PHYSICO-CHEMICAL CHARACTERIZATION AND PRODUCT DEVELOPMENT FROM LOCAL CITRUS GERMPLASMS AVAILABLE IN THE SOUTH WESTERN REGION OF BANGLADESH

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October – November 2013, vol. 3, no. 2
pages: 141-145
Article type: Food Sciences of Food Sciences
Abstract: The experiment was carried out to study the physico-chemical characteristics of 20 selected citrus fruits germplasm of South Western region of Bangladesh during July 2010 to January 2012. There was significant variation among the germplasms in relation to fruit characteristics and organolaptic evaluation. Better performance was found in germplasm No. 20 in respect of total fruit weight, weight of seed and skin thickness of fruits. Germplasm No.1 showed better performance in respect of percentage of edible portion and germplasm No. 6 in respect of percentage of non edible portion. The total soluble solids found higher in germplasm No. 20 (12.23 %) and titratable acidity in germplasm No. 16 (49.33 %). Vitamin C and carotenoids found maximum in germplasm No. 20 (442.70 mg/100g). Germplasm No. 4 and 12 was better in respect of anthocyanin (0.10 mg/100gm) and flavonoids (0.19 gm) content of fruit pulp. Considering desired fruit characteristics germplasam No. 20 (pummelo) was found better. Citrus fruits' squash was successfully prepared by using 60 g sugar containing treatment consisting 50-80 g of sugar with 10 g variation of sugar in three treatments without changing other ingredient. Citrus fruits jelly was successfully prepared by using 300 g sugar containing treatment consisting 250-350 g of sugar with 50 g variation of sugar in three treatments without changing other ingredient. Citrus fruits jarok was successfully prepared by using 55 g salt containing treatment consisting 50-60 g of salt with 5 g variation of salt in three treatments without changing other ingredient.
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