International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

Dehydrated star fruit (Averrhoa Carambola L) powder as flavour enhancer in green chutney


Veena P, Rakshitha D, Lakshmy Priya S

Fresh fruits play an important part in our diet. They are protective foods containing various nutrients. The star fruit (Averrhoa carambola l) which is low in calories is one such fruit loaded with vitamin C which can contribute to 30% of our daily requirement in 100g. Due to these properties, it has got diverse utilization in food and for medicinal purposes. This study approaches towards, preparation and utilization of dehydrated star fruit powder as a flavour enhancer in green chutney. The work aimed at determining the sensory acceptability, level of vitamin C content, titratable acidity and pH. Two variants of green chutney incorporated with dehydrated star fruit powder (V1-5g and V2-10g) along with one standard (S-10g raw mango powder) were prepared. The sensory evaluation results revealed that V2 with 10g dehydrated star fruit powder was highly accepted overall (4.02) when compared to other samples. The results of chemical analysis for vitamin C, titratable acidity and pH values of the dehydrated star fruit powder were found to be 4.07mg/100g, 1.575% and 1.98 respectively. From this study, it was concluded that the dehydrated star fruit powder worked as an excellent flavour enhancer in the green chutney preparation and was well accepted.
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