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Development of Preservation by Processing Technologies of BAU Kul

M. M. Hasan Biswas
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: rimonbau@yahoo.com

B. Ahmed
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: rimonbau@yahoo.com

M. L. J. Taneya
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: rimonbau@yahoo.com

M. B. Uddin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: rimonbau@yahoo.com

Abstract/ Executive Summary:

This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS – 65.50%, pectin – 0.5%, PH – 3.10), jelly of (TSS – 66.50%, pectin 0.5% and PH – 3.15) and chutney of (TSS – 65.5%, PH – 3.20) were awarded the highest scores by the panelists.

Keywords: BAU-Kul,Preservation, Processing

Location: Laboratory of the Department of Food Technology and Rural IndustriesBAU, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jujube

Objectives:

i) Assessing composition of BAU kul determined,

ii) Formulation and processing of Jam, Jelly and chutney finalized

iii) Shelf-life of the processed products evaluated,

iv) Sensory attribute of the processed products assessed.

Methodology:

The fresh green BAU kul collected from the local market. The other materials used in the study were food grade chemicals and preservatives, sugar, spices, packaging materials etc. Extraction of BAU kul pulp and juice The fully mature fresh healthy BAU kul were washed thoroughly with potable water. After that, the flesh by knife for discarding seed. Water was added equal to the weight of the flesh and blended by blender for preparation of pulp. The pulp was sieved through stainless steel sieve for extraction of juice. Chemical analysis of BAU kul pulp Vacuum oven drying method described by Endel Karmas (1980) was used for determining moisture where the temperature was maintained at 70°C and pressure 50-100 mg of Hg. The acidity was determined by titration using standard sodium hydroxide solution and expressed as anhydrous citric acid and PH was measured by a PH meter. The ascorbic acid content in the products was estimated by titrimetric method summarized by Rangana & Bajaj (1979) using 2-6, dichlorophenol dye. AOAC (2004) method was used to determine the ash content of the products. Formulation of BAU kul different products The product prepared from BAU kul with different formulations were coded as; Jam: A1 A2 A3 , Jelly: B1 B2 B3, Chutney: C1 C2 C3.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 143–152 , 2014 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This work was initiated to characterize the product prepared from different percentage of pectin for jam and jelly of BAU Kul. Three samples of jam and jelly were processed incorporating of 1.5%, 1.0% and 0.5% pectin and analyzed the physical, chemical and organoleptic characteristics. The amount of sugar and preservative gradually reduced to establish the effect of the suitability of chutney preparation. The Physical chemical analysis shows that reduce the pectin percentage reduce the stability of storage. Simultaneously reduce the sugar and not used preservative loss the storage stability. Moreover BAU kul is a good source of nutrients as well as its product jam, jelly and chutney. In addition, the BAU kul products has a great commercial value to reduce the poverty by developed food industry.

Knowledge Management: Journal