International Journal of Advanced Biochemistry Research

Biochem
Journal

Printed Journal   |   Indexed Journal   |   Refereed Journal   |   Peer Reviewed Journal

Vol. 8, Special Issue 6, Part B (2024)

Development of value-added product from sumac fruit

Author(s): A Vitoli Chishi, Sanjay Kumar Jain, Narayan Lal Panwar, Nikita Wadhawan and Bheru Lal Salvi
Abstract: Sumac (Rhus javanica) is an underutilized fruit growing naturally during the rainy season. It is a perishable fruit with nutritional and therapeutic qualities. It can either be used as a spice to improve the flavour and taste or also may be eaten as fruit. The fruits were dried to make powder and were dried in sun, shade and tray dryer. The average length, width and thickness of sumac were 5.45 mm, 4.54 mm and 2.52 mm, respectively. The average value of moisture content, vitamin-C, fibre, protein, ash, pH, TSS and titratable acidity were 10.3% (wb), 13.1 mg/100g, 22.1%, 2.80%. 4.57%, 3.29, 2.28 ºBrix and 3.32% respectively.
Pages: 110-112  |  123 Views  33 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
A Vitoli Chishi, Sanjay Kumar Jain, Narayan Lal Panwar, Nikita Wadhawan, Bheru Lal Salvi. Development of value-added product from sumac fruit. Int J Adv Biochem Res 2024;8(6S):110-112. DOI: 10.33545/26174693.2024.v8.i6Sb.1266
International Journal of Advanced Biochemistry Research
Call for book chapter