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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2017, VOL. 3 ISSUE 1, PART F

Standardization and development of preserved food products

Author(s): Meenakshi Singh, Archana Singh, Mamta Jaiswal and Kiran Agrahari
Abstract:





Preservation method prevents food from beingrnspoiled by the action of enzymes and microorganisms. Food preservationrnincreases the safe storage period of foodstuffs. It increases the availabilityrnof out of season foodstuffs. It increases the availability of variousrnfoodstuffs even at distant and not easily approachable places. It makes therntransportation of the food materials easier. Food preservation makes up for therndeficiencies in the diet. The objective of present investigation was tornstandardize and development of preserve food products like jam, jelly, biscuit,rnladoo, pickle, it’s a time-tested way to save money, reduce waste, and eatrnhealthy. The developed products were given to the panel of 10 members andrnproducts were tested for flavour and taste, body and texture, colour andrnappearance, overall acceptability. The Organoleptic evaluation of products wasrndone by using score card (9-point hedonic scale). The highest average score forrnoverall acceptability was found in experimental preserved and mostly acceptedrnby panel member.
Pages: 373-376  |  305 Views  19 Downloads
How to cite this article:
Meenakshi Singh, Archana Singh, Mamta Jaiswal and Kiran Agrahari. Standardization and development of preserved food products. International Journal of Home Science. 2017; 3(1): 373-376.
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