MALABAR TAMARIND (Garcinia gummigutta L.) : ANTIOXIDANT, ANTIMICROBIAL PROPERTIES AND DEVELOPMENT OF VALUE ADDED PRODUCTS
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Date
2019-06-13
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UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU
Abstract
Malabar tamarind (Garcinia gummigutta L.) is an important medicinal plant of
Indian Western Ghats. Investigation was carried out on evaluation of antioxidant;
antimicrobial properties and the development of value added products. Fruits were
dehydrated and found that, dry fruit rind contains Protein (7.60 g), Crude fiber (10.98 g),
Carbohydrates (61.68 g), Energy (537.04 kcal), Calcium (90.42mg), Potassium
(64.70mg), Magnesium (29.10mg), Zinc (38.76mg) and Iron (44.17mg) per 100 gram,
than in fresh rind. The dry rind also contains good amount of polyphenols (1.10mg),
flavonoids (2.48mg), tannins (2.76mg), anthocyanin (0.84mg) and hydroxy citric acid
(27.30mg) per 100 gram. Fruit rind concentration level of 60 mg/ 100 ml posses high
total antioxidant activity in dry rind (90.60 mgGAE/ 100g), compared to fresh rind (81.44
mgGAE/ 100g). Malabar tamarind dry fruit rind also shows maximum antimicrobial
activity (zone of inhibition) against both gram positive and gram negative food borne
pathogens. Among the developed value added products, chutney powder and candy
scored higher sensory scores for all the sensory parameters. Further, they were subjected
for consumer study to randomly selected (150 under graduates and 50 post graduates)
students of Horticulture College, Mudigere and both the products were highly accepted
by the consumers. The best accepted products were stored in HDPE pouch and glass jar
under ambient (26±4°C) and refrigerated (4° C) conditions. However, products kept
under both ambient and refrigerated condition showed good shelf life throughout three
months of storage period.