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CONTENTS |
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CONTENTS:-
1. Importance of fruits and vegetables in human diet;
2. Principles of food preservation and processing;
3. Low cost methods of preservation and processing;
4. Other value added products;
5. Guidelines for safe food production;
6. Nutrients, dietary recommendations and deficiency symptoms. |
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DESCRIPTION |
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| India is the second largest producer of both fruits and vegetables. Fruits and vegetables are the reservoir of vital nutrients. Being highly perishable, 20-40% of the total production of fruits and vegetables goes waste from the time of harvesting till they reach the consumers. It is, therefore, necessary to make them available for consumption throughout the year in processed or preserved form and to save the sizeable amount of losses. At present, about 2% of the total produce is processed in India mainly for domestic consumption. Fruits and vegetables have great potential for value addition and diversification to give a boost to food industry, create employment opportunities and give better returns to the farmers. There has been a long-felt need for a book on this subject. The present book, therefore, has been prepared to cover in detail the topics of: (i) Importance of fruits and vegetables in human diet, (ii) Principles of food preservation and processing, (iii) Low cost methods of preservation and processing such as chemical preservation; preparation and preservation of fruit pulps, juices and beverages; pickles, chutney and sauces; preservation of vegetables by lactic fermentation; drying and dehydration; jams, jellies, marmalades and preserves, (iv) Other value added products, (v) Guidelines for safe food production, and (vi) Nutrients, dietary recommendations and deficiency symptoms. This book, simple and easy to follow, is intended for the use of housewives, entrepreneurs, farm women, teachers, students, processors, extension workers and progressive farmers. |
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