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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 311-319
DOI: https://doi.org/10.20546/ijcmas.2020.907.033


Evaluation of Sensory Characteristics and Storage Stability of Formulated Product from Persimmon (Diospyros kaki) Fruit
Medha Pandey, Kanchan Goswami*, Himani Joshi and Pratima Awasthi
Department of Foods and Nutrition, College of Home Science, G.B.P.U.A&T, Pantnagar, Uttarakhand, India
*Corresponding author
Abstract:

Hachiya variety of persimmon fruit was selected for study. Physical characteristics of persimmon fruit were evaluated followed by development of product and its evaluation for storage stability. Among physical characteristics the average values reported were: for weight 95.14g, length 49.10mm, diameter 44.45mm, pulp portion 94.30 per cent and peel portion 5.67 per cent. For product development slab was prepared using different combination of persimmon fruit with aonla and its sensory characteristics were evaluated. Based on the sensory results best acceptable slab (persimmon: aonla :: 60:40) was evaluated for its storage stability for a period of 60 days. The results of storage stability showed that the content of ascorbic acid decreased significantly just after 15 days whereas moisture content decreased significantly from 0 day to 60 days of storage period. The acidity and total soluble solids increased significantly from 0 day to 60 days of storage period. Slab was found to be acceptable for sensory quality after two months of storage.


Keywords: Aonla, Hachiya, Persimmon fruit, Sensory characteristics, Storage stability
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How to cite this article:

Medha Pandey, Kanchan Goswami, Himani Joshi and Pratima Awasthi. 2020. Evaluation of Sensory Characteristics and Storage Stability of Formulated Product from Persimmon (Diospyros kaki) Fruit.Int.J.Curr.Microbiol.App.Sci. 9(7): 311-319. doi: https://doi.org/10.20546/ijcmas.2020.907.033