Impact of Storage Stability on Sensory Quality Evaluation of Sweet Spicy Balls Made from Dehydrated Garcinia indica
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 4
Abstract
Introduction: Garcinia indica, a plant in the mangosteen family (Clusiaceae), is a sticky round shaped fruit and is native to India. Garcinia indica fruit can be viewed as wonder berry has pleasant, tangy sweet taste and myriad of health benefits. Methodology: In present study, an attempt was made to standardize and develop sweet-spicy balls from dehydrated Garcinia indica. The sensory quality evaluation of sweet-spicy balls was conducted with respect to appearance, texture, taste and overall acceptability respectively. The shelf life with respect to sensory quality was studied for a period of 15, 30, 45 and 60 days respectively. Results and Conclusions: The organoleptic scores revealed that on initial day the appearance, texture and taste of control sample of sweet-spicy balls was slightly good but with increase in time sensory attributes were observed to be improved. The overall acceptability scores during 0, 15, 30, 45 and 60 days were observed to be significant in control sample whereas, non-significant results were observed among other treated samples.
Authors and Affiliations
Poonam Khanna
Keywords
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