STUDIES ON EXTRACTION OF WOOD APPLE (Feronia limonia Swingle) PULP FOR VALUE ADDITION
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Date
2016-06
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University of Horticultural Sciences, Bagalkot
Abstract
A research investigation entitled “Studies on extraction of wood apple
(Feronia limonia swingle) pulp for value addition” was carried out in the Department
of Post-harvest Technology, College of Horticulture, Bagalkot during the academic
year 2015-16 to find out the suitable extraction methods and the best recipes for the
preparation of wood apple squash and nectar.
Among the different extraction methods, soaking wood apple pulp in hot water
(600C) at the ratio of 1: 2 + combination of pectinase (0.125%) and cellulase (0.125%)
enzymes for 2 hr recorded maximum pulp recovery, pulp per 100 ml of extract, TSS,
acidity, ascorbic acid and total sugars (74.60%, 37.30%, 5.830B, 1.94%, 3.12 mg/100
ml and 5.1%, respectively) and minimum pH (2.90) was observed. The highest score
for colour and appearance (7.67), flavour (8.17), taste (8.67), mouth feel (8.33) and
overall acceptability (8.21) was recorded in hot water extraction with cellulase
enzyme (0.25%). Hot water enzymatic extraction using pectinase (0.25%) or cellulase
(0.25%) or combination of pectinase (0.125%) and cellulase (0.125%), enzymes were
found best for obtaining good quality wood apple pulp with higher yield.
Wood apple squash prepared from recipe consisting of 27.5 per cent pulp +
500B + 0.1 per cent citric acid, scored higher values for overall acceptability (8.42)
and it was found to be optimum with respect to nutritional qualities and
microbiologically safe upto 3 months of storage under ambient conditions.
Wood apple nectar prepared from 20 per cent pulp + 200B found superior with
respect to overall acceptability (8.16) and nutritional qualities which was followed by
the 20 per cent pulp + 17.50B (7.97). The nectar was found to be microbiologically
safe upto 3 months of storage under ambient conditions.
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