Standardization of recipe for the development of plum appetizer

Barwal, VS Sharma, R

Vs. Barwal et R. Sharma, Standardization of recipe for the development of plum appetizer, J FD SCI M, 38(3), 2001, pp. 248-250

18

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

3

2001

248 - 250

ISI

0022-1155(200105/06)38:3<248:SORFTD>2.0.ZU;2-K

Efforts were made to develop nutritious and palatable plum appetizer. Two d ifferent combinations of fruit pulp and spice recipe were tried at three le vels (40, 45 and 50 degrees Brix) of total soluble solids for the standardi zation of the product. The prepared appetizers were evaluated for sensory a ttributes by a panel of semi-trained judges. A combination of 30% fruit pul p with standard recipe (0.1% cardamom, 0.25% cumin, 0.4% black pepper, 0.5% common salt, 1.0% black salt, 1.5% ginger extract and 1.0% mint extract) a t 40 degrees Brix TSS was found to be the best. The developed appetizer was also analyzed for various physico-chemical characteristics. The appetizer had appealing colour, body, flavour and 30.8 sugar/acid ratio. The sale pri ce of appetizer was estimated to be Rs. 17.93 per 700 ml bottle.