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Salvi S.P.,Regional Fruit Research Station | Kulkarni M.M.,Regional Fruit Research Station | Pujari K.H.,Regional Fruit Research Station | Pujari K.H.,Post Graduate Institute of Post Harvest Management | Relekar P.P.,Regional Fruit Research Station
Ecology, Environment and Conservation | Year: 2014

Studies were carried out to evaluate effect of different blending proportions of Alphonso pulp with the pulp of commercial mango varieties. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. During the course of investigation, the physico-chemical composition of blended mango pulp and the changes in physico-chemical composition and sensory qualities of mango pulp with different blending proportions at ambient conditions were studied. All the treatments under study showed a remarkable variation with respect to chemical composition of blended mango pulp and also in sensory qualities during ambient condition. The blended mango pulp of commercial varieties with optimum sensory qualities by blending with Alphonso pulp in different ratios. However, blending the pulp with the Alphonso pulp did not improve the overall acceptability of pulp of commercial mango cultivar like 'Kesar' and 'Totapuri'. Copyright © EM International. Source


Wartha G.C.,Post Graduate Institute of Post Harvest Management
Ecology, Environment and Conservation | Year: 2013

The aim of this study was to prepare nutritionally rich fish soup powder from tilapia fish. Some of the ingredients used in the fish soup powder were standardized step by step. At each stage, the organoleptic evaluationwas conducted by the expert group of panelists. The report of organoleptic evaluation was supported with the statistical analysis were used as base for standardization. The fish soup powder was prepared by using standardized proportions of ingredients mainly starch @ 25% of the cooked fish meat, pepper powder @ 2.5%of the cooked fish meat and tomato soup powder @ 12% of cooked fish meat. The other ingredients used were salt, butter, onion, carrot, monosodium glutamate, ascorbic acid, ginger, garlic and cinnamon powder. © EM International. Source


Wartha G.C.,Post Graduate Institute of Post Harvest Management
Ecology, Environment and Conservation | Year: 2013

The aim of this study was to find out suitable packaging material for the fish soup powder prepared from tilapia fish. For this purpose the storage study of fish soup powder in four different packages namely metalized film, trend pouch, HDPE and LDPE pouch was conducted. It revealed that the metalized film pouch was the best packaging material for storing the fish soup powder, since the biochemical, microbiological and organoleptic changes were least in the soup powder stored in the metalized film pouches. © EM International. Source


Patil S.S.,Post Graduate Institute of Post Harvest Management
Ecology, Environment and Conservation | Year: 2013

A convenience ready-to-eat product Fish Mince Pakoda (FMP) has been developed at the College of Fisheries, Shirgaon, Ratnagiri. From the deboned meat of pink perch (Nemipterus Japonicus). The sensory evaluation of the product (on a 9-point hedonic scale) scored 8.0 to 9.7 for different sensory attributes. The overall acceptability score was 9.2. The cooking yield was 97.42% with 66.62% moisture, 19.14% crude protein, 12.13% fat and 2.11% ash. The total plate count (TPC) of the Pakoda in ambient and refrigerated storage was increased from 1.4 × 102 to 2.4 × 104 and 1.4 × 102 to 2.2 × 104 respectively. Other microbial contamination of Escherichia coli, Staphylococcus aureus and Salmonella were not detected in the sample throughout the research. The fish Pakoda was prepared by using standardized proportions of ingredients mainly onion @ 20% of the cooked fish meat, gram flour @ 20% of cooked fish meat, red chilly powder @ 15% of cooked fish meat and table salt 3% of the cooked fish meat were used. © EM International. Source


Zagade V.V.,Post Graduate Institute of Post Harvest Management | Relekar P.P.,Post Graduate Institute of Post Harvest Management
Plant Archives | Year: 2014

Field experiments were conducted in 2011 and 2012 at Dr. B.S.K.K.V., Dapoli at Post Graduate Institute of Post Harvest Management, Killa-Roha, Maharashtra, India to evaluate the chemical composition, ripening behavior and oraganoleptic quality of mango cv. Alphonso as influenced by the period of maturity of four stages of mango maturity (90, 105, 120 and 135 days after fruit set) with five replications. The mango fruits harvested from trees were selected for the study and on each tree, 100 fruits were labelled at fruit set of above mentioned days. The results indicated that increasing trend in TSS, reducing sugar, total sugars and pH while decreasing trend in moisture and titratable acidity was noticed at harvest as well as at ripe stage with increase in the period of maturity of mango cv. Alphonso. Among the four mango stages under study, T4 stage maturity (135 days) mango fruit recorded fastest rate of ripening followed by all other treatments. The physiological loss in weight varied significantly due to the period of maturity of mango fruits. Based on the PLW, the mango fruits from the treatments T1 and T2 had shelf life of 12 days, whereas it was 14 to 16 days in the treatments T3 and T4. The organoleptic score for colour, flavour, texture and overall acceptability increased with increase in the period of maturity. The mango fruits from 120 (T3) and 135 (T4) days maturity stage were significantly superior to other stages of maturity with respect to organoleptic qualities of mango cv. Alphonso. © 2014, Plant Archives. All rights reserved. Source

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