DEVELOPMENT OF VALUE ADDED PRODUCTS FROM HOME-GROWN LYCHEE

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. This thesis work was conducted in the laboratory of the Department of Food Engineering & Technology and Department of Food Processing & Preservation, Hajee Mohammad Danesh Science & Technology University (HSTU), Dinajpur. 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% nonreducing sugar, 13.75% total sugar, 0.69% ash, 4.92 p", 0.327% acidity and 1.2 mg/100gm vitamin C. Total two types of products each with three (3) different formulations were prepared and packed in appropriate containers for storage studies. 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 consumer’s 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 (Squash: TSS 40%, Juice 25%, Acidity 1.25%, KMS 250 mg/kg),E-2 (Jelly: TSS 67%, Pectin 1.0%, pH 3.2)respectively.