Flavour

Mathematics

Chemistry

Sugar

Food science

Kokum solkadhi is a delighted drink used as an appe tizer. Solkadhi is consumed during the lunch or dinner in konkan re gion. Solkadhi is generally prepared from kokum which is one of the most popular tropical fruits grown in Asia. The objective of this study w as to investigate the effect on packaging and quality aspect of kokum sol kadhi powder and thus suggest ways and means for production of good quality kokum solkadhi powder. There were three treatments viz., added kok um at 6% (T1), 8% (T2) and 10% (T3). The chemical (acidity, pH, TSS, reducing sugar, nonreducing sugar and total sugar) and sensory (textur e, colour, flavour and overall acceptability) analysis was carried. The ad ded kokum at 8% resulted in moderate titrable acidity, more stable red colou r during colour analysis and highest sensory score in sensory evaluation.

Development of Ready to Prepare Kokum Solkadhi Mixes and Its Quality Evaluation