Stabilizers are used to enhance the textural properties and shelf-life of the foods without
altering their nutritional properties. The availability of a wide array of stabilizers makes the …

The main objective of the study was to evaluate the packaging materials to maintain quality
of enriched fruit bars during storage. The experiment was laid out in CRD with 10 treatments …

Abstract The Siam orange (Citrus nobilis L.) has low economic value because of its sour
taste and unattractive appearance. However, processing the fruit into nectar can increase its …

Aims: To study the effect different packaging materials on shelf-life and quality of blended
fruit leather. Place of Study: The present investigation was carried out at the Department of …

Guava (Psidium guajava L.) belongs to family Myrtaceae and is a native of tropical America.
It is one of the important commercial fruit of tropical as well as subtropical regions. It emits a …

Small balls of 'Ladoos' were made by using blended aonla fruit of three cultivars with refined
and raw sugar, ginger and cardamom flavours. The prepared 'Ladoos' were stored in pet …

The topic of job satisfaction as a predictor of employee turnover is important because it can
affect the performance and stability of organizations. In the context of public universities in …

The study aims to obtain the best CMC concentration and to maintain the stability of red
guava syrup during storage. The experimental design used for analyzing the results of …

The study was carried out on the preparation and storage stability of guava-chiku blended
fruit leathers. Guava and chiku pulp was blended in the ratio of 100: 0, 90: 10, 80: 20, 70: 30 …

ABSTRACT A soursop leather was prepared, and its physicochemical and sensory
properties were assessed. The preparation of the leather was carried out based on an …