Standardization of Pre-treatments for the Preparation of Anardana from Kesar Variety of Pomegranate (Punica granatum L.) Chavan Anil*, S Abbas Hussain, Patil M G, Imamsaheb S J Department of Horticulture, College of Agriculture, Raichur -584 102, Karnataka, India. *E-mail: aniljc.hort@gmail.com
Online published on 8 May, 2013. Abstract An investigation entitled utilization of pomegranate fruits (Punica granatum L.) cv. Kesar for preparation of value added product viz anardana was carried out in the Department of Horticulture, College of Agriculture, Raichur, Karnataka during the year 2010-11. The data were analyzed by using completely randomized design (CRD) with three replications. Among the different treatments significantly maximum TSS was found in T5 (13.73 °B), which was on par with T3 (KMS solution 2% dip for 2 minutes) i.e 13.57 °B, which was significantly superior over rest of the treatment. The minimum total soluble solid was recorded in T1 (11.79 °B). The minimum ascorbic acid was registered 7.86 mg per 100g in T5 (KMS solution 1.5 per cent + dip in ethyl oleate), which decreased to 7.70 mg per 100g @ 1MAS, 7.48 mg per 100g @ 2MAS and 7.25mg per 100g @ 3MAS of anardana. The highest score for overall acceptability was registered in T5 (8.50), which were on par with T3 (8.20) and T6 (7.70). Top Keywords Punica granatum, Anardana, TSS and Acidity. Top |