[go: up one dir, main page]

Jayashree et al., 2018 - Google Patents

Standardisation, nutritional and sensory analysis of jackfruit Halwa.

Jayashree et al., 2018

Document ID
4027200421277154588
Author
Jayashree S
Jayasheela D
Publication year

External Links

Snippet

The study aimed to develop Jackfruit Halwa and to evaluate sensory and nutritional parameters. Jackfruit Halwa were prepared with different variations (T1, T2, T3, and T4) in sweetness. Statistical analysis was done to find the significant difference in sensory …
Continue reading at www.cabidigitallibrary.org (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF

Similar Documents

Publication Publication Date Title
Mondal et al. Product development from jackfruit (Artocarpus heterophyllus) and analysis of nutritional quality of the processed products
Sakhale et al. Standardization of process for preparation of fig-mango mixed toffee
Singh et al. Bael preserve-syrup as booster of human health as a health drink
Siddiq Plums and prunes
Acham et al. Physicochemical, microbiological and sensory quality of juice mix produced from watermelon fruit pulp and baobab fruit pulp powder
Milošević et al. Fruit quality, phenolics content and antioxidant capacity of new apricot cultivars from Serbia
Jayashree et al. Standardisation, nutritional and sensory analysis of jackfruit Halwa.
Mandal et al. Studies on processing and storage stability of bael (Aegle marmelos correa) squash for nutritional security
Khan et al. Development and quality evaluation of Tamarind plum blended squash during storage
Thanusan et al. PHYSICOCHEMICAL EVALUATION IN THE DEVELOPMENT OF PALMYRAH AND PINEAPPLE MIXED FRUIT TOFFEE.
KR101628347B1 (en) Corni fructus jam made from corni fructus pulp puree
Kumar et al. Effect of various recipes on chemical characteristics of mixed mango-papaya fruit toffee
Mandal et al. Studies on processing and storage stability of aonla (Emblica officinais Gaertn) syrup for nutritional security
ADJATEY EFFECT OF STORAGE TIME ON QUALITY CHARACTERISTICS OF WATERMELOM-PINEAPPLE AND SOURSOP JUICE BLEND PRESERVED WITH LIME.
Okakpu et al. Quality evaluation of mixed fruit juice produced from African bush mango, pineapple and orange
Jayashree et al. Standardization and nutritional evaluation of tamarind juice with stabilizers.
Dhodade et al. Development of Jam from Under Exploited Fruit Aliv (Meyna laxiflora Robyns)
Mandal et al. Standardization of processing and preservation technics for bael (Aegle marmelos correa) syrup
Sharma et al. Study on Development and Storage of Blended Pineapple (Ananas comosus L.) Mango (Mangifera indica L.) Crush
Murali et al. Development and Storage Behavior of Persimmon-based Flavored Functional Beverage
Mbusa Development of Micronutrient Mango Nectar Fortified With Moringa (Moringa Oleifera. Lam) Leaf Extract
Furukh Faiz et al. Effect of different levels of pulp concentration on processing of guava drink.
Ranathunga et al. Utilization of banana pseudo stem extract for the development of a ready to serve (RTS) drink
Awasthi et al. Storage studies of biochemical and sensory parameters of Indian gooseberry enriched wood-apple drink
VINAYAK Studies on preparation of blended jam of Carambola (Averrhoa carambola L.) and Mango (Mangifera indica L.)