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