Storage studies on wood apple katta meeta
نویسندگان
چکیده
Development and standardization of wood apple Katta Meeta (candy), its acceptability, physico- chemical properties storage stability. Woodapple (Limonia acidissima Linn.), commonly known as Bael. Four variations candy (Katta meeta) containing different levels pulp (45, 55, 65 75%) were prepared compared with control (Tamarind). Proximate composition, textural attributes microbiological quality the developed product determined during at room temperature refrigerated temperature. Overall acceptability decreased from 8.6 to 7.75 on 30th day storage, 6.35 90th storage. WJC-4 (75%) scored lower values 8.00, 7.80, 8.10, 7.90, 7.95 8.00 for appearance, texture, colour, aroma, taste overall respectively.
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ژورنال
عنوان ژورنال: Pharma innovation
سال: 2022
ISSN: ['2277-7695', '2349-8242']
DOI: https://doi.org/10.22271/tpi.2022.v11.i10t.16371