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Srivastava, R.P. and Kumar, S. (2003). Fruit and vegetable preservation Principles and practices, International book distributing company, Lucknow. , U.P. (India).

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Article

A Study on Nutritional Composition and Value Addition of Crab Apple (Malus baccata)

1Department of Nutrition Biology, School of Interdisciplinary and Life Sciences, Central University of Haryana, Mahendergarh, Haryana -123039, India

2Department of Food Science, Nutrition and Technology, College of Home Science, CSKHPKV, Palampur- 176 062, India


American Journal of Food Science and Technology. 2017, Vol. 5 No. 1, 19-22
DOI: 10.12691/ajfst-5-1-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
Anita Kumari, Y. S Dhaliwal. A Study on Nutritional Composition and Value Addition of Crab Apple (Malus baccata). American Journal of Food Science and Technology. 2017; 5(1):19-22. doi: 10.12691/ajfst-5-1-4.

Correspondence to: Anita  Kumari, Department of Nutrition Biology, School of Interdisciplinary and Life Sciences, Central University of Haryana, Mahendergarh, Haryana -123039, India. Email: e-anikum_fsn@yahoo.com

Abstract

Apple cultivation is main occupation of farmers in dry and high hills of Himachal Pradesh but this species of crab apple (Malus baccata) is grown wildly in the state but due to their smaller size, improper shape, poor colour, the fruit could not fetch good market value and gone as waste. By considering these parameters of the fruit, the study was conducted to evaluate nutritive composition and to develop food products i.e. fruit bar/ gelatinized layers and apple jam from highly nutritious underutilized fruit. The fruit contain high amounts of vitamin C content (17.13 mg/100g) and pectin content (5.57 % as calcium pectate). The nutritive composition in crab apple based fruit bar/ gelatinized layers and jam were studied during storage interval of 9 months. The results for fruit bar/ gelatinized layers shows that the TSS (0B), pH, ascorbic acid(mg/100g), total and non-reducing sugars (%) decreased from 750B – 74.370B, 3.06-2.96, 5.27-5.05, 64.67-62.49 and 8.26 – 5.32, respectively while acidity and reducing sugars(%) increased from 1.20 -1.37 and 55.98 -58.60 with the increase of storage intervals. Similar trend was observed for crab apple jam during storage interval. The prepared products viz., fruit bar/gelatinized layers and apple jam was subjected for sensory evaluation to a panel of members at different storage intervals i.e. (fresh, 3, 6 and 9 months of storage period) and the products were found as acceptable in terms of colour, taste, consistency/texture even up to storage interval of 9 months at ambient conditions.

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