Utilization of aonla fruits (Phyllanthus emblica L) for preparation of foam-mat dried powder
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Date
2021-11-20
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College of Horticulture and Forestry Neri, Hamirpur (H.P.)
Abstract
The process for preparing instant aonla fruit powder from two cultivars of aonla viz.
Kanchan and Hathijhool, was standardized using the foam mat drying technology. The conversion of
aonla pulp to foam was enhanced by whipping the pulp for 2 minutes after adding 0, 2 and 3%
carboxy-methyl cellulose (CMC) and drying the resulting foam in a dehydrator (60±5°C) to a
consistent moisture content. With respect to desired foaming parameters (foam density, foam
expansion, and foam stability), physico-chemical, and sensory characteristics, drying foam with 3%
CMC was found to be the most appropriate. Among two cultivars of aonla dried powder contained
79.66- 84.00°B TSS, 7.09-7.13% moisture content, 0.99-139% tannin content, 20.62-20.96%
reducing sugars, 42.87-42.95% total sugars, 196.91-358.12 mg/100g ascorbic acid, 1.71-1.90%
titratable acidity, 3.06-3.11 pH and 173.73-174.26mg/100g total phenols. Storage of fruit powder
packed in aluminium and polyethylene pouches exhibited slight increase its moisture content and
titratable acidity with minimum changes in different chemical characteristics. The value of different
attributes after 90 days of storage of powder in polyethylene and aluminium pouches were 78.65,
79.01 °B TSS in Kanchan and 79.75, 80.26 °B TSS in Hathijhool; 8.0, 7.48 per cent moisture
content in Kanchan and 8.01, 7.74 per cent moisture content in Hathijhool; 2.16, 2.01 per cent
titratable acidity in Lalit and 2.04, 2.01 per cent titratable acidity in Hathijhool; 3.08, 3.06 pH in
Kanchan and 3.03, 3.01 pH in Hathijhool; 19.96, 20.03 per cent reducing sugars in Kanchan and
20.80, 20.83 per cent reducing sugars in Hathijhool; 41.97, 42.39 per cent total sugars in Kanchan
and 42.07, 42.40 per cent total sugars in Hathijhool; 350.77, 353.11 mg/100g ascorbic acid in
Kanchan and 187.51, 101.61 mg/100g ascorbic acid in Hathijhool and 0.69, 0.79 per cent tannin
content in Kanchan and 1.08, 1.21 per cent tannin content in Hathijhool, respectively with no
microbial growth in any of the sample. However, product packed in aluminium pouches exhibited better retention of nutrients as compared to polyethylene pouches. Further, ready-to-serve beverage prepared from aonla fruit powder of two cultivars were found most acceptable on 9-point hedonic scale. Thus, aonla cultivars Kanchan and Hathijhool can be utilized for preparation of self-stable powder using foam mat drying technique.