International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Utilization of star fruit (Averrhoa carambola) into value added products and their storage stability


Anita Kanwar, Savita Budhwar

Star fruit was an underutilized fruit crop in India. Star fruit was neglected due to perishable and higher moisture content, the fruit could not fetch good market and gone as waste. The study was conducted to evaluate nutritive composition and to develop food products from highly nutritious underutilized fruit. The fruit contain high amount of vitamin C (38.86 and 46.9 mg/100g for sour and sweet star fruit. The result shows that TSS, pH, ascorbic acid(mg/100g), total and non-reducing sugars (%) decreased from 75˚B – 74.37˚B, 3.06-2.96, 5.27-5.05, 64.67-62.49 and 8.26 – 5.32, respectively while acidity and reducing sugars(%) increased from 1.20 -1.37 and 55.98 -58.60 with the increase of storage intervals.
The prepared products viz., sweet star fruit and sour star fruit jam was subjected for sensory evaluation at different storage interval i.e.( fresh, 30 and 60 days of storage period ) and products were found as acceptable in term of colour, taste and texture.
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