The experiment was concerned with developing of home-grown Lychee based different products, like squash and jelly to assess its prospect in respect to its marketability and food value. The fruits were collected from the local market and the pulp was extracted. Then the pulp was analyzed for proximate composition. The proximate analysis of lychee pulp showed 78.2% moisture, 17-18% TSS, 6.68% reducing sugar, 6.89% non-reducing sugar, 13.75% total sugar, 0.69% ash, 4.92 pH, 0.327% acidity and 1.2 mg/100gm vitamin C. Products were stored at room temperatures (28°C) and changes during storage were observed at an interval of 30 days for a period of 6 months. A testing panel consisting 10 panelists studied the acceptability of the samples. The consumer's preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the following sample of squash, jelly was awarded the highest scores by the panelists; S-2 respectively.
Abstract:The fresh ginger and ginger juice were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability. Fresh gingers were processed in sugar and other preservatives. The proximate composition of fresh ginger was moisture content 87.4%, protein content 1.6%, fat content 0.8%, ash content 1.0%, and vitamin-C 4 mg/100gm. Vitamin-C content decreased in all the samples. This vitamin was lost by oxidation and heat following first-order kinetics which stated that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria, yeast and mould) were a small in juice. The acceptability of processed juice was evaluated by the panelists using 1-9 hedonic scale. The panelists tasted the products and assigned marks for color, flavor, pungency and overall acceptability. The mean score for color , flavor, pungency and overall acceptability showed secured score within the acceptable limit ranging from 6.30 to 8.0, ranking' like slightly' to' like very much'. Storage studies were carried out up to four months at room temperature (25 º C). The interval was 15 days up to first two months and one month interval for the next two months.
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