DEVELOPMENT AND STANDARDIZATION OF WOOD APPLE (LIMONIA ACIDISSIMA) INCORPORATED NOVEL FOOD PRODUCTS

Aim: This study was planned to keep in view on the medicinal and nutritional importance of wood apple pulp, and to utilize them by value-added product as fresh pulp incorporated spread and its dry powder incorporated cookies. Objectives of the study: To develop food products by using wood apple pulp and its dry powder and to analysis the nutritional value antioxidant content and phytochemical properties in the developed food products. Methods: By using AOAC methods for nutrient composition the wood apple fruit incorporated food products were analyzed for the nutrients, namely moisture, protein, fat and ash, minerals like sodium, potassium, calcium, and iron. The carbohydrate content of the sample was computed by a different method. Results and Discussion: Based on the sensory evaluation both the products were highly acceptable (variation 3) for palatability. All major and minor nutrients were detected in the highly accepted (variation 3) food products. Conclusion: The wood apple pulp incorporated spread and wood apple dry powder incorporated cookies are low in cost but high in nutraceuticals. So, wood apple incorporated novel food products are good for health.