PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR
| dc.contributor.advisor | Md. Mojaffor Hosain | |
| dc.contributor.author | HOSSAIN, MD TAFAZZAL | |
| dc.date.accessioned | 2022-04-24T06:03:03Z | |
| dc.date.available | 2022-04-24T06:03:03Z | |
| dc.date.issued | 2014-12 | |
| dc.description | The wood apple (4. marmelos L. Correa) belongs to the family Rutaceae, occupies an important place among the indigenous, fruits of Bangladesh. It is known by different names viz. Bael, Bel, Bengal Quince, Bil, Bilva, Bilpatre, Shul, Shaiphal, Vilvum, etc. It is a large deciduous tropical tree, found all over Sri Lanka, Pakistan, Bangladesh, Burma, Thailand and most of the southeastern Asian countries (Rakesh et al. 2005). The fruit is abundantly available in Rajshahi, Rangpur, Gazipur, Mymensingh, Tangail, and Chittagong districts (Kamaluddin, 1966). However, no statistical data is available regarding its area and production. | |
| dc.description.abstract | Wood apple is the cheaper, highly nutritious and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize wood apple by preserving them as fruit bar. Using wood apple preserved products as fruit bar were developed, stored and quality parameters were assessed for a periods of 60 days. Different amounts of wood apple pulp (50g, 75g, 100g) were used to develop bar. Statistically analysis of sensory attributes revealed that sample S2 (75 g pulp) was most delicious. Physico-chemical analysis showed that sample S2 contained moisture 13.55%, ash 4.90%, acidity 1.75%, TSS 71.5 obrix, total sugar 46.15mg/100g, reducing sugar 8.75mg/100g, vitamin C 1.71mg/100g and protein 7.85%. Hence, this study shows that wood apple bar has high nutritional value. | |
| dc.identifier.other | http://103.7.193.12:8080/xmlui/handle/123456789/745 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/745 | |
| dc.language.iso | en | |
| dc.publisher | HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR | |
| dc.source | HSTU Institutional Repository | |
| dc.subject | WOOD APPLE BAR | |
| dc.subject | Ash content | |
| dc.subject | Acidity | |
| dc.title | PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR | |
| dc.type | Thesis |
Files
Original bundle
1 - 1 of 1
- Name:
- PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR by Md .Tafazzal Hossain.pdf
- Size:
- 8.73 MB
- Format:
- Adobe Portable Document Format