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Researcher Manohar, A. Singh
Advisor Rawat, T. S.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher MPUAT
File Format PDF
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Physics ♦ Light & infrared & ultraviolet phenomena
Subject Keyword Aonla Pulp ♦ Tomato ♦ Changes ♦ Physico ♦ Chemical Properties ♦ Storage ♦ Utilization of Aonla Pulp In Tomato Based Sauces and Their Changes In Physico Chemical Properties During Storage ♦ Horticulture
Abstract Present investigation entitled “Utilization of aonla pulp in tomato based sauces and their changes in physico-chemical properties during storage†was carried out at Department of Horticulture, Rajasthan College of Agriculture, Udaipur from December to June, 2007-2008. The experiment was comprised of four levels of tomato pulp blended with aonla pulp [100% tomato (T0), 85% tomato + 15% aonla (T1), 70% tomato + 30% aonla (T2) and 55% tomato + 45% aonla (T3) ] and four levels of sugar with salt concentrations viz., 7.5% sugar with 1.0% salt (S0), 12.5% sugar with 1.25% salt (S1), 17.5 % sugar with 1.5% salt (S2) and 22.5% sugar with 1.75% salt (S3), thus total 16 treatment combinations were laid out under factorial complete Randomized Design with three replications. The prepared aonla blanded tomato sauces were kept in plastic jars of 250 g capacity and stored in direct place at ambient temperature (21+ 50C) for further study. The observation on different physico-chemical parameters were recorded at 0, 1, 2, 3, 4, 5 and 6 months of storage. The results revealed that increasing levels of tomato pulp blended with aonla pulp treatments up to T3 (55% tomato pulp + 45% aonla pulp) significantly increased total soluble solids, acidity, ascorbic acid and sugars content and decreased pH, lycopene content with organoleptic scores. Similarly, sugar and salt concentration increasing levels significantly increased TSS, acidity, ascorbic acid and sugars and decreased pH, lycopene content with taste quality score. Among various treatment combinations tried investigation the sauce prepared from 85% tomato pulp blended with 15% aonla pulp + 7.5% sugar and 1.0% salt (T1S0) exhibited better taste score (7.0) overall organoleptic score (6.25) and satisfactory lycopene content (1.80mg/100g) at the end of storage period. Further, the same treatment combination i.e. T1S0 gave higher net return (Rs. 317.65) and B : C ratio (2.40 : 1) as compared to other treatments.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Udaipur
Size (in Bytes) 313.64 kB
Page Count 75