Functional, antioxidant and organoleptic study of sauces prepared with Spondias dulcis forst (amra): An underutilized fruit

Abstract

<p>In the present study, the underrated fruits of <em>Spondias dulcis frost</em> were utilized for the development of unconventional sauces. Two distinct sauces were prepared: one using the pulp of semi-ripened Amra fruit, and the other using its peels. The homogenized ingredients were cooked in an open vessel. Both sauces exhibited dose dependent 1,1-diphenyl-2-picryl-hydrazyl (DPPH) reduction. The <em>R</em>-value of DPPH free radical scavenging activity of Amra peels and pulp sauces was found to be 0.9873 and 0.9759, respectively. The sauce made with pulp of fruit showed significantly stable emulsion and lower syneresis values whereas, sauce prepared with fruit peels was more astringent with significantly higher titratable acidity (<em>p </em>< 0.05). The mineral content and brix of sauce made with fruit pulp was found significantly higher. The sensorial characteristics of both sauces were found acceptable by sensory assessors. However, the taste of pulp sauce was found significantly better than fruit peels sauce. The findings suggest that pulp and peels of Amra fruits could be employed for the development of antioxidant rich sauce however the Amra peels application for the formulation of potential value-added sauces, jams and other condiments would reduce the manufacturing waste and cost.</p>