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Studies on physico-chemical properties of apple value added products
Journal of Pharmacognosy and Phytochemistry · 2018 · Vol. 7 · pp. 1439–1441
Abstract
The present investigation was undertaken in the Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology & Sciences Allahabad. The experiment was laid out Complete Randomized Design with 10 treatments and 3 replications. The study was compared of one cultivar of Apple i.e. Maharaji and 3 Value additions (Pistachionut, Walnut and Chirongi nut). It was observed that T¬2 (Pisatchionut 10%) in apple cheese gave significantly best result in relation to TSS (79.880Brix), ascorbic acid (1.71 mg), pH (3.28), acidity (0.631), flavor (8.50), texture (8.50) and in organoleptic quality with higher benefit cost ratio (1.56).
Plant Physiology and Cultivation StudiesPostharvest Quality and Shelf Life ManagementFood Science and Nutritional StudiesOrganolepticNutAscorbic acidFlavorCompletely randomized designCultivarMathematicsFood scienceHorticultureValue added
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