Vol. 10, Issue 12 (2021)

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

Abstract:
The objective of research experiment was to develop a novel product by incorporating karonda fruit. Vadiyam (A traditional south Indian dish used as a side dish in the main meal) was tried by incorporating karonda fruit and the process was standardised successfully. Karonda Vadiyam prepared with equal proportion of karonda fruits and black gram recorded the highest overall acceptability (8.13) score and was in the “Like very much range”. There was no bacterial and mould growth during storage for six months. The results revealed that sensory scores for colour, flavour, texture, taste and overall acceptability did not show any significant difference during storage for six months and showed good overall acceptability (8.00) at the end of six months storage period and was in the “Like very much” range. The nutritional value, microbial safety and overall acceptability revealed the possibility of incorporating karonda fruits for preparation of Vadiyam.