CENTER FOR VOCATIONAL & TECHNICAL

EDUCATION

OF

S.N.D.T. WOMEN’S UNIVERSITY

AT

PREMLILA VITHALDAS POLYTECHNIC

B.VOC IN FOOD PROCESSING AND TECHNOLOGY

SEM V

TECHNOLOGY OF FRUITS & VEGETABLES PRACTICAL

PREPARED BY: DISHA GHAG

 CERTIFICATE

Class: Year:

This is to certify that the work entered in this manual is the work of

Miss

of Semester ___________ Roll no. ____________ has satisfactorily completed the

required number of practical and worked for the semester of the year 2019-2020 in the
college laboratory as laid down by university.

Head of the Internal Examiner

Department Subject Teacher

Date: Department of
 INDEX
Sr. EXPERIMENT DATE SIGN
No.

1. LITCHI SQUASH

2. POMEGRANATE JELLY

3. VEGETABLE SAUCE

4. VEGETABLE CHIPS

5. DATES JAM

6. KIWI CRUSH

7. BEETROOT CONCENTRATE

8. LEMON CORDIAL

9. DRY FRUIT PICKLE

10. OSMOTIC DEHYDRATION OF VEGETABLE

INSTANT MIX
11. i) PAV BHAJI
ii) BATATA WADA

12. ASSESSMENT – INSTANT MIX

13. ASSESSMENT – DRUMSTICK PICKLE

14. INDUSTRIAL VISIT

 Experiment No. 01
LITCHI SQUASH

Aim: To prepare Litchi Squash from given sample of Litchi.

Ingredients: Litchi, Water, Sugar, Preservatives, Colour & Flavour etc.
Observations or Formulation of the product:
Calculations:

FSSAI Standards:
TSS – Min 40%
Fruit Content – Not less than 25%
Acidity expressed as citric acid (max) – 3.5%

Costing:

Sr.
Item Rate Quantity Cost (Rs.)
No

1.       

2.      

 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of Litchi gives _____ ml of litchi squash at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF LITCHI SQUASH

Selection of Raw Material

Weighing

Washing

Peeling & Deseeding

Cutting

Steam Blanching (for 3 mins)

Pulping

Preparation of sugar syrup

(1 : 1.7 : 1.3)

Mixing

Addition of citric acid and KMS

Filling in Sterlised bottles

Pasteurisation

Cooling

Labelling

Storage
 Experiment No. 02
POMEGRANATE JELLY

Aim: To prepare Pomegranate Jelly from the given sample of Pomegranate.

Ingredients: Pomegranate, Water, Sugar, Preservatives, Colour & Flavour etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:
Fruit Content: - Shall not be less than 45 % by weight
Total soluble solids (m/m) : - Not less than 65.0 percent

Costing:

Sr. Bottles
Item Rate Quantity Cost (Rs.)
No
Sterilization (at 100 oC
1.        mins
for 30

2.      
Sterilised Bottles
 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of pomegranate gives _____ gm of pomegranate jelly at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF POMEGRANATE JELLY

Selection of Raw Material

Weighing

Washing

Peeling

Juice Extraction

Straining

Addition of Sugar Addition of pectin +

sugar & Citric Acid

Bottles
Heating (Adjust it to 58 oBrix)

Sterilization (at 100 oC

for 30 mins

Addition of citric acid and KMS

Sterilised Bottles

Filling

Pasteurisation

Cooling

Labelling

Storage
 Experiment No. 03
VEGETABLE SAUCE

Aim: To prepare Beet Root & Carrot Sauce from given sample of vegetables.
Ingredients: Beet root, Carrot, Onion, garlic, Spices & Condiments, preservatives etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:
Total Soluble Solids (salt free basis) (m/m) – Not less than 15 %
Acidity – Not less than 1.2%

Costing:

Sr.
Item Rate Quantity Cost (Rs.)
No

1.       

2.      

 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of Beet root & carrot gives _____ gm of sauce at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF VEGETABLE SAUCE

Selection of Raw Material

Weighing

Washing

Cutting

Steam Blanching (for 3 mins)

Pulping

Straining Addition of Spice bag

(Cloves, Cinnamon,
black pepper, coriander
Cooking Pulp with one third quantity of sugar powder, cumin and chilli
powder, ginger, garlic)

Cooking and then addition of remaining sugar Bottles

and salt

Sterilization (at 100 oC

for 30 mins
Judging the end point

Sterilised Bottles
Filling

Cooling

Labelling

Storage
 Experiment No. 04
VEGETABLE CHIPS

Aim: To prepare Vegetables chips from given vegetables samples.

Ingredients: Sweet potatoes, Bitter Gourd, Yam, Gavar, Preservatives, etc.
Observations or Formulation of the product:
Calculations:

FSSAI Standards:
Yam: - moisture not more than 7%
Sulphur Dioxide – not more than 2000 ppm
Bitter gourd: - Moisture content not more than 6%

Costing:

Sr.
Item Rate Quantity Cost (Rs.)
No

1.       

2.      

 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of Vegetables gives _____ gm of Vegetables chips at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF VEGETABLE CHIPS
 Selection of Raw Material
Experiment No. 05
DATES JAM
Weighing

Aim: To prepare dates jam from given samples of Dates.

Ingredients: Dates, Sugar, Preservatives etc. Washing
Observations or Formulation of the product:
Calculations:
Sweet Potato Bitter Gourd Elephant Foot Yam Cluster beans
FSSAI Standards:
Total soluble solids (m/m) - Not less than 65.0 percent
Cutting shall be manufactured
The product Cutting
from not less than 45 Cutting Cutting
percent, by weight, of original
prepared, fruit, exclusive of any added sugar or optional ingredients of finished product.

Pre-treatment Pre-treatment
Pre-treatment
Costing: Steam
with 10% brine with 0.5% tartaric
with 5% brine blanching
colution for 30 acid
colution for 10
mins
mins
Sr.
Item Rate Quantity Cost (Rs.)
No Pre-treatment
(buttermilk
Steam
1.    Steam     solution& masala
Water blanching
blanching blanching for 15-20 mins)
2.      

 3.   Dehydration (at   Dehydration (at 60   Dehydration (at

Dehydration (at
60 0C until dry 0
C until dry 60 0C until dry
60 0C until dry
       
Total  
Total cost = Overhead 30% + Cost of the product
Frying Frying Frying Frying

Packaging Packaging Packaging

Packaging

Labelling Labelling Labelling

Labelling

Storage Storage Storage Storage

Yield: _____ gms of Dates gives _____ gm of dates jam at Rs. ___________________.
FLOW DIAGRAM: -
PREPARATION OF DATES JAM
Selection of Raw Material

Weighing

Washing

Deseeding

Pulping

Boiling

Addition of Sugar

Add Citric Acid

Cook till 68 oBrix

Cooling

Filling in Sterlised bottles

Cooling

Labelling

Storage
 Experiment No. 06
KIWI CRUSH

Aim: To prepare Kiwi Crush from given sample of Kiwi.

Ingredients: Kiwi, Water, Sugar, Preservatives, Colour & Flavour etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:
Min 25% of fruit juice or puree in the final product
TSS – min 55 %
Acidity – expressed as Citric Acid – Max 3.5%

Pectin

Costing: Bottles
Sr.
Item Rate Quantity Cost (Rs.)
No Sterilization (at 100 oC
for 30 mins
1.       
Sterilised Bottles
2.      

 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product
Yield: _____ gms of kiwi gives _____ gm of kiwi crush at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF KIWI CRUSH
 Selection of Raw Material

Weighing

Washing

Cutting

Blanching (for 3 mins)

Pulping

Adjust acidity to 3.5% and addition of sugar

Mixing

Addition of preservatives

Filling in Sterlised bottles

Pasteurisation

Cooling

Labelling

Storage
 Experiment No. 07
BEETROOT CONCENTRATE

Aim: To prepare Juice concentrate from given sample of Beet root.

Ingredients: Beet root, Preservatives, etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:
Water capacity of container shall not occupy less than 90%

Costing:

Sr. Bottles
Item Rate Quantity Cost (Rs.)
No
Sterilization (at 100 oC
1.        mins
for 30

2.      
Sterilised Bottles
 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of beetroot gives _____ gm of beetroot concentrate at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF BEETROOT CONCENTRATE
 Selection of Raw Material

Weighing

Washing

Pulping

Extracting the juice through muslin cloth

Flitration

Concentration (Distillation for 24hrs until concentrate obtained)

Filling in Sterlised bottles

Cooling

Labelling

Storage

Experiment No. 08
LEMON CORDIAL
Aim: To prepare lemon cordial from given sample of lemon.
Ingredients: Water, Sugar, Preservatives, Colour & Flavour etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:
Min % of fruit juice/puree in the final product – 25 %
TSS – min. 30%
Acidity expressed as citric acid – Max 3.5 %

Costing:

Sr.
Item Rate Quantity Cost (Rs.)
No

1.       

2.      

 3.      

 4.      
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of lemon gives _____ gm of Lemon Cordial at Rs. ______.
FLOW DIAGRAM: -
PREPARATION OF LEMON CORDIAL
Selection of Raw Material

Weighing

Washing

Cutting

Squeezing

Straining Juice

Filling

Clarification
(15-20 days)

Seperate out clear liquid

Adjust Acidity to 1.5%

Bottles

Addition of Sugar Syrup Sterilization (at 100 oC

for 30 mins

Filling
Sterilised Bottles

Pasteurisation

Labelling

Storage

Experiment No. 09
DRY FRUIT PICKLE
Aim: To prepare Dry fruit pickle from given sample of dry fruits.
Ingredients: Dry fruits, Sugar, Preservatives, etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:

Costing:

Sr.
Item Rate Quantity Cost (Rs.)
No

1.       

2.      

 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of Dry fruits gives _____ gm of pickle at Rs. ______.

FLOW DIAGRAM: -
PREPARATION OF DRY FRUIT PICKLE
 Selection of Raw Material (Mix Dry Fruits)

Weighing

Cooking with water + sugar

(2-3 mins)

Stop cooking and soak

(for 5 mins)

Turning on flame

Bottles
Addition of spices (red chili powder, jeera powder)
Sterilization (at 100 oC
for 30 mins

Cooling
Sterilised Bottles

Filling

Labelling

Storage
 Experiment No. 10
OSMOTIC DEHYDRATION OF VEGETABLES

Aim: To carry out Osmotic Dehydration of vegetables.

Ingredients: Vegetables, Water, Sugar, Preservatives, etc.
Observations or Formulation of the product:
Calculations:
FSSAI Standards:

Costing:

Sr.
Item Rate Quantity Cost (Rs.)
No

1.       

2.      

 3.      

       
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _____ gms of vegetables gives _____ gm of dry vegetables at Rs. ______.
FLOW DIAGRAM: -
OSMOTIC DEHYDRATION OF VEGETABLES

Selection of Raw Material

(Bottle Gourd, Pumpkin, Cabbage)

Weighing

Washing

Cutting

Pre-treatment (0.5% KMS)

Steam Blanching (for 3 mins)

Preparation of sugar syrup

70 oBrix

Dip pieces into sugar syrup (for 24 hrs)

Dehydration
(60 C until constant weight)
o

Cooling

Packaging

Storage
 Experiment No. 11
INSTANT MIX

Aim: To prepare Instant Pav bhaji & Instant Batata Vada.

Ingredients: Cauliflower, potatoes, capsicum, peas, onion, tomatoes, curry leaves, oil, green
chilli, ginger, garlic
Observations or Formulation of the product:
Calculations:
FSSAI Standards:
● Sorbic Acid: - Not more than 0.5%
● Anticaking agents like Carbonates of Ca and Mg, Phosphates of Ca and Mg, Silicates
of Ca or Mg or Na or silicon dioxide, Myristates, palmitates or stearates of
aluminium, ammonium, calcium, potassium or sodium - Not more than 2.0%
maximum singly or in combination

Costing: Batata Wada

Sr.
Item Rate (Rs.)/kg Quantity Cost (Rs.)
No

1.       

 2.      

 3.      

 4.      
Total  
Total cost = Overhead 30% + Cost of the product

Yield: _______ gms of Potatoes gives __________ gms of Instant Mix of Rs ________
FLOW DIAGRAM: -
PAV BHAJI BATATA WADA

Selection of Raw Material Selection of Raw Material

Weighing
 Weighing
Experiment No. 12
FRUIT OR VEGETABLE BASED INSTANT MIX – MASALA OATS
Washing Washing

Aim: To prepare instant

Peeling mix for masala oats
& Cleaning Water Blanching (until potatoes cooked)
Ingredients:
Masala Oats Steam
Mix Blanching Peeling

OATS - (Rolled Oats) – 1 cup - 90 gms

Carrots – (Washed, peeled and chopped into ½ cms cubes) – 25 gms Mashing
Cooking Vegetables

French Beans – (Washed and Chopped into ½ cms rings) – 25 gms

Tempering (oil, mustard seeds,
Green Mashed Potatoes
Peas – 25 gms and Mix well
asafetida, curry leaves, turmeric)
Tomatoes – 1 Large sized
Addition
Coriander Leaves – 1 of spices
Tablespoon – Plucked Addition of potatoes and salt

Salt - 1 tsp – 5.69 gms

Cook for 15-20 mins Cooling

Optional Ingredients: -
o
Cooling
Edible Vegetable Oil Dehydration
(groundnut or sunflower or safflower oil) – 1 tbsp (60 C until dry)
Maltodextrin – 2 tbspoon = 24 gms
Mix theDehydration (60 oC until dry)
above two ingredients to form powdered oil and mix Packaging
along withand
above ingredients.
Labelling

Or
*Alternatively temper the prepared oats with 1 tbsp of edible vegetable oil at the end.
Packaging & labelling Storage

For Tastemaker: -
Storage
Onion – 1 Large Sized
Garlic – 5 to 6 cloves
Turmeric powder – 0.5 gms
Chilli powder – 0.68 gms
Everest Pav Bhaji Masala – 2.7 gms
Badshah – Garam Masala – 0.5 gms
INGREDIENTS (Contd...)
For Preparation of Masala Oats from the above Instant Mix
Water – 2.5 Cups
Oil – 1 Tbsp * (if not added as a powder in the mix)
Method of preparation of Instant Masala Oats Mix: -
1. Dry Roast the Oats in a dry pan for 3-4 mins until golden and keep it aside to cool
and then pack it in a zip lock bag along with salt
2. Treat the Greens like Chopped Beans, Peas and coriander leaves with 0.5 % Na 2CO3
solution for 15 mins.
3. Steam blanch Carrots, Beans, peas and coriander for 3 mins and cool immediately in
iced water.
4. Treat Chopped Carrot, beans, peas and coriander in 0.5 % Potassium Metabisuphite
solution for 15 mins.
5. Slice the tomatoes into ¼ inch slices and steam blanch for 5 mins followed by cooling
and treatment in 0.5 % KMS solution for 15 mins
6. Dehydrate in a tray dehydrator at 60 oC until constant weight achieved (Caution:
Keep a watch so that the products do not get burnt)
7. Chop the dehydrated tomato slices and coriander leaves into small pieces.
8. Mix all the dehydrated veggies into the oats mix.
For Tastemaker
1. Slice the onions into long thin strips using sharp knife.
2. Slice the garlic pods into thin strips.
3. Place the onion and garlic slices into the oven for dehydration until constant weight
achieved.
4. Powder the both and mix it with other spice powders
5. Pack this taste maker separately in air tight zip lock bags.
Reconstitution Procedure: -
1. Take 2.5 cups of Water in a deep pan and Keep for boiling.
2. In boiling water, mix the instant masala oats mix and the taste maker into it and cook
it for 5 mins. Add additional water if it gets too thick.
3. The consistency of final product should be porridge like.
4. Healthy masala oats are ready to be served immediately. Do not keep it for long as it
may thicken as it cools. If it thickens you may adjust the consistency by addition of
water (in that case additionally salt may have to be added if needed as per taste)
FLOW DIAGRAM: -
PREPARATION OF INSTANT MASALA OATS

Selection of Raw Materials

PREPARATION OF TASTE MAKER: -

Rolled Oats Vegetables

Onion and Garlic

Dry Roast (3-4 mins) Washing

Carrot
Slicing
Cool Cleaning, Cutting

Weighing

Green Peas, Chopped

Carrot, Tomatoes
Beans, Coriander

Treatment with 0.5% Steam blanch

Na2CO3 (15 mins)

Steam blanch

Treat with 0.5% KMS for 15 mins

Dehydrate at 60 oC until dry

Chop tomatoes and coriander leaves into small pieces

Mix well

Packaging, Labelling and Storage

FSSAI Standards:
● Sorbic Acid: - NotDehydration
more than 0.5%
● Anticaking agents like Carbonates of Ca and Mg, Phosphates of Ca and Mg, Silicates
of Ca or Mg or Na or silicon dioxide, Myristates, palmitates or stearates of
aluminium, ammonium, calcium, potassium or sodium - Not more than 2.0%
maximum singly or in combination
Grind it into powder

Costing:
Packaging and labelling
Sr. No Item Rate (Rs.) Quantity Cost (Rs.)

1.       

 2. Storage
     

 3.      

 4.      

5.

10

11

12

13

14

15
Total  
 Total cost = Overhead 30% + Cost of the product

Yield: _______ gms of Rolled Oats gives __________ gms of Instant Mix of Rs ________
 Experiment No. 13
ASSESSMENT - DRUMSTICK PICKLE

Aim: To formulate and prepare drumstick pickle

Ingredients:
Drumstick pieces – 150 gms
Turmeric powder – 1.5 gms
Salt – 10 gms
Fenugreek seeds powder – 2 gms
Mustard seeds powder – 4 gms
Red Chilli Powder – 24 gms
Tamarind Paste – 50 gms
Garlic Paste – 10 gms
Oil (mustard) – 50 gms
Oil for frying (ground nut oil) – as needed (200 ml)

FSSAI Standards:
Costing:

Sr. No Item Rate (Rs.) Quantity Cost (Rs.)

1.       

 2.      

 3.      

 4.      

5.

10
Total  
 Total cost = Overhead 30% + Cost of the product

Yield: _______ gms of Drumsticks gives __________ gms of Instant Mix of Rs ________
FLOW DIAGRAM
PREPARATION OF DRUMSTICK PICKLE

Drumsticks

Washing

Peeling & Cutting Salt, Fenugreek seeds powder,

mustard seeds powder, crushed garlic
cloves, tamarind paste, mustard oil
Weighing

Frying
Weighing

Transfer in a mixing bowl

MIxing

Filling in Sterlised bottles

Cover with 3-4 tb spoons of mustard oil

Capping

Labelling

Storage
Experiment No. 14
INDUSTRY VISIT