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Development of Value Added Products from Home-grown Lychee

S. Ahammed
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

M. M. H. Talukdar
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

M. S. Kamal
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The experiment was concerned with developing of home-grown Lychee based different products, like squash and jelly to assess its prospect in respect to its marketability and food value. The fruits were collected from the local market and the pulp was extracted. Then the pulp was analyzed for proximate composition. The proximate analysis of lychee pulp showed 78.2% moisture, 17-18% TSS, 6.68% reducing sugar, 6.89% non-reducing sugar, 13.75% total sugar, 0.69% ash, 4.92 pH, 0.327% acidity and 1.2 mg/100gm vitamin C. Products were stored at room temperatures (28°C) and changes during storage were observed at an interval of 30 days for a period of 6 months. A testing 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 response of the panel. Among the samples the following sample of squash, jelly was awarded the highest scores by the panelists; S-2 respectively.

Keywords: Lychee squash, Lychee jelly, Preservation

Location: Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Start Date: 00-04-2013

End Date: 00-10-2013

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To prepare and analyzed squash and jelly, 2. To assess the overall acceptability of the processed squash and jelly, and 3. To study shelf life in room temperature.

Methodology:

The indigenous lychee (Litchi chinesis) (used local variety name Bombai) and other raw materials were collected from the local market of Dinajpur. The major ingredients for the preparation of products were sugar, citric acid, pectin and KMS. These were used from the laboratory store. Brief descriptions of the methods followed for the study arer as follows: Extraction of lychee pulp - The ripe and fresh lychee were washed thoroughly with potable water and then broken the upper layer of each lychee with maintaining hygienic condition before peeling. Water is added equal to the weight of the pulp and pH is adjusted by adding citric acid and heated at 80°C for one minute. The material is sieved through stainless steel sieve and large part of the fibers is removed. The pulp thus obtained is treated with KMS and preserved by freezing for future use. Formulation of Different Products - The products prepared from lychee peels with different formulations were coded as; squash S-1, S-2, S-3 and Jelly E-1, E-2, E-3. Chemical Analysis: The processed samples were analyzed for their moisture, ash, acidity, vitamin C, pH, fat, protein and vitamin-C (AOAC, 2001) Sensory evaluation: The consumer’s acceptability of developed jelly and squash were evaluated by a taste-testing panel using hedonic rating test method. Samples were served to the panelists for characteristics color, flavor, texture and overall acceptability of processed Lychee Jelly and Lychee Squash. The scale was arranged such that: 9= Like extremely, 8= like very much, 7= like moderately, 6= like slightly, 5= neither like nor dislike, 4= dislike slightly, 3= dislike moderately, 2= dislike very much and 1= dislike extremely. Storage studies: Processed Lychee squash & jelly was stored at ambient temperature (27°C to 34°C) for a period of 6 months and quality parameters were assessed. During storage the changes in TSS, acidity, PH, color, flavor, texture and vitamin C were observed. The analyses of the parameters were done according to standard analytical methods.

Source of Information: J. Environ. Sci. & Natural Resources, 7(1): 121–125, 2014; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The panelists tasted the products and assigned marks for color, flavor, texture and overall acceptability within acceptable limit of ranking ‘like slightly’ to ‘like very much’. The S-2 sample was more acceptable by the panelists and the E-2 sample is more acceptable.

Knowledge Management: Journal