TECHNOLOGY GENERATION FOR MANILA TAMARIND (Pithecellobium dulce) PULVERIZE AND DESIGNING CONVENIENCE FOOD PRODUCTS
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Date
2018
Authors
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Publisher
MPUAT, Udaipur
Abstract
Technology generation for manila tamarind (Pithecellobium dulce)
pulverize and designing convenience food products
About 70% of Indian population inhabits in rural areas and the majority of them
reside in the vicinity of forest in form of different tribal communities. In India
utilization of wild plants by these tribal communities for nutritional as well as
medicinal purposes has been documented long back in ancient literature. In the
present day wild edible plants are particularly useful during famine and similar
scarcity situation. Even during normal times, wild plants provide materials of diet to
the less advanced section of human community. Although, these wild edible plants
play an important role in food security, but they are ignored hence known as
underutilized plants. However, only a small number of plants are widely used. Many
neglected and underutilized species are nutritionally rich and adapted to low input
agriculture. The erosion of these species can have immediate consequences on the
nutritional status and food security of the tribal population. Focusing attention on
neglected and underutilized species is an effective way to help a diverse and healthy
diet and to combat micronutrient deficiencies, the so-called ‘hidden hunger’.
Popularity of these wild fruits has recently decreased because of their higher
perishability and short shelf life as they are available as seasonal surpluses during
certain parts of the year and are wasted in large quantities..
In view of the problem of wastage of wild as well as underutilized because of
their perishability; the present investigation was undertaken as a step forward to
standardize techniques for preservation and long storage of Manila tamarind
(Pithecellobium dulce) fruit commonly known as “Jungle Jalebi. The study was
conducted in four phases for the study manila tamarind fruit was purchased from the
local market of Udaipur. Samples were cleaned and subjected to analysis. In the first
phase physical and nutritional characteristics of manila tamarind were assessed. The
physical analysis of fruit revealed that fruit consists of 66% of edible portion;
remaining was seeds and peel. It was quite acceptable in terms of colour, texture,
appearance and mouthfeel. The chemical analysis revealed that fruit consists of high
fibre and low carbohydrates and was also found rich vitamin C and phosphorus
content. It was also significantly higher in terms of polyphenol and antioxidant
content.
The second phase of study was standardization of drying technique. the edible
portion of fruit was dried through three different techniques i.e. open sun drying,
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solar tunnel drying and oven drying and were ground for development of pulverize.
The result showed that 7-8 hours of drying was suitable for drying of manila
tamarind. Solar tunnel drying was not found suitable for the pulverize. Visual and
organoleptic observation revealed that pulverize developed from sun drying was
most acceptable compare to other pulverizes. Therefore it was taken further for the
incorporation in different recipes.
In the third phase two convenient food products namely muffin cake and
chikki were developed through incorporation at 10,20,30,40,50 percent in which 40
percent incorporation was acceptable by panel members as compared to other
pulverizes. The developed products were stored for the period of six months.
In the fourth phase quality evaluation of product was performed in terms of
sensory and nutritional evaluation at 0,3,6 months. Muffin cake only sustained for
the period of three weeks and Chikki was evaluated upto 6 months and it was
organoleptically and nutritionally acceptable after 6 months storage. The shelf life
study was also conducted on manila tamarind fruit as well as sundried pulverize
which was stored for six months. The results indicated that both were quite
acceptable after storage of six months.
Dr. (Mrs.) Shashi Jain Swati Shukla
Description
Technology generation for manila tamarind pulverize and designing convenience food products
Keywords
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Citation
Shukla, S. and Jain , S.