African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 817

Full Length Research Paper

Effect of dried ginger powder, fennel powder, cumin powder and fresh ginger extract addition on supari from aonla (Emblica officinalis Gaertn)

P. Abishek Abraham, G. Nagamaniammai* and K. Ramasamy
Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur – 603 203, Tamil Nadu, India.
Email: [email protected]

  • Article Number - 91D07F626226
  • Vol.4(12), pp. 744 - 747, December 2010
  •  Accepted: 22 July 2010
  •  Published: 31 December 2010

Abstract

 

This work was carried out to study the nutraceutical and biochemical properties of value added supari from aonla (Emblica officinalis Gaertn). Aonla supari was prepared by osmotic dehydration (OD) process by placing fresh aonla fruit in various concentration of brine solution (2, 3 and 4% (W/V)). Dried ginger powder, fennel powder, cumin powder and fresh ginger extract have been taken in different proportions and the final product was optimized based on their physicochemical parameters. The percentage composition of total phenol content and tannin content seems to increase after OD and drying in all the treated samples. While, it was found that, titrable acidity and ascorbic acid content decreased. Sensory evaluation and microbiological analysis was also carried out for the samples. Based on the over all acceptability and the physicochemical analysis, the samples S3 (2% salt concentration with 5 g/ml of cumin powder, 2 g/ml of dry ginger powder and 2 g/ml of fennel powder) and R3 (3% salt concentration with 5 g/ml of cumin powder, 2 g/ml of dry ginger powder and 2 g/ml of fennel powder) were optimized for further studies.

 

Key words: Aonla Supari, cumin powder, Emblica officinalis, fennel powder, osmotic dehydration, sensory evaluation.

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