Vol. 12, Issue 7 (2023)

Author(s):
Akunuri Supriya, Dr. RK Prajapati, Dr. Deepti Patel, Sarita Bodalkar, Rashmi Verma and Ujjwal Swarnkar

Abstract:
The present investigation entitled “Value Addition and Processing of Diospyros melanoxylon Roxb. Tendu Fruit Ice-cream.” The study was conducted during 2022 in Department of Forestry, College of Agriculture, IGKV, Raipur (C.G). The preservation of tendu fruit pulp (preserved with ascorbic acid and KMS) and processing of tendu Ice-cream from the well-preserved tendu pulp. Treatments comprised for tendu Ice-cream recipe T₁ (35% Pulp+ 55%Full fat milk+ 10 gm sugar), T₂ (40% Pulp+ 50% Full fat milk+ 50 gm sugar), T₃ (45% Pulp+ 45% Full fat milk+ 10 gm sugar), T₄ (50% Pulp+ 40% Full fat milk+ 10 gm sugar), T₅ (55% Pulp+ 35% Full fat milk+ 10 gm sugar). The experiment was designed in Completely Randomized Design (CRD) with 4 replications. The storage period of the tendu pulp preserved for 90 days and the pulp preserved with KMS gives the best results as compared with ascorbic acid preservative. Ice-cream was prepared with KMS preserved pulp and stored up to 150 days under refrigeration Condition. Chemical parameters (total sugars, reducing sugars & non-reducing sugars, pH, TSS, acidity, ascorbic acid) were analyzed in 1-month interval for the tendu pulp up to 90 days and for tendu Ice-cream up to 150 days. Results revealed that the Chemical parameters (total sugars, reducing sugars & non-reducing sugars, pH, TSS and ascorbic acid) are decreasing in the tendu pulp and in tendu Ice-cream as storage period increased and vice-versa in acidity was observed in increasing order. Due to the underutilized and highly perishability of tendu fruit, value addition and processing technology plays a vital role and also provides income generation to the forest fringe people.