期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2016
卷号：5
期号：1
页码：19-22
DOI：10.12691/ajfst-5-1-4
出版社：Science and Education Publishing
摘要：Apple cultivation is main occupation of farmers in dry and high hills of Himachal Pradesh but this species of crab apple (Malus baccata) is grown wildly in the state but due to their smaller size, improper shape, poor colour, the fruit could not fetch good market value and gone as waste. By considering these parameters of the fruit, the study was conducted to evaluate nutritive composition and to develop food products i.e. fruit bar/ gelatinized layers and apple jam from highly nutritious underutilized fruit. The fruit contain high amounts of vitamin C content (17.13 mg/100g) and pectin content (5.57 % as calcium pectate). The nutritive composition in crab apple based fruit bar/ gelatinized layers and jam were studied during storage interval of 9 months. The results for fruit bar/ gelatinized layers shows that the TSS (0B), pH, ascorbic acid(mg/100g), total and non-reducing sugars (%) decreased from 750B – 74.370B, 3.06-2.96, 5.27-5.05, 64.67-62.49 and 8.26 – 5.32, respectively while acidity and reducing sugars(%) increased from 1.20 -1.37 and 55.98 -58.60 with the increase of storage intervals. Similar trend was observed for crab apple jam during storage interval. The prepared products viz., fruit bar/gelatinized layers and apple jam was subjected for sensory evaluation to a panel of members at different storage intervals i.e. (fresh, 3, 6 and 9 months of storage period) and the products were found as acceptable in terms of colour, taste, consistency/texture even up to storage interval of 9 months at ambient conditions.
