Abstract:
This study was conducted to process “Hog-Plum” and specify its quality parameters by
different organoleptic and proximate analysis. The fruits were collected from the local
market, washed, cut into pieces, then oven dry method use (80-85⁰c for 3-4 hour). After
the dry Hog-Plum pieces blend to powder. It contained dry powder 76% moisture, 6.8%
fat, 4.6% Ash, 8.75% Protein and Hog-Plum Raw 85% moisture, 86.69%,Ash, 4.6%,
Protein, 9.89% The powder was used to prepare Instant Powder drinks with 15% dry
Hog-Plum powder with 84% sugar with citric acid .5% and .5% ascorbic acid and few
amount of colour (S1) and 15% dry Hog-Plum powder with 80% sugar with citric acid
0.5% and ascorbic acid .5% with few amounts of colour and salt and xanthan gum (S2).
The sensory evaluation of Instant Powder Drinks of S1 Vs S2 was carried out by 30
panelists on a nine-point hedonic scale for different sensory parameters such as
appearance, flavor, taste, texture and overall acceptability. In quality parameter test S1
showed a positive result and it was approved to be the best in all sensory attributes by the
panelists. The study also revealed that S1 was more acceptable than S2 among the
panelist. The quality and shelf life of the developed drinks with S1 & S2 were also
studied.
