Effect of studies in processing and preservation of Cissus quadrangularis for value added powder based product and their storage stability

Abstract

The processed stem branches as base material exhibited a tendency towards alkaline pH (5.0-.5.5) very low titratable acidity (oxalic acid) (0.22-.045%) (40 brix) which indicate complete leaching of oxalets contribute acridity in the raw material. The prepared products of Cissus quadrangularis on chemical analysis revealed alkaline PH (6.5-.75), very low acidity (0.007%) to nil as indicated by instant colour change in all these products. The chemical analysis of the refrigerated storage products of Cissus quadrangularis over a period of 35days showed a tendency towards the titratable acidity was found to be nil in all the products of Cissus quadrangularis, where as in the other products and in the mixed product showed a negligible amount ranging from 0.0011-0.047% in Cissus quadrangularis. There was a gradual decrease in acidity of squash and gradual increase in acidity of chutney during the storage period of 35 days. There was a gradual decrease in TSS in all the products of Cissus quadrangularis was witnessed during the storage period of 35 days.