Rakesh Gehlot

Effects of Anti-Browning Pretreatments on Browning of Banana Pulp

Fruits and vegetables are indispensable constituents of human diet, as they provide substantial quantities of functional components, especially vitamins, sugars, minerals, fiber and phytochemicals. Regular consumption of fruits and vegetables lessens the risk of cancer, heart disease, premature ageing, stress and fatigue chiefly due to the integrated action of oxygen radical scavengers such as βcarotene, ascorbic acid, polyphenols with calcium and dietary fibers present in them (Sindumathi et al., 2013). India is the second largest producer of the fruits (90.534 million tons) and vegetables (166.467 million tons) in the world (National Horticulture Board, 2015-16) after China. India produces a wide range of fruits and vegetables due to its diverse agro-climatic conditions.

Processing and Utilization of Satavari Roots for Preparation of Herbal Aonla Ladoo

Aonla (Phyllanthus emblica L.) is one of the oldest Indian fruits and considered as “Wonder fruit for health”. The fresh fruits are not popular as a table fruit due to its high acidity and astringent taste (Kumar and Nath, 1993). Further, aonla, being perishable, loses its nutritional value in absence of proper postharvest technology; therefore, it is not popular as a table fruit, but has a great potential in processed forms. Several value added products have been developed from aonla such as pickles, preserve (murrabba), candy, sauce, chutney, jam, jelly, spread and ladoo. Aonla ladoo is prepared from aonla shreds. It is ballshaped, exceedingly sweet, highly flavourful and easily masticated product. Expanding knowledge of the role of physiologically active food components, from both plant (phytochemicals) and animal (zoo-chemicals) sources, has notably changed the role of diet International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 03 (2018) Journal homepage: http://www.ijcmas.com

Physico-Chemical Quality Changes in Guava-Jamun Chutney During Storage

The guava-jamun chutney was developed and evaluated for changes in its chemical constituents and quality parameters at monthly intervals for three months storage period. Total sugars increased significantly, while anthocyanins and ascorbic acid decreased significantly in all the blended products with the advancement in storage period. The colour and appearance, flavour, texture and overall acceptability of guavajamun chutney decreased significantly with the advancement in storage duration, however, their overall scores remained above the acceptable level even after three months storage. Chutney prepared with 60 guava: 40 jamun pulp ratio was found most acceptable.