DEVELOPMENT OF ANARDANA FROM UNMARKETABLE FRUITS OF COMMERCIALPOMEGRANATE

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dc.contributor.advisorTHAKUR, N S
dc.contributor.authorKASHYAP, SHREYA
dc.date.accessioned2021-01-29T11:43:30Z
dc.date.available2021-01-29T11:43:30Z
dc.date.issued2021-01
dc.description.abstractABSTRACT The present studies entitled “Development of anardana from unmarketable fruits of commercial pomegranate” were conducted during 2019-2020 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Pomegranate fruit is rich source of anthocyanins, phenols, crude fibre, sugars, vitamins, minerals and antioxidants. It has become one of the commercial fruit of HP in recent years. However, sufficient amount of this crop goes waste because of fruit cracking. So, the present investigations were conducted to develop anardana from the cracked/unmarketable fruits of Kandhari Kabuli cultivar of this fruit. The arils after manual extraction were steam blanched (30 to 90 seconds) and best steam blanching time (60 seconds) was standardized to inactivate enzymes. Treated arils were then dipped in citric acid solution of varying concentrations for different time periods followed by sulphur fumigation (0.3% for 60 min) and one best treatment(dipping in 50 % citric acid for 5min) was selected for drying under various drying modes (mechanical cabinet drier, solar tunnel drier and open sun). Anardana prepared in the best drying mode i.e, mechanical cabinet drier was packed in four different packaging material including jute bags, polyethylene pouch (PEP), aluminium laminated pouches (ALP) and ALP with vacuum and stored under ambient (18-27oC) and refrigerated (4-7oC) temperature conditions for 6 months. Anardana packed in ALP with vacuum and stored under refrigerated conditions retained better quality during storage. However, quality changes were observed faster in ambient as compared to refrigerated storage conditions. Treated arils can also be dried under solar tunnel drier for the development of anardana with slightly higher moisture content as compared to mechanical cabinet drier. The cost of anardana prepared in mechanical cabinet drier was comparable to the cost of similar product available in the market.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810160720
dc.keywordsDevelopment,anardana, commercial pomegranate,unmarketable fruitsen_US
dc.language.isoEnglishen_US
dc.pages99+ven_US
dc.publisherUHF,NAUNIen_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment,anardana, commercial pomegranate,unmarketable fruitsen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF ANARDANA FROM UNMARKETABLE FRUITS OF COMMERCIALPOMEGRANATEen_US
dc.typeThesisen_US
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