Abstract:
In the present study entitled "Utilization of selected
underexplotied fruits for product development" include developing
products from underexploited fruits like bilimbi, roseapple (rose and white
types) and lovi-Iovi (sweet and sour type). The products prepared from
these fruits were bilimbi jam, bilimbi pickle, roseapple squash (rose),
roseapple squash (white), lovi-Iovi preserve in sugar and lovi-Iovi in
brine.
Physico-chemical examination of the fruits indicated wide
difference in characters among the selected fruits.
Regarding the sensory evaluation of the fruits, roseapple
(rose) had highest overall acceptability followed by roseapple (white), lovi-
lovi (sweet), lovi-lovi (sour) and the least bilimbi.
All the products developed in the present study confirmed
with FPO specifications.
Cost analysis of the products indicated lowest cost for lovi-
lovi in brine and the maximum expense for lovi-lovi preserve in sugar.
Roseapple (rose and white) squashes exhibited high fruit
product yield ratio followed by bilimbi jam, lovi-lovi.preserve in sugar,
lovi-lovi in brine and bilimbi pickle.
The major chemical components analysed in the products
developed from the selected fruits were TSS, acidity, vitamin C, reducing,
non reducing and total sugar. During the storage period of six months,
TSS, acidity, reducing and total sugars were found to be increased
gradually in bilimbi jam and rose and white roseapple squashes while
vitamin C and non reducing sugar were reduced. With the progress of
storage period, TSS, acidity and non reducing sugar were found to be
increased in case of bilimbi pickle. TSS, reducing sugar, total sugar were
found to be increased in lovi -lovi preserve in sugar while acidity, vitamin
C and non reducing sugar were decreased. But in lovi-lovi preserved in
brine acidity was increased gradually while other chemical constituents
decreased as the storage proceeds.
Regarding the organoleptic qualities of the products during
storage, characters like appearance and colour were decreased whereas
flavour, texture, taste and overall acceptability were found to be gradually
increased in bilimbi jam and lovi-lovi preserve in sugar. In products like
bilimbi pickle, roseapple squashes and lovi-lovi in brine, all the characters
were found to be decreased during storage.
No microbial count was observed m all the products
throughout the storage study.
