Open Access
Subscription Access
Open Access
Subscription Access
Processing, Preservation and Quality Evaluation of Sweetened Anardana
Subscribe/Renew Journal
This study relates to the development of sweetened Anardana by using osmodehydration technology combining with coating of pomegranate arils and its quality evaluation during different storage conditions. Pomegranate fruits were subjected for blanching, then arils were separated carefully with minimum damage by hand peeling and further dipping arils in 40 per cent hypertonic sugar solution for overnight at room temperature (25±2°C for about 14 hrs) was conducted. Drained arils were partially dehydrated in a cabinet drier at 45±2°C for 16 hrs, subsequently coating with a mixture of glucose powder containing CMC (0.2%), sodium alginate (0.1%) for binding and sodium citrate (0.1%) for preservation followed by drying in cabinet dryer again. The step of coating and drying was repeated twice as moisture in arils was absorbing coating material and again appearing moist. Finally drying was done till desired level of moisture i.e. 10 per cent was attained. The experimental results showed that there was a significant loss in vitamin C content, slight decrease in moisture, ash, non-reducing sugars while there was increase in acidity, reducing sugars and total sugars. In case of refrigerated sample, the rate of change was significantly slower than the ambient sample. Microbial analysis showed that, there was increase in total plate count as well as yeast and mold count. Vacuum packed sample in multilayer bags i.e. standy pouches stored under refrigerated condition was found to be the best in terms of retaining chemical, microbial and sensory quality parameters over the storage period of 60 days.
Keywords
Processing, Preservation, Quality Evaluation, Sweetened Anardana.
Subscription
Login to verify subscription
User
Font Size
Information
- Anonymous (1969). Wealth of Indian raw materials, Publication and Information Directorate. Council of Scientific and Industrial Research, New Delhi, 8:321.
- AOAC (2005). Official methods of analysis. Association of Official Analytical Chemists, Inc. Arlington, USA.
- Dhandar, D.G. and Singh, D.B. (2002).Current status and future needs for the development of pomegranate. In: Programme and discussion papers, National Horticulture Conference, p.12., NEW DELHI, INDIA.
- Garande, V. K., Masalkar, S. D., Gaikwad, R.S. and Patil, R.S. (2004). Studies on preparation and storage of Anardana, April, Science Digest, 24 (4):283-285.
- Kingsly, A.R.P., Singh, D.B., Manikantan, M.R. and Jain, R.K. (2006). Moisture dependent physical properties of dried pomegranate seeds (Anardana), J. Food Engg., 75:492-496.
- Mahajan, B.V.C., Chopra, S.K. and Sharma, R.C. (1992). Processing of wild pomegranate (Punica granatum L.) for Anardana: Effect of thermal treatments and drying modes on quality. J. Food Sci.&Technol., 29:327-328.
- Patil, J. N., Satwadhar, P. N., Machewad, G. M., Pawar, V. D. and Sakhle, B.K. (2003). Studies on process standardization for preparation of Anardana. J. Food Sci. & Technol., 40:429-431.
- Pruthi, J.S. and Saxena, A.K. (1984). Studies on Anardana (Dried pomegranate seeds). J. Food Sci.& Technol., 21:296-299.
- Singh, D.B., Kingly, A.R.P. and Jain, R. K. (2006). Studies on separation techniques of pomegranate arils and their effect on quality of Anardana, J. Food Engg., 79:671-674.
- Singh, D. and Sethi, V. (2003). Screening of pomegranate genotypes for the preparation of quality grade Anardana. J. Food Sci. & Technol., 40(2):236–238.
Abstract Views: 377
PDF Views: 0