DEVELOPMENT AND STANDARDIZATION OF TECHNOLOGY FOR PREPARATION AND STORAGE OF VALUE-ADDED PRODUCTS FROM KENDU (DIOSPYROS MELANOXYLON ROXB.) FRUIT
Development and standardization of technology for kendu fruit
Keywords:Kendu fruit, value-addition, process optimization, microbial stability, storage study
Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.
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Copyright (c) 2020 Journal of microbiology, biotechnology and food sciences
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Online Published 2021-04-01