DEVELOPMENT AND STORAGE OF GRANULAR POWDER FROM WILD POMEGRANATE (Punica granatum L.)
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Date
2019-10
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UHF,NAUNI
Abstract
ABSTRACT
The present studies entitled “Development and storage of granular powder
from wild pomegranate (Punica granatum L.)” were conducted during 2018-2019 in
the department of Food Science and Technology, Dr Yashwant Singh Parmar University
of Horticulture and Forestry, Nauni, Solan (HP). Wild pomegranate (Punica granatum L.)
is an important wild fruit which is commonly called as “Daru” in HP and considered as
one of the commercial fruit. The edible part of its fruit is arils, which are rich in organic
acids including various antioxidants such as anthocyanins, phenols, ascorbic acid etc. So,
the present investigations were conducted to develop granular powder for instant use by
using different drying modes and their combinations to increase its shelf life by
incorporating oxygen and moisture scavengers as it is very sensitive to oxidation. Arils
were pre-treated (steam blanching for 30 sec followed by sulphur fumigation @ 0.30 %
for 60 min) and subjected to different drying modes and their combinations for the
preparation of granular powder (particle size of 710 µm). The granular powder from the
best drying mode (mechanical cabinet drier; 60 ± 2°C) possessing maximum desirable
sensory and physico-chemical characteristics were packed and stored in five different
packaging treatments including polyethylene pouch (PEP), aluminium laminated pouches
(ALP), ALP with oxygen scavenger, ALP with oxygen and moisture scavenger and ALP
with moisture scavenger and stored for six months under ambient (18-22 °C) and
refrigerated (4-7 °C) temperature conditions. The granular powder packed in ALP with
oxygen and moisture scavenger under refrigerated storage condition retained the best
quality of granular powder. Whereas, the quality of granular powder packed in same
packaging treatment was also good under ambient storage condition but the changes in
the quality was found faster as compared to refrigerated storage conditions. The cost of
production of this product was comparable to the cost of the similar product available in
the market.
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