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Preparation, Chemical Composition and Storage Studies of Quamachil (Pithecellobium Dulce L.) Aril Powder

Galla Narsing, Rao and Nagender, Allani and Satyanarayana, A. and Dubasi Govardhana , Rao (2011) Preparation, Chemical Composition and Storage Studies of Quamachil (Pithecellobium Dulce L.) Aril Powder. Journal of Food Science and Technology, 48 (1). 90–95.

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Abstract

Quamachil aril powder samples were prepared and evaluated for chemical composition and sensory quality by packing in two packaging systems during storage for six months. The protein contents were 12.4 and 15.0% in white and pink aril powders respectively. The titrable acidity of white and pink aril powders were 2.4 and 4.8% respectively. Ca and Fe contents in white aril powder samples were 60 and 12 mg/100 g where as in pink aril powder 62 and 16 mg/100 g, respectively. The anthocyanin content in pink powder decreased from 50.5 to 11.2 and 14.1 mg/100 g in samples packed in polyethylene (PE) and metalised polyester polyethylene laminated pouches respectively. Total polyphenol amount increased in both the powders irrespective of packaging material. Sorption isotherms indicated that both white and pink aril powders were hygroscopic and equilibrated at low relative humidity of 28 and 32%, respectively.

Item Type: Article
Uncontrolled Keywords: Chemical composition . Packaging . Quamachil aril powder . Pithecellobium dulce . Sensory quality . Sorption isotherm
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Feb 2011 11:12
Last Modified: 07 May 2012 05:05
URI: http://ir.cftri.com/id/eprint/9893

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