Value addition and sensory evaluation of products made from underutilized Kachai Lemon (Citrus jambhiri) Lush. fruits

Abstract

Kachai Lemon (Citrus jambhiri) Lush. fruits and peel were processed into various value added products like Kachai lemon Squash (KLS), Kachai lemon salt pickle (KLP), Kachai lemon sweet pickle (KLSP), Kachai lemon sweet pickle without oil (KLSPWO), Kachai lemon candied peel (KLCP), Kachai lemon candied peel with chocolate (KLCP-CH), Kachai lemon candied fruit slices (KLCFS), Kachai lemon candied fruit slices with chocolate (KLCFS-CH), Kachai lemon jelly (KLJ) and Kachai lemon and Prunus (Prunus napaulensis) jelly (KLPJ). All the products were subjected to sensory evaluation and were well accepted. LP, KLSP and KLPJ received the highest scores for overall acceptability with a score of 8.20 on a 9 point hedonic scale indicating the best way to preserve the highly perishable fruits. Kachai lemon fruits and their by-products (peel) can serve as an alternative source of income to the farmers growing the fruits by appropriate value addition.