ISHS Acta Horticulturae 696: VII International Symposium on Temperate Zone Fruits in the Tropics and Subtropics - Part Two
UTILIZATION OF PLUM FOR THE PREPARATION OF APPETIZER |
| Authors: | V. Singh Barwal, R. Sharma |
| Keywords: | plum, appetizer, sensory analysis, physico- chemical characteristics |
| Abstract:
A study was undertaken to develop a palatable and acceptable plum appetizer with species and herbs. Various products were prepared using two spice recipes and were judged by panelists for colour, taste, flavour, body and overall acceptability and were also analysed chemically. The product prepared by using 30% fruit pulp at 40o Brix total soluble solids along with appropriate content of medicinal herbs and spices extract was found the most acceptable | |
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