Preparation of Squash
Horticulture Guruji Practical Manual Exercise 14 Preparation of Squash HORT 321 This is a type of fruit beverage containing at least 25 percent fruit juice (or) pulp, 45% TSS, 1.0%…
Preparation of RTS
Horticulture Guruji Practical Manual Exercise 13 Preparation of RTS HORT 321 This is a type of fruit beverage that contains at least 10% fruit juice and 10% total soluble solids…
Preparation and extraction of juice
Horticulture Guruji Practical Manual Exercise 12 Preparation and extraction of juice HORT 321 i. Selection of fruit: Only fully ripe fruits are selected. Overripe and green fruits, if used, adversely…
Preparation of Pickles
Horticulture Guruji Practical Manual Exercise 11 Preparation of Pickles HORT 321 Mango Pickle:- Ingredients: Mango pieces- 1 kg, Salt - 150g, Fenugreek (powdered)- 25g, Turmeric (powdered) – 15g, Nigella…
Preparation of Jelly
Horticulture Guruji Practical Manual Exercise 10 Preparation of Jelly HORT 321 Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin-containing fruit extract, free from pulp,…
Preparation of Jam
Horticulture Guruji Practical Manual Exercise 9 Preparation of Jam HORT 321 Jam is a product made by boiling fruit pulp with a sufficient quantity of sugar to a reasonably thick…
Preparation of Tomato Sauce
Horticulture Guruji Practical Manual Exercise 8 Preparation of Tomato Sauce HORT 321 Sauces: Sauce is a product similar to ketchup, prepared from pulps of tomato or other fruits/ vegetables having…
Determination of physiological loss in weight of fruit
Horticulture Guruji Practical Manual Exercise 7 Determination of physiological loss in weight of fruit HORT 321 Required material Fruit (Sapota) Weighing machine PLW:- The initial weight of fruit was…
Determination of acids (citric and acetic acids)
Horticulture Guruji Practical Manual Exercise 6 Determination of acids (citric and acetic acids) HORT 321 (1) Citric acid Dissolve a known volume or weight of sample in a known volume…
Determination of total soluble solids (TSS)
Horticulture Guruji Practical Manual Exercise 5 Determination of total soluble solids (TSS) HORT 321 The TSS value is defined as the amount of sugar and soluble minerals present in fruit…
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