National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Hachiya variety of persimmon fruit was selected for study. Physical characteristics of persimmon fruit were evaluated followed by development of product and its evaluation for storage stability. Among physical characteristics the average values reported were: for weight 95.14g, length 49.10mm, diameter 44.45mm, pulp portion 94.30 per cent and peel portion 5.67 per cent. For product development slab was prepared using different combination of persimmon fruit with aonla and its sensory characteristics were evaluated. Based on the sensory results best acceptable slab (persimmon: aonla :: 60:40) was evaluated for its storage stability for a period of 60 days. The results of storage stability showed that the content of ascorbic acid decreased significantly just after 15 days whereas moisture content decreased significantly from 0 day to 60 days of storage period. The acidity and total soluble solids increased significantly from 0 day to 60 days of storage period. Slab was found to be acceptable for sensory quality after two months of storage.
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