STANDARDIZATION OF RECIPES FOR PREPARATION OF WOOD APPLE FRUIT BAR

U.A. RAUT¹*, V. KHADE², S. DESHMUKH³, A. INGOLE^4
1Department of Fruit Science, Faculty of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, India
²Department of Fruit Science, Faculty of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, India
³Department of Fruit Science, Faculty of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, India
⁴Department of Fruit Science, Faculty of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, India
* Corresponding Author : ujwalraut1977@gmail.com

Received : 12-04-2021     Accepted : 27-12-2021     Published : 30-12-2021
Volume : 13     Issue : 12       Pages : 10975 - 10977
Int J Agr Sci 13.12 (2021):10975-10977

Keywords : Feronia limonia, TSS, Woodapple bar, Recipe
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Fruit Science, Faculty of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, India
Author Contribution : All authors equally contributed

Wood-apple (Feronia limonia Swingle), a important dryland fruit crop with a lot of medicinal properties belongs to family Rutaceae. Fruits are being rich in minerals, vitamins and dietary fibre, so these are an essential ingredient of a healthy diet. It has high astringent properties and has beneficial role in cardio vascular system. Hence, efforts has been taken to study the recipes and storage for wood apple fruit bar, also find out best recipe and storage condition, so that the fruit bar would be readily available to the consumer throughout the year. The experiment was laid out in Randomized Block Design with Eight treatment which were replicated thrice, for standardization of recipes for preparation of wood apple fruit bar at refrigerated condition for 150 days storage. In the present investigation, it was observed that, there was gradual increase in the TSS, TSS/acidity ratio, reducing sugars, total sugars and non-reducing sugars content with storage period of wood apple fruit bar prepared with different recipes. However, acidity and ascorbic acid content were decreased continuously with the progressive of storage period of different recipes at refrigerated storage conditions

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