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Article

Valorization and Storage Stability Assessment of Underutilized Fruit Carambola (Averrhoa carambola) in Bangladesh

1Lecturer, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

2Assistant professor, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

3Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

4Professor, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh


American Journal of Food Science and Technology. 2014, Vol. 2 No. 4, 134-138
DOI: 10.12691/ajfst-2-4-5
Copyright © 2014 Science and Education Publishing

Cite this paper:
Kamrunnaher Monalisa, Md Zohurul Islam, S.M. Asif-Ul-Alam, Md Mozammel Hoque. Valorization and Storage Stability Assessment of Underutilized Fruit Carambola (Averrhoa carambola) in Bangladesh. American Journal of Food Science and Technology. 2014; 2(4):134-138. doi: 10.12691/ajfst-2-4-5.

Correspondence to: Md Zohurul Islam, Assistant professor, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh. Email: zohurulislam.engg@gmail.com

Abstract

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.

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