Pummelo (Citrus grandis (L) Osbeck) is referred to a type of giant citrus fruit native to southern Asia and Malaysia belongs to the family Rutaceae. It is thought to be the ancestor of the grape fruit. Pummelos are an excellent source of antioxidant flavonoids, a good source of potassium, phosphorus, folic acid, citric acid, etc.
The processing of citrus juice industry faced formidable problems of excessive bitter taste in terms of “bitterness” and “delayed bitterness” of juice worldwide because it reduces the quality and commercial value of the product. The two main compounds which impart the bitterness in citrus fruits are naringin and limonin.
The present research work was carried out with a view to standardize the preparation of burfi at Animal Husbandry and Dairy Science Section, College of Agriculture, Nagpur during the year 2014-15 with five (5) treatments viz., T1 (70 parts khoa: 30 parts sugar), T2 (97.5 parts khoa: 2.5 parts stevia), T3 (95 parts khoa: 5 parts stevia), T4 (92.5 parts khoa: 7.5 parts stevia) and T5 (90 parts kh
Many techniques have been studied in order to extend the shelf life of fresh produce (fruits and vegetables), for example, low temperature and high relative humidity, controlled and modified atmosphere packaging/storage, etc. however, each has advantages and disadvantages. The maintenance of the quality of fresh produce is still a major challenge for the food industry.