Preparation and nutritive value of Himalayan wild apricot fruit rolls
Vinita Thapliyal, Karuna Singh
The study was conducted to standardize the protocol for the preparation of wild apricot fruit roll and to find its nutritive value. The standardization of the recipe was done by evaluating sensory properties. Hedonic rating for taste, flavor, color, texture and overall acceptability was highest for sample 3 and was significantly difference from hedonicgzcbbvzbfz 3” of the Apricot product was the most liked product by the panel of 10 judges (p<0.05). The minimum rating for sample 3 was 7.8 for color, 7.5 for texture, 7.6 for taste, 7.5 for flavor and 8 for overall acceptability whereas the maximum rating was 9.0 for color, 9.0 for texture, 9.0 for taste, 9.0 for flavor and 9.0 for overall acceptability (Table 3). The mean rating for sample 1 was highest for taste (8.6) and lowest for color (8.3) (Table 3). The mean rating for overall acceptability was 8.5 and that for texture and flavor was 8.4 (Table 3). The overall acceptability score of 8.5 indicates that the product was liked extremely by the panel (Table 3). Physico chemical properties of the most accepted products that is sample 3 was done by the standard procedures.