Development of Value Added Products From Home-Grown Lychee

Authors

  • S Ahammed Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200
  • MMH Talukdar Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200
  • MS Kamal Department of Food Technology and Rural Industries Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/jesnr.v7i1.22159

Keywords:

Lychee squash, Lychee jelly, Preservation

Abstract

The experiment was concerned with developing of home-grown Lychee based different products, like squash and jelly to assess its prospect in respect to its marketability and food value. The fruits were collected from the local market and the pulp was extracted. Then the pulp was analyzed for proximate composition. The proximate analysis of lychee pulp showed 78.2% moisture, 17-18% TSS, 6.68% reducing sugar, 6.89% non-reducing sugar, 13.75% total sugar, 0.69% ash, 4.92 pH, 0.327% acidity and 1.2 mg/100gm vitamin C. Products were stored at room temperatures (28°C) and changes during storage were observed at an interval of 30 days for a period of 6 months. A testing panel consisting 10 panelists studied the acceptability of the samples. The consumers preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the following sample of squash, jelly was awarded the highest scores by the panelists; S-2 respectively.

DOI: http://dx.doi.org/10.3329/jesnr.v7i1.22159

J. Environ. Sci. & Natural Resources, 7(1): 121-125 2014

Downloads

Download data is not yet available.
Abstract
136
PDF
137

Downloads

Published

2015-02-12

How to Cite

Ahammed, S., Talukdar, M., & Kamal, M. (2015). Development of Value Added Products From Home-Grown Lychee. Journal of Environmental Science and Natural Resources, 7(1), 121–125. https://doi.org/10.3329/jesnr.v7i1.22159

Issue

Vol. 7 No. 1 (2014)

Section

Articles