Trends in Biosciences

The experiment was conducted in the Research Laboratory of Foods and Nutrition, Halina School of Home Science, Sam Higginbottom Institute of Agricultural, Technology and Sciences, Deemed-To-Be University. Three products viz., star-fruit jam, star-fruit candy, star-fruit jaljeera, star-fruit pickles were prepared with different levels 25% (T₁), 50% (T₂), and 75%(T3). The products were subjected to organoleptic test by a panel of 5 judges using the 9-point hedonic scale and chemical analysis was done by standardized methods. Based on sensory scores all the products were highly acceptable. In case of candy (75%) was highly acceptable. And in the case of pickles incorporation of jaggary it makes more acceptable, and in the case of jaljeera (50%) was highly acceptable. And from the economic point of view all the products prepared from star-fruit were easily accommodated by normal human being.