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Loquat Fruit Research Paper

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Several different formal schemes are used to classify cheeses. Cheeses may be grouped according to unique manufacturing or processing procedures, consistency or rheology (softness or hardness), country of origin, general appearance (size, shape, color), source of milk, and chemical analysis. Cheeses may be categorized according to manufacturing procedures such as the method by which the curd is formed (by acid and/or coagulating enzyme) or the ripening agent (bacteria, mold, yeast, unripened).
However, only a few cheeses (blue, Camembert ,brick, Swiss) are characterized by distinctive ripening agents. Cheeses may also be classified according to rheology, or softness and hardness . However, there are no objective measurements of the softness …show more content…

Fruit color development increases and firmness decreases during the last 4 to 5 weeks of development. Loquat fruit should be picked at nearly full to full color development. Tasting a few fruit before to harvest will indicate which color fruit are harvestable. Depending upon the variety, peel color when ready to pick may be yellow to pale orange to dark orange. Harvesting is by hand. Cut clusters of fruit from terminal branches and then clip individual fruit from the cluster. Ripe loquat fruit may be stored in plastic bags in the refrigerator for several weeks. 2.2.5 Uses and Nutritional Value of loquat Loquat may be eaten fresh without the peel, combined with other fruits in fruit salads, used as a pie filling, and made into sauces and gelatin desserts, jams, and jellies. Fruit may also be canned, dried, frozen, and made into syrup. Loquat fruit are a good source of vitamins and minerals

TABLE 2.2 NUTRITIONAL COMPOSTION OF LOQUAT
CONSTITUENTS APPROXIMATE …show more content…

Yogurts had different properties depending on marmalade ratio and storage time. During storage, pH and viscosity of yogurts decreased, but the titratable acidity values increased, while sensory evaluations showed that, body and texture, flavor and overall acceptability scores were not affected significantly by storage time. In the sensory evaluations, yogurts containing 10% and 15% marmalade were preferred by panelists more than the other marmalade added samples. The results revealed that loquat marmalade can be used in manufacture of yogurt to increase

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