Organoleptic Evaluation of Value Added Underutilized Fruits: Aonla and Ber

Abstract

Underutilized edible plants are those that are minor, neglected, local, orphan and promising species that are used as food, fodder and pharmaceuticals. The primary goals of processing under used fruit plants are to maintain nutritional content, decrease post-harvest loss, eliminate waste, reduce seasonality and improve quality. Thus keeping this in mind the present study, Aonla and ber fruits were used to developed various products i.e. pickle, chutney, churan, murabba, sharbat, candy and jam in the laboratory. The products of Aonla and Ber fruits were commonly consumed in the community were standardized in the laboratory using sensory evaluation technique. Results of the present study indicated that all the developed products ranged between "like moderately to like very much" on the organoleptic parameters judged on nine point hedonic ranking scale. The highest scored were achieved by murabba of aonla (8.7±0.35) and ber (8.8±0.29) as compared to other products. Hence, it can be concluded that value added and preserved products have excellent acceptability if consumed in a meal.