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 |
Kokum fruit is used for preparing of syrup, agal (salted juice) sol curry etc. Rind also has much commercial application such as colour pigment, wine, concentrate and amsol (Wet rind) etc. Kokum RTS is generally prepared from kokum juice after extraction from rind. The kokum rind residue left after the juice extraction goes waste. Hence the main aim of the study is to use the waste for value addition, taking this into account the research was conducted on utilization of Kokum rind waste for RTS preparation and its quality evaluation. There were six treatments comprising of storage days viz. 0 days, 30 days, 60 days, 90 days, 120 days, 150 days. The instant RTS was prepared at every 30 days interval from stored kokum residue powder up to 150 days and analysed the physicochemical composition and sensory quality at each 30 days interval.
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