STANDARDISATION AND QUALITY EVALUATION OF SPREADS USING FRUIT EXTRACTS AND TENDER COCONUT PULP

  • Shahanas E
  • Seeja Thomachan Panjikkaran
  • Aneena E. R.
  • Sharon C.L.
DOI: https://doi.org/10.53555/ar.v1i2.1752
Keywords: spread, tender coconut, guava, jack fruit, organoleptic evaluation, textural properties, physico – chemical qualities, microbial enumeration and shelf life

Abstract

Spreads were prepared using extracts of guava, Jack fruit rind and plantain with tender coconut pulp. Organoleptic evaluation was conducted using score card. Textural quality parameters were analysed using a texture analyser. Physico - chemical qualities of blended spread were estimated initially and at monthly intervals for a period of six months. Spread was evaluated for Bacteria, Yeast and Mould initially and at the end of storage. Cost of production was calculated.

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Author Biographies

Shahanas E

Assistant Professor, College of Horticulture, Kerala Agricultural University, Kerala, India

Seeja Thomachan Panjikkaran

Assistant Professor, College of Horticulture, Kerala Agricultural University, Kerala, India

Aneena E. R.

Assistant Professor, College of Horticulture, Kerala Agricultural University, Kerala, India

Sharon C.L.

Research scholar, Kerala Agricultural University, Kerala, India

Published
2015-08-31
How to Cite
E, S., Panjikkaran, S. T., E. R., A., & C.L., S. (2015). STANDARDISATION AND QUALITY EVALUATION OF SPREADS USING FRUIT EXTRACTS AND TENDER COCONUT PULP. IJRDO-Journal of Agriculture and Research (ISSN: 2455-7668), 1(2), 01-13. https://doi.org/10.53555/ar.v1i2.1752
Issue
Vol. 1 No. 2 (2015): IJRDO-Journal of Agriculture And Research
Section
Articles

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