Drying of Peepal (Ficus religiosa) leaf and fruit for development of soup
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Date
2020-08
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CCSHAU,HiSAR
Abstract
The present research work entitled „Drying of peepal (Ficus religiosa) leaf and fruit for
development of soup‟ was carried out to optimize drying and storage quality assessment of peepal leaf
and fruit powders and standardized the incorporation of powders to tomato soup for consumption. Fully
mature peepal leaf was selected on the basis of highest amount and maximum retention of antioxidant
activity on drying. Tray dried fully mature peepal leaf and fruit had the highest total antioxidant
activity 86.21 and 89.00% DPPH scavenging activity and sensory quality compared to shade and
fluidized bed drying. Tomato soup incorporation with peepal leaf and fruit powder, upto five percent,
improves all the sensory parameters, colour & appearance, taste, mouthfeel, flavor and overall
acceptability except colour & appearance score decreased with fruit powder.
Peepal leaf and fruit had 2.68 and 0.76% crude fat, 12.69 and 8.44% crude protein, 24.34 and
72.24% crude fibre, 10.47 and 4.94% ash, 188.30 and 848.78 mg/100g calcium and 7.42 and 88.10
mg/100g phosphorus content. Peepal leaf had total carotenoids, alkaloids and total phenols of 0.014
mg/100g, 4.66% and 24.48 mg/100g while fruit powder had 0.760 mg/100g, 0.72% and 1.11 mg/100g,
respectively. Total antioxidant activity and overall acceptability of tomato soup prepared from six
months stored peepal leaf and fruit powder decreased from 24.75 to 24.61% and 8.48 to 8.35 for leaf
powder while 24.87 to 24.74% and 8.58 to 8.28 for fruit powder compared to fresh powders, at five
percent level of incorporation. Tomato soup with peepal leaf powder had highest crude protein and ash
as compared to control whereas crude fibre and total antioxidant activity were highest in soup with
peepal fruit powder.
Peepal leaf and fruit powders, packed in aluminium laminated pouch with and without
vacuum (ALP and VALP) and low density polyethylene pouch with vacuum (VLDPE) were stored at
room temperature. Powders packed in VALP had the highest total carotenoids (0.013 and 0.754
mg/100g) and rehydration ratio (2.60 and 2.33) while lowest moisture (4.75 and 4.54%), water activity
(0.199 and 0.184) and non enzymatic browning (0.656 and 0.739 OD) during three months storage.
Peepal leaf and fruit powders in all packaging were well acceptable for six months however, total
antioxidant activity, alkaloids and total phenols were highest i.e., 82.34 and 86.21%, 4.27 and 0.70%,
23.67 and 1.10 mg/100g, respectively in VALP packed peepal leaf and fruit powder.