Effect of Processing on Retention of Antioxidant Components in Value Added Amla Products

Amla (Emblica officinalis) is an important crop indigenous to Indian subcontinent which is used in alternative medicine, health foods and herbal products. It is also found to be a rich source of ascorbic acid and other bioactive substances as compared to any other fruits. The current research work was taken to study the effect of processing on retention of antioxidant components in value added amla products. Amla juice, amla ready to serve (RTS) beverage, amla squash and amla candy were prepared by following standard procedures as by the FPO specifications of Indian standards. Ascorbic acid content, total poly phenols, total flavonoids, tannins and total antioxidant activity were analysed in the prepared products immediately after the preparation and the results were taken for comparison with fresh amla towards finding out the retention of the antioxidant components during processing. Sensory qualities of the prepared products were evaluated. Among the processed amla products the antioxidant components were found maximum in juice followed by candy, squash and RTS. Amla squash scored highest for overall acceptability followed by RTS, candy and juice. Amla being rich in antioxidants should be minimally processed to retain its bioactive components.