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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Formulation and sensory evaluation of value added products developed with underutilized Garcinia indica fruit

Author(s):

Sowmya M, Aparna Kuna, Manas Ranjan Sahoo, Premi Devi Mayengbam, Dasgupta M and Sreedhar M

Abstract:
Garcinia indica commonly known as kokum, has lot of medicinal properties and commercial importance, but the crop remains neglected and hence there is a need to concentrate on diversification and popularization of such underutilized fruits through development of value added products. To take advantage of health promoting properties of Kokum, five different value added products namely, Kokum pickle (KP), Kokum sauce (KS), Kokum sambar mix (KSM), Kokum spice candy (KSC), Kokum popsicles (Kpops) were developed and standardized. Sensory evaluation was conducted on all the products and the results indicate that, Kpops were highly acceptable among all other kokum products, followed by KS, KSC, KP and KSM with good acceptability scores. Value addition of Kokum fruits will improve the consumption by different communities and also reduce the post harvest losses of the underutilised fruit, apart from promoting several health benefits.

Pages: 435-439  |  1711 Views  866 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Sowmya M, Aparna Kuna, Manas Ranjan Sahoo, Premi Devi Mayengbam, Dasgupta M and Sreedhar M. Formulation and sensory evaluation of value added products developed with underutilized Garcinia indica fruit. J Pharmacogn Phytochem 2019;8(1):435-439.

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