Quality evaluation of sandpear (Pyrus pyrifolia) based appetizer under storage conditions Sharma S.*, Verma R., Modgil R., Dhaliwal Y.S. Department of Food Science, Nutritionand Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur – 176 062 *E-mail: dr.shilpa.sharma.41088@gmail.com
Online published on 30 November, 2019. Abstract Evaluation of sand pear based appetizer fortified with ascorbic acid for its quality parameters under storage at ambient conditions for 6 months revealed that the product under storage registered an increase in the level of acidity, brix/acid ratio, reducing sugars and total sugars. The ascorbic acid content of the prepared appetizer declined after three and six months of storage. Similarly, the sensory scores of appetizer also decreased with storage. Top Keywords Sandpear, appetizer, development, nutritional and quality evaluation. Top |