Vol. 7, Issue 4 (2019)
Effect of processing on nutrient content of Lasoda fruit at different stages of maturity
Author(s): M Sujatha, V Vijaya Lakshmi, TV Hymavathi and T Supraja
Abstract: The nutrient content of lasoda fruit was estimated at various stages of maturity and blanching of the fruit from raw, ripe and dried stage. Moisture was found highest in ripe fruits (88.81±0.27%) and significant reduction (P˂0.05) of the moisture content from raw (88.21 0.04%) to dried stage (11.40 0.23%). There was a significant increase (P˂0.05) in moisture content in blanching for raw (88.77±0.02%) and ripe (89.41±0.15%) stages and reduction in the dried stage (10.39±0.07%). The carbohydrate content found highest in dried lasoda fruits (60.42±0.10). Protein was found that the lasoda fruits are promising source of protein ranging from 11.63± 0.34g to 1.97±0.01g in dried and raw fruit stage respectively. In lasoda fruit fat content was found to be high in dried fruit (2.05±0.01g). The highest crude fiber was observed in dried (5.72±0.11) lasoda fruits. The ash content was found highest in dried (5.43±0.12) lasoda sample followed by ripe (5.03±0.01) and raw (4.11±0.01) and the same trend was observed in blanching. There was a significant decrease (P˂0.05) in the β carotenoids content from 7.09±0.14µg/100g in raw stage to 9.21±0.18µg/100g of dried stage. Vitamin C in lasoda fruit was found significantly highest in fresh stage to dried fruit (0.28±0.01g).
Pages: 206-209 | 770 Views 94 Downloads
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How to cite this article:
M Sujatha, V Vijaya Lakshmi, TV Hymavathi, T Supraja. Effect of processing on nutrient content of Lasoda fruit at different stages of maturity. Int J Chem Stud 2019;7(4):206-209.
