JAIN, SHASHIGAUTAM, ANAMIKA2019-02-152019-02-152018Gautam, A. and Jain, S.http://krishikosh.egranth.ac.in/handle/1/5810095247Evaluation, star fruit, potential source, antioxidant and formulation of its productsEvaluation of star fruit(Averrhoacarambola) as potential source of antioxidant and formulation of its products. Tropical fruits, being rich in functional bioactives, are valued as one of the potential sources of antioxidants. Antioxidants are believed to control and reduce the oxidative damage in foods and bio-molecules by delaying or inhibiting the oxidation process caused by reactive oxygen species, thus enhancing the shelf-life and quality of the products as well as protecting the biological systems. Antioxidant compounds such as β- carotene, ascorbic acid and phenolics play therapeutic and preventive roles against several diseases such as aging, inflammation and certain cancers. Therefore, increased consumption of tropical fruits has been recommended by various health advocates for maintaining good health. The aim of present study was to evaluate the star fruit as potential source of antioxidant using physico-chemical properties, nutritional evaluation, micronutrient content,total antioxidant capacity and different processing methods. Products were formulated and evaluated for formulate the products to evaluate their nutritional quality, micronutrient content, total antioxidant capacity and shelf-life quality (three months). The fresh star fruit was procured from local market of Udaipur and subjected to physico-chemical and nutritional evaluation. Fresh star fruit was also processed using three processing methods i.e. high temperature treatment, low temperature treatment and drying to identify the processing with minimum losses of total antioxidant capacity and low in anti-nutrient content. Significantly higher antioxidant capacity was recorded in water boiling temperature, deep freezer temperature and sun drying treatmentviz. 77.641.50, 75.491.77 and 92.141.02 %. Fifteen products were formulated and subjected to evaluation of nutritional, micronutrient content and total antioxidant capacity. The total antioxidant capacity was higher in the products including; Star fruit chutney,Star fruit goli,Digestive mix,Carambola powder,Raita masala mix andJeerawan. These products were prepared using star fruit dry powder, so the total antioxidant activity was in the range of 69.860.29 % (raita masala mix) to 78.660.39% (carambola powder). The total phenolic content ranged between 1071.232.63 (raita masala mix) to 2992.370.45 (star fruit goli). Shelf-life study of star fruit products, stored at ambient temperature for three months revealed that there was a significant decrease in the sensory scores of star fruit products. The overall acceptability of the formulated products decreased over the storage period. The scores remained in the range of being “liked slightly” to “likedvery much” category on nine point hedonic scale after ninety days interval.The total antioxidant capacity of the formulated products was decreased during the storage of ninety days. The total antioxidant activity followed decreasing trend across the entire storage period of 90 days. Similarly, total phenolic content of the products were decreasing every month in the period of ninety days and ascorbic acid was also followed the decreasing trend like other parameter. Thus, it can be concluded that the star fruit can used to formulate different products in fresh as well as dry form and can be used as source of antioxidant. Keywords:Star fruit, antioxidant, phenolic compound, vitamin C, shelf-life, organoleptic evaluation Dr. Shashi Jain AnamikaGautamennullEVALUATION OF STAR FRUIT (AVERRHOA CARAMBOLA) AS POTENTIAL SOURCE OF ANTIOXIDANT AND FORMULATION OF ITS PRODUCTSThesis