Three flavoured ready-to-drink beverages were developed using sorghum and finger millet as the base material. Desiccated coconut, fresh carrot and cocoa powder were used for colour and flavour. Optimization was done using laboratory scale trials and bench top sensory evaluation. Total suspended solids of the beverages ranged from 43.8 to 44.4°Brix. Firmness, consistency, cohesiveness and index of viscosity did not differ significantly (p \ 0.05) among the treatments. Optimized beverages were acceptable to consumers as indicated by the overall acceptability score above 7 on a 9 point hedonic scale. Radical scavenging activity (RSA %) was significantly (p \ 0.05) higher in coconut flavoured beverage (76.6) while total phenolic content was significantly (p \ 0.01) higher in carrot flavoured beverage (142.2 mg/GAE).
Carambola is one of the highly perishable underutilized fruit wildly available in the hillocks of Chandel district which goes wasted every season. In order to reduce the post-harvest losses, Krishi Vigyan Kendra (KVK), Chandel took initiative to convert the underutilized carambola in to value added products. For this study, primary and secondary information were collected in order to assess the indigenous knowledge for the preparation and consumption of different carambola products. Five value added products namely, carambola squash, ready to drink juice, jam, candy and salted preserves were standardized. Rural tribal women were empowered through training and demonstrations on the preparation of value added carambola products. Lamjing Shelf Help Group (SHG) was formed by a group of women and started an enterprise on processing and value addition of carambola. The standardized products were organoleptically tested for acceptability before marketing. Value added products were sold at the local melas and markets enabling SHG members to generate additional income and making them financially empowered.
Processed potatoes are an important nutritional component of our diets and the demand for processed potato products are increasing. To evaluate the variety suitable for processing, ten potato cultivars procured from Agricultural Research Station, Hassan, Karnataka were studied for their physical, biochemical and functional parameters. Significant differences in the physical parameters were observed. Sprouting and shrinkage were observed in some cultivars after storage for three months at 10-15°C. Kufri Chipsona-1 and Atlantic cultivar had the highest dry matter content, which is an important quality measure suitable for processing. Proximate composition of all the cultivars varied significantly. Phenol content ranged from 5.74 to 26.79 mg/100g, with the lowest in Frito Lay-1533 and Atlantic cultivar. TSS, water absorption index, bulk density, gelatinization and emulsion capacity vary significantly among the cultivars. Kufri Chipsona-3 contained the highest starch (81.1%) and total soluble solids (7.12°Brix). Based on the low phenol content, Atlantic and Frito Lay-1533 were processed and studied for their functional parameters. Water absorption and gelatinization capacity of Atlantic and Frito Lay-1533 were higher in the processed than in the unprocessed sample and differ significantly.
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