Abstract:
Wood apple is a seasonal crop and considerable port ion of wood apples are wasted in
the wood apple season. Since (here is no adequate storage facilities and there is no
method available to preserve wood apple pulp in medium and small scale fruit
processing industry, the processors uncounted with great difficulties, in order to
produce wood apple related food products to' cope with the constant demand prevail in
the dynamic market during off season. Therefore this study was carried out to find out
a productive method of preservation of wood apple during storage.
Sixteen wood apple pulp sample were prepared by using various treatment
combinations with respect to the stipulated experimental design. These treatments are
heat treated, with added sugar, with antioxidants (Citric acid, ascorbic acid, and
vitamin E) and microbial inhibitors (SMS and sodium benzoate). Alt treatments were
replicated three times. Brix values and pH of all sample were measured during the
period of three month and acidity was analyzed in the sample which got highest
average rank from sensory evaluation. Eight samples were selected out of sixteen
samples based on preservative action and visual sense. Sensory evaluation was carried
out with fifteen judges to select the best sample/s. sensory evaluation was analyzed
and there is a significant difference between wood apple pulp sample at 5% level.
According to that sample which got highest: average rank for texture is without heat
treatment; with added sugar, with antioxidants and microbial inhibitors. But for other
three organoleptic properties, sample which got highest average rank is a with heat
treated, with added sugar, with antioxidants and with microbial inhibitors. Therefore
this treatment combination can be used for further development.
