Published Paper Details:

In the present study entitled preparation and formulation of apple butter where carried out in Department of Food Process Technology, SCFT, Ghargaon. The principle ingredients were used apple, sugar, spices (cinnamon and nutmeg powder). The study was under taken to produce stable and organoleptically preferred apple butter with four different concentration of Total Soluble Solid (TSS) i.e. S1 (TSS=50?Brix), S2 (TSS=55?Brix), S3 (TSS=60?Brix), S4 (TSS=65?Brix). Sodium benzoate is used as preservative. The organoleptic properties were judged on basis of colour texture, consistency, taste and over all acceptability by using 9 points hedonic scale. The result shown that sample no 3 containing 60 ?Brix got high score in all parameter and selected as final product. The selected product S3 (60?Brix) have good nutritional values i.e. carbohydrate (95.44), protein (1.80), ash (<0.1) and energy (388.96). The storage potential of butters was observed up to 12 weeks. All samples showed slight change in TSS, colour and acidity. The minimum physiochemical quality attributes were deteriorated due to addition of preservative. The samples were completely free from spoilage due to higher total soluble solid and antimicrobial properties present in apple.