Vol. 10, Issue 7 (2021)

Author(s):
K Venkata Laxmi, K Vanajalatha, A Girwani, M Sreedhar, K Aparna and D Sriniva Chary

Abstract:
The present investigation was conducted at Department of Fruit science laboratory, College of Horticulture, Rajendranagar, during 2017-2018. The experiment was laid out in completely randomised block design. Dehydrated karonda prepared with 4% salt recorded the highest sensory score for overall acceptability (8.33). Ascorbic acid, total carotenoid content, total phenols, total flavonoids, antioxidant activity by FRAP and DPPH radical scavenging activity recorded significant decrease during six months storage period. There was no bacterial and mould growth during storage for six months. Organoleptic scores of 8.27, 8.47, 8.33, 8.27 and 8.33 were recorded for colour, flavour, texture, taste and overall acceptability, respectively on Nine point Hedonic scale. The product showed good overall acceptability at the end of six months storage period (7.07) and was in the “Like moderately” range on Nine point Hedonic scale.