Articles
UTILIZATION OF LOW VALUE POMEGRANATE FRUITS (PUNICA GRANATUM L. ‘KESAR’) FOR PREPARATION OF VALUE ADDED PRODUCTS
Article number
1089_64
Pages
459 – 471
Language
English
Abstract
Pomegranate (Punica granatum L.), locally known as Dhalimbe belonging to the family Punicaceae, is one of the favourite exotic table fruits grown in tropical, sub-tropical, arid and semi-arid regions of the world.
Sound pomegranate fruits fetch a fairly good price in the market.
However, low quality, cracked, damaged, spotted or small/undersized fruits for processing into value added products has not been exploited yet.
Therefore, there is a need to evaluate the physico-chemical and organoleptic quality of processed product prepared from low value fruits.
An investigation entitled Utilization of low value pomegranate fruits (Punica granatum L. Kesar) for preparation of value added products was carried out in the Department of Horticulture, College of Agriculture, Raichur, Karnataka, India during the years 2010-11 and 2011-12. Fresh pomegranate fruits of Kesar, which is a commercially important cultivar, were used for the study by collecting from the local market in Raichur city.
Fully matured, undersized (skin colour was light red) but cracked low value fruits were selected for the study for preparing different products such as RTS, squash and anardana imposing different treatments.
In RTS 15% juice, 10°Brix TSS, 0.40% acidity and with sodium benzoate 500 ppm was found to be the best for quality traits with good organoleptic scores for colour, taste, aroma and overall acceptability.
Squash prepared with 25% juice, 50°Brix TSS, 1.50% acidity and sodium benzoate 500 ppm was rated superior for quality attributes like TSS, sugar acid ratio and overall acceptability based on organoleptic evaluation.
Similarly, anardana treated with 1.5% KMS solution and dipped in 2.00% ethyl oleate was found to be the best for quality and organoleptic scores for colour, taste, aroma and overall acceptability.
Sound pomegranate fruits fetch a fairly good price in the market.
However, low quality, cracked, damaged, spotted or small/undersized fruits for processing into value added products has not been exploited yet.
Therefore, there is a need to evaluate the physico-chemical and organoleptic quality of processed product prepared from low value fruits.
An investigation entitled Utilization of low value pomegranate fruits (Punica granatum L. Kesar) for preparation of value added products was carried out in the Department of Horticulture, College of Agriculture, Raichur, Karnataka, India during the years 2010-11 and 2011-12. Fresh pomegranate fruits of Kesar, which is a commercially important cultivar, were used for the study by collecting from the local market in Raichur city.
Fully matured, undersized (skin colour was light red) but cracked low value fruits were selected for the study for preparing different products such as RTS, squash and anardana imposing different treatments.
In RTS 15% juice, 10°Brix TSS, 0.40% acidity and with sodium benzoate 500 ppm was found to be the best for quality traits with good organoleptic scores for colour, taste, aroma and overall acceptability.
Squash prepared with 25% juice, 50°Brix TSS, 1.50% acidity and sodium benzoate 500 ppm was rated superior for quality attributes like TSS, sugar acid ratio and overall acceptability based on organoleptic evaluation.
Similarly, anardana treated with 1.5% KMS solution and dipped in 2.00% ethyl oleate was found to be the best for quality and organoleptic scores for colour, taste, aroma and overall acceptability.
Authors
S. Abbas Hussain, M.G. Patil, A.R. Kurubar, S. Patil
Keywords
squash, juice, anardana, KMS, ethyl oleate, bricks
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