Development, diversification and shelf life studies of passion fruit products

Abstract

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.