Storage Stability and Sensory Quality Assessment of Value-added Kokum Mukhwas Prepared from Rind Waste
Arti Adhau, Jitendrakumar Kadam, Prakash Sanap, Vijay Damodhar, Pravin Dalavi
European Journal of Nutrition & Food Safety · pp. 189–203 · Published 22 Nov 2025
10.9734/ejnfs/2025/v17i111904Abstract
The experiment was conducted in Completely Randomized Design (CRD), with four major treatment and at ambient storage conditions. At 0, 30, 60, 90 and 120 days in the storage, observations were conducted regarding changes in the physical, chemical, total plate count and sensory quality parameter of kokum mukhwas. In kokum mukhwas it was observed that all the chemical parameters such as reducing sugar, total sugar, total soluble solids, titratable acidity, moisture contents exhibit an increasing trend while decreasing trend was observed in protein, ash, fat, content of the kokum mukhwas during 120 days of storage period. As regards the organoleptic evaluation the kokum mukhwas prepared treatment T2 with (45% kokum rind and 20% rock sugar) with 35% constant: roasted fennel seeds (20%), muskmelon seeds (10%), black salt (1%), mulethi powder (4%), obtained highest sensory score at 120 days of storage.
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