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. 6, Issue 1 (2021)

A study on the acceptability, nutrient composition and storage stability of under exploited Averrhoa bilimbi and Flacourtia jangomas products (Jam, Squash and Wine) made using cane sugar and palm sugar


Nicy Johnson, M Guhapriya

Fruits are considered to be nature’s valuable gifts. They are rich source of vitamins and essential minerals, nutrients and various beneficial phyto-chemical constituents. Fruits have been part and parcel of our day today diet. Fruits help in maintaining normal physiological balance of body and maintain healthy state of mind. Fruits also help for immunological response occurrence of infections. Considering its importance and perishable nature, methods of preserving fruits are widely accepted across the globe. In the present study the widely available under exploited edible wild fruits namely Averrhoa bilimbi and Flacourtia jangomas were exploited for the preparation of jam squash and wine. Variations of the products were derived using cane sugar and palm sugar and evaluated for its sensory characters physic chemical parameters and nutrient composition. Microbial analysis showed good storage stability of the products. The cane sugar variations were having higher acceptability than that of palm sugar. The products were eligible for further marketing as they met the standards and recommendations.
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