@article{ajfst2014245,
author={{Monalisa, K. and Islam, M. Z. and Asif-Ul-Alam, S. M. and Hoque, M. M.},
title={Valorization and Storage Stability Assessment of Underutilized Fruit Carambola (<i>Averrhoa</i><i> </i><i>carambola</i>) in Bangladesh},
journal={American Journal of Food Science and Technology},
volume={2},
number={4},
pages={134--138},
year={2014},
url={http://pubs.sciepub.com/ajfst/2/4/5},
issn={2333-4835},
abstract={An effort was made to develop value added products from underutilized fruit Carambola (<i>Averrhoa</i><i> </i><i>carambola</i>) to assess its prospect in marketability and evaluated the storage stability of quality attributes at 25-34¡ãC, 10¡ãC and 0¡ãC storage temperatures for 6 months. Carambola Jam showed 70.43¡À0.02% Carbohydrate, 1.14¡À0.04% Fiber, 0.47¡À0.01% Ash, 2.45 pH, 68.40¡À0.02% TSS, 0.015 mg/100 g Vitamin-C, energy 284.87¡À0.2 Kcal and in Squash 42.04¡À0.01% Carbohydrate, 0.08¡À0.01% Fiber, 0.39¡À0.04% Ash, 2.40¡À0.14 pH, 40.70¡À0.03% TSS, 0.012¡À0.01 mg/100 g Vitamin-C, 170.04¡À0.08 Kcal energy. Storage studies showed Carambola Jam and Squash can store almost without any change for 3 months. With increasing the time in 6 months of storage TSS and acidity increases, on the other hand moisture content, pH and vitamin-C decreases. Vitamin-C retention is higher at 25-34¡ãC.},
doi={10.12691/ajfst-2-4-5}
publisher={Science and Education Publishing}
}