DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF AMLA (Phyllanthus emblica) POWDER FOR NUTRITIONAL BENEFITS
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Date
2007
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PAU Ludhiana
Abstract
The consumption pattern of amla products was surveyed by employing Interview-cum-questionnaire method in the households of various income groups. An exclusive market survey was also conducted in order to know the availability of amla products at commercial level and the brands under which the products are available.
From the household survey, it was found that amla is mostly consumed in the form of pickle, murabba, chutney, vegetable, chavanprash, juice and in raw form. It is the middle income group that consumes amla in the most diverse forms. From the market survey, it was found that amla is available in the form of murabba, powder, tablets, dried amla bits, Ayurvedic preparations like chavanprash & triphala and candy.
Fresh amla fruits of five cultivars were processed into powder by employing cabinet drying and no pretreatment. From the physico-chemical analysis of amla fruits and freshly prepared powder, the increase in TSS was found to vary from 24 – 38.09%; for acidity, 0.92 – 1.51%; for total sugars, 0.84 – 1.98% and for tannins, 0.80 – 1.16%. The decline in pH was recorded in the range of 0.14 – 0.34 whereas for ascorbic acid, percent loss was observed in the range of 14.93 – 28.89%.
Amla powder prepared from five different amla cultivars was used as a substitute to mango powder in selected daily food preparations which were then organoleptically evaluated for their consumer acceptance. From the physico-chemical analysis of amla powders at the end of three months, the increase in TSS was found to vary from 1.21 – 2.46%; for acidity, 0.14 – 0.45% and for total sugars, 0.09 – 0.15%. The decline in pH of powders was recorded in the range of 0.35 – 0.62; for ascorbic acid, percent loss was 14.16 – 19.07% and for tannins, 0.25 – 0.43%.
Cultivar Chakaiya was found to be appropriate for preparing preserves, chutneys and for daily consumption on account of its high TSS, total sugar and ascorbic acid content. From color point of view, the powder of cultivar NA-7 had the highest acceptability and can be preferred over other cultivars.
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