaining to colour, taste and overall acceptability except texture and flavour which was found best in proportion of 50:50 and 0:100. All sensory characters were found decreasing during storage. The lowest acceptability was found in sole banana jam in respect to all sensory parameters. Considering above chemical constituents as well as sensory characters of the product; proportion of 25:75 and 50:50 were found best than rest of the proportions of jam during storage.

Keywords

Banana, Pineapple, Blended, Jam, Storage

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N. V. Patel ¹, A. G. Naik ¹

Affiliations
1 Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari Gujarat, IN

Abstract

The present study deals with preparation of blended nectar using banana cv. Grand Naine and pineapple cv. Queen pulps were mixed in proportions as per treatments and processed into nectar in Completely Randomized Design with four repetitions. Physico-chemical as well as organoleptic properties of blended nectars were compared with sole banana and pineapple nectar. The nectars were studied at an interval of two months up to 12 months i.e. 0, 2, 4, 6, 8, 10 and 12 months of storage period. An overall result of fruit nectar prepared from banana:pineapple, 2:3 as well as 1:4 blending proportion were equally best in higher level of chemical constituentsviz., TSS, acidity, total sugars and reducing sugars with lower level of non-reducing sugars. While proportion of 0:1 and 1:4 were highest in respect to ascorbic acid content. All chemical constituents were found increasing up to 12 months except non-reducing sugars and ascorbic acid which were decreasing during storage period. The lowest retention was found in sole banana nectar in respect to all chemical constituents except non-reducing sugars. In respect to sensory characters banana:pineapple, 1:4 as well as 0:1 blended proportions were found best having higher score pertaining to all sensory characters. All sensory characters were found decreasing during storage. The lowest acceptability was found in proportion of 1:0 in respect to all sensory parameters. Considering above chemical constituents as well as sensory characters of product; proportion of 2:3 and 1:4 were found best than rest of the proportions of nectar during storage.

Keywords

Banana, Pineapple, Blended, Nectar, Storage

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