Agriculture Update

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Agro-Based Minor Fruits Value Addition for Upgradation by Quality Assessment and Acceptance Through Hedonic Scores of Organoleptic Attributes


Affiliations
1 Directorate of Prioritization Monitoring and Evaluation, Agriculture University, Kota (Rajasthan), India
2 Agriculture University, Kota (Rajasthan), India
     

   Subscribe/Renew Journal


India is the second largest producer of fruits and vegetables in the world. The total production of fruits and vegetables is 81.285 and 162.186 million tonnes, respectively during 2012-2013. India’s 70 per cent of population are engaged only in production activities of Agriculture, we need more and more entities and systems to add value. Along with this minor fruits up gradation is also very much require through value addition for nutrition up-liftment among people as well as economic benefit to family. In doing so, we need to look at food wastages and their prevention, improvement in value addition of horticultural produces through adoptable processes, harnessing untapped food resources, utilizing by-products and assuring food quality and safety. All these have to be interlinked with extension of shelf life, which is also value addition. Though India is producing various kinds of major and minor fruits but hardly 2.2 per cent of the production is commercially processed whereas more than 50 per cent of the produce is processed in developed countries (Rasul, 2001). However, the level of processing in the major fruit producing countries are Brazil- 70 per cent, USA-60-70 per cent, Malaysia-83 per cent and Israel-50 per cent. International trade in processed fruit products is around US $ 9200 million. The present study was conducted with the aim to increase the use of minor agro produce in processing and to reduce the waste, in which minor fruit Jams, Jally, Murabba, Candy products were formulated incorporating fruit pulp. Prepared five different products subjected to two groups and their organoleptic attributes were assessed. Nine (9) point Hedonic rating scale was used for organoleptic analysis of minor fruit products. Each group had 30 panel members. Results revealed that various organoleptic attributes, i.e. app., colour, taste, flavour, consistency and overall acceptability of all six jams obtained ≥7 hedonic scores by both groups indicating that the jams were liked moderately to very much by them. The taste, flavour and acceptability of these jams and murabba were very good. These jams were acceptable among both the study groups. Thus, it can be concluded that these products can be used as spreads and one can consume them with bread, chapati or parantha and refresh himself/herself with the tasty and tangy flavours of fresh fruits.

Keywords

Minor Fruits, Hedonic Test, Organoleptic, Attributes, Jam, Squash, Candy, Jelly.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bhatia, B.S., Siddapa, G. and Lal, G.(1995). Development of products from jackfruit: Part III- jackfruits preserve, candy, chutney, and dried bulb. Indian Food Packer, 9: 7.

  • Gavande, U.K., Joshi, G.D. and Wasker, D.P. (1995). Storage of jamun (Syzygium cuminii) fruit product. ASEAN Food J., 10 (2): 54-56.

  • Girdhari Lal, Siddapa, G.S. and Tandon, G.L. (1995). Preserves candied and crystallized fruits. In: Presevation of Fruit and Vegetables. ICAR, New Delhi, India.

  • Jellinek, G. (1985). Sensory evaluation of food–theory and practice. Ellis Horwood, Ltd. (ed.). Chichester, Reino Unido.

  • Kannan, S. and Thirumaran, A.S. (2001). Storage life of jamun products. Processed Food Industry, 5(1): 18-19.

  • Krishaveni, A., Manimegalai, G. and Saravan Kumar, R. (2001). Storage stability of jackfruit R.T.S. beverages. J. Food Sci. & Technol., 36 (6): 601-602.

  • Prasad, R.N. and Mali, P.C. (2000). Changes in physico-chemical characteristics of pomegranate squash during storage. Indian J. Hort., 5(1): 18-21.

  • Ramanjaneya, K.H. (1985). Studies on some aspects of jamun and its processing. Ph.D. Thesis. I.A.R.I., New Delhi. India.

  • Rasul, N. (2001). Value addition due to food processing and income distribution amongst the poor. Indian Food Industry, 20(6): 17-20.

  • Reddy, M.A., Elavarasan, A., Reddy, D.A. and Bhandary, M.H. (2012). Suitability of reef cod (Epinephelus diacanthus) minced meat for preparation of ready to serve product. Adv. Appl. Sci. Res., 3(3) : 1513-1517.

  • Saravan Kumar, R. and Manimegalai, G. (2002). Storage stability of soya milk whey based jackfruit juice blended R.T.S. beverages. Processed Food Industry, 6 : 42-47

  • Seow, C.C. and Shanmugam, G. (1992). Storage stability of canned jackfruit juice at tropical temperature. J. Food. Sci. Technol., 29 (6): 371-374.

  • Shukla, K.G., Joshi, M.C., Yadav, S. and Bisht, N.S. (1991). Jamun wine making: standardization of a methodology and screening culture. J. Food Sci. Tech., 28 (3): 142

  • Vijayan, K. and Prabhat, A. (2015). Formulation, standardization and shelf life study of water melon incorporated grape squash. Curr. Res. Nutri. & Food Sci., 3(2):150-155.


Abstract Views: 301

PDF Views: 0




  • Agro-Based Minor Fruits Value Addition for Upgradation by Quality Assessment and Acceptance Through Hedonic Scores of Organoleptic Attributes

Abstract Views: 301  |  PDF Views: 0

Authors

Mamta Tiwari
Directorate of Prioritization Monitoring and Evaluation, Agriculture University, Kota (Rajasthan), India
Gunjan Sanadya
Agriculture University, Kota (Rajasthan), India

Abstract


India is the second largest producer of fruits and vegetables in the world. The total production of fruits and vegetables is 81.285 and 162.186 million tonnes, respectively during 2012-2013. India’s 70 per cent of population are engaged only in production activities of Agriculture, we need more and more entities and systems to add value. Along with this minor fruits up gradation is also very much require through value addition for nutrition up-liftment among people as well as economic benefit to family. In doing so, we need to look at food wastages and their prevention, improvement in value addition of horticultural produces through adoptable processes, harnessing untapped food resources, utilizing by-products and assuring food quality and safety. All these have to be interlinked with extension of shelf life, which is also value addition. Though India is producing various kinds of major and minor fruits but hardly 2.2 per cent of the production is commercially processed whereas more than 50 per cent of the produce is processed in developed countries (Rasul, 2001). However, the level of processing in the major fruit producing countries are Brazil- 70 per cent, USA-60-70 per cent, Malaysia-83 per cent and Israel-50 per cent. International trade in processed fruit products is around US $ 9200 million. The present study was conducted with the aim to increase the use of minor agro produce in processing and to reduce the waste, in which minor fruit Jams, Jally, Murabba, Candy products were formulated incorporating fruit pulp. Prepared five different products subjected to two groups and their organoleptic attributes were assessed. Nine (9) point Hedonic rating scale was used for organoleptic analysis of minor fruit products. Each group had 30 panel members. Results revealed that various organoleptic attributes, i.e. app., colour, taste, flavour, consistency and overall acceptability of all six jams obtained ≥7 hedonic scores by both groups indicating that the jams were liked moderately to very much by them. The taste, flavour and acceptability of these jams and murabba were very good. These jams were acceptable among both the study groups. Thus, it can be concluded that these products can be used as spreads and one can consume them with bread, chapati or parantha and refresh himself/herself with the tasty and tangy flavours of fresh fruits.

Keywords


Minor Fruits, Hedonic Test, Organoleptic, Attributes, Jam, Squash, Candy, Jelly.

References