eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2014-08-13 2 4 134 138 10.12691/ajfst-2-4-5 AJFST2014245 article K. Monalisa 1 M. Z. Islam zohurulislam.engg@gmail.com 1 S. M. Asif-Ul-Alam 1 M. M. Hoque 1 Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh An effort was made to develop value added products from underutilized fruit Carambola (Averrhoa carambola) to assess its prospect in marketability and evaluated the storage stability of quality attributes at 25-34°C, 10°C and 0°C storage temperatures for 6 months. Carambola Jam showed 70.43±0.02% Carbohydrate, 1.14±0.04% Fiber, 0.47±0.01% Ash, 2.45 pH, 68.40±0.02% TSS, 0.015 mg/100 g Vitamin-C, energy 284.87±0.2 Kcal and in Squash 42.04±0.01% Carbohydrate, 0.08±0.01% Fiber, 0.39±0.04% Ash, 2.40±0.14 pH, 40.70±0.03% TSS, 0.012±0.01 mg/100 g Vitamin-C, 170.04±0.08 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°C. http://pubs.sciepub.com/ajfst/2/4/5/ajfst-2-4-5.pdf Carambola composition Jam Squash storage study