Article,
Preparation and Standardization of Coconut, Dry Dates & Jaggery "Ladoo" and its Storage Study
International Journal of Trend in Scientific Research and Development, 2 (5): 2462-2466 (August 2018)
Abstract
The calcium and iron is common problem in children' lack of nutrients is one of the factors. Coconut dry dates & Jaggery was used for the development of ready-to-eat Indian traditional sweet meal commonly known as "ladoo" with rich source of calcium, iron, and dietary fibers. In the present study was formulated to develop mineral added nutrient ladoo with the incorporation of dates and Jaggery in different proportion of coconut, jaggery, dates & other nuts. According to 9 points hedonic scale was observed that 32:30:28:10 ratios found best combination. The changes in the quality of coconut dry dates and Jaggery 'ladoo' packed in polypropylene (PP, 75µ) and during storage to establish the shelf life under ambient temperature conditions (20-30 0C). Nutrient analysis protein (8 g), fat (14 g), carbohydrate (46 g), crude fiber (2gm), calcium (2gm), moisture (6.66gm) and ash (2gm) were carried and showed better quality of ladoo. During storage it was observed that the product stored up to 2 months after 2 months the moisture and fat in the product was reduced hence dates and Jaggery supplemented ladoo suitable for children'. Dr. Anil Bukya | S. B. Khedkar | B. K. Dongare"Preparation and Standardization of Coconut, Dry Dates & Jaggery "Ladoo" and its Storage Study" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018, URL: http://www.ijtsrd.com/papers/ijtsrd18300.pdf http://www.ijtsrd.com/home-science/food-science/18300/preparation-and-standardization-of-coconut-dry-dates-and-jaggery-ladoo-and-its-storage-study/dr-anil-bukya
