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Trends in Biosciences
Year : 2011, Volume : 4, Issue : 2
First page : ( 208) Last page : ( 209)
Print ISSN : 0974-8431. Online ISSN : 0976-2485.

Sensory attributes and nutrient composition of the product prepared from star fruit

Ritu Dubey P.

Dept. of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad

Online published on 12 March, 2012.

Received:  17  September,  2011; Accepted:  15  December,  2011.


The experiment was conducted in the Research Laboratory of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agricultural, Technology and Sciences, Deemed-To-Be University. Three products viz., star-fruit jam, star-fruit candy, star-fruit jaljeera, star-fruit pickles were prepared with different levels 25% (T1), 50% (T2), and 75%(T3). The products were subjected to organoleptic test by a panel of 5 judges using the 9-point hedonic scale and chemical analysis was done by standardized methods. Based on sensory scores all the products were highly acceptable. In case of candy (75%) was highly acceptable. And in the case of pickles incorporation of jaggary it makes more acceptable, and in the case of jaljeera (50%) was highly acceptable. And from the economic point of view all the products prepared from star-fruit were easily accommodated by normal human being.



Nutrient, Star fruit, Human diet.


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