Follow
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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

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.2018.7(4): 3005-3014
DOI: https://doi.org/10.20546/ijcmas.2018.704.340


Preparation of Rabri from Stored Concentrated Fig (Ficus carica L.) Pulp
C.Y. Dhumal1, J.K. Dhemre1, R.J. Desale2, M.B. Shete3 and S.N. Ambad4
1Department of Horticulture, Rahuri, Maharashtra, India
2Department of Animal Husbandry and Dairy Science, Rahuri, Maharashtra, India
3Floricultarist, NARP, Plain Zone, Ganeshkhind, Pune, Maharashtra, India
4Horticulture Section, College of Agriculture, Kolhapur, Maharashtra, India
*Corresponding author
Abstract:

The present investigation entitled “Preparation of rabri from stored concentrated fig (Ficus carica L.) pulp” was carried out during 2015–2016 at Post Harvest Technology Centre, Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri. The standardization of recipe i.e. quantity of concentrated fig pulp and sweetened condensed milk was finalised on the basis of sensory evaluation as 150 g and 1 L, respectively. The concentrated fig pulp which was packed in different packaging materials (glass bottles and standy pouches) and stored at two different storage conditions (ambient temperature and cold storage) for a period of 180 days were used for preparation of fresh rabri every month. On the basis of sensory evaluation, concentrated fig pulp packed in glass bottles and stored in cold storage was found to be best treatment combination for preparation of rabri during 180 days of storage. The cost of preparation of best treatment of rabri prepared from concentrated fig pulp was Rs. 237.81/kg.


Keywords: Fig, concentrated fig pulp, rabri, Sensory parameters, Cost of production
Download this article as Download

How to cite this article:

Dhumal, C.Y., J.K. Dhemre, R.J. Desale, M.B. Shete and Ambad, S.N. 2018. Preparation of Rabri from Stored Concentrated Fig (Ficus carica L.) Pulp.Int.J.Curr.Microbiol.App.Sci. 7(4): 3005-3014. doi: https://doi.org/10.20546/ijcmas.2018.704.340