Abstract:
Kirala (Sonneratia caseolaris) is one of the tropical fruit crops has less attention
from the people. So high amount of ripen fruits are wasted during the season
without getting any benefits. Therefore it is beneficial to use of modem innovative
preservation technologies to make value added product from them.
This study was directed to develop fruit cordial from ripen kirala fruits. During the
manufacture process, following precautions were followed to minimize the
browning and development of astringency taste of kirala fruits. At first, well ripened
fruits were treated with hot water containing Sodium Metabisulphide (SMS) as a pre
treatment to prevent the enzymatic browning reaction. Then fruit pulp was prepared
according to the convectional cordial production. Because each fruit contains large
number of small seeds embedded in the fleshy part of the fruit and mechanical
crushing with hard objects or blending ripe fruit damage seeds resulting a bitter
taste and a discoloration of the pulp.
Three different cordial samples (about 1% acidity & 52° brix) were developed
according to three different cordial formula. All the three samples are developed
according to the SLS standard and did the chemical analyzed for pH, acidity, brix.
These three samples (110, 911, 308) were subjected to sensory evaluation by using
35 untrained sensory panelist. Code number 911 was selected as a best sample
among the 3 samples according to the freedman statistical analysis.
