MSc

The study entitled "Development, diversification and
shelf life studies of passion fruit products" was undertaken for



the development of new products viz. RTS beverage, wine and gelly
utilizing passion fruit and with blends of other fruits.


Organoleptic, nutritional and shelf life qualities of the product
developed and its changes during storage were analysed in detail
in the study.
RTS beverage with plain passion fruit in combination
with other fruits was standardized. Similarly formulation of wines
with passion fruit and two blended wines were also standardized.
Rind of the passion fruit was utilized for the preparation of
jelly.



Assessment of the chemical components viz. pH,


acidity,


total soluble solids, total sugar, vitamin C, alcohol



percentage and residual sugar of the fresh products carried out
revealed that pH almost fall in the same range in the three
products while the acidity value showed marked variation. The TSS
of the jelly was found to be high followed by wine and RTS




beverage. Among the products, jelly had a very low vitamin C content.



Assessment of the organoleptic qualities indicated that
the products obtained scores above 4.0 for taste attribute when
evaluated in the fresh state. Wine obtained a low score for
appearance while the other two products (RTS beverage and jelly)
the scores were well above 4.3. RTS beverage and jelly had almost
same range of scores for flavour while it was slightly low for
wine. The colour attribute was also found to be attractive in
all the three products.
The score of all the products were above 3.4 for
overall acceptability sorce indicating that all the products were
acceptable.



Evaluation of the changes in the chemical components



with storage revealed that pH, total sugar and vitamin C content
of RTS beverage and jelly decreased during storage. TSS was
found to remain constant in RTS beverage and jelly while it
increased slightly in case of wine. There was a steady increase
in acidity in all the three products.

Changes in the organoleptic qualities of the product
with storage indicated that the quality attribute such as taste,
appearance and flavour declined in RTS beverage and jelly while
all these attributes were found to improve in wine. The clarity
attribute was found to improve in RTS beverage and wine while it
decreased in jelly. The strength of wine was found to increase
during storage.
Shelf life qualities of the product indicated that RTS
beverage had a shelf life of six weeks and that of jelly had
seven weeks of storage life.
All the products developed were in conformity with FPO requirements.
Cost of the products was from Rs 17 Ps 50 to Rs 24
per kg for jelly, Rs 16 Ps 80 to Rs 16 per litre for wine and
Rs.10 to Rs 14 Ps 40 per litre for RTS beverage.






Consumer acceptance of the products developed indicates



a higher favourable trend.