International Journal of Food Science and Nutrition

Authors
Sanjay V Hegde, Harpreet Kaur, Kirandeep Kaur Kang, Kiran Bains

Abstract
Karonda is a nutritionally rich underutilized fruit and can be utilized by making products and served to everyone may be poor or rich. The study was conducted to examine the physico-chemical properties of karonda and sensory characteristics and acceptability of its processed products. The ripe fruits of two varieties of karonda namely pink (pinkish white) and green (reddish purple) were analysed for their nutritional composition and values were found to be in the range of, the moisture 87.32 - 89.06%, crude protein 0.64 - 1.52%, crude fat 3.66 - 4.31%, crude fiber 1.37 - 1.53%, ash 0.57 - 0.61% and carbohydrate 4.28 - 5.69% respectively. Three products namely chutney, murabba and jam were also prepared from the same two varieties and their sensory characteristics were analyzed up to six months. Among all the products murabba prepared from pink variety found to be the best, but all the products of both varieties showed good overall acceptability in fresh. The study recommended that all the three karonda products can be stored easily up to four months without much decline in the sensory characteristics.