Abstract
Amla (Phyllanthus emblica Linn) is an important crop, indigenous to Indian subcontinent, which is used in alternative medicine, health foods and herbal products. An attempt was made to add value to the highly perishable and seasonable raw material and produce a convenient, shelf stable instant mix for south Indian cuisines. The standardized instant amla pulihora mix (APM) consisted of amla powder (AP, 26%), roasted ground nuts, bengal gram, black gram, green chili, salt (18%) and spices. The titrable acidity of amla powder and amla pulihora mix was 15.1 and 6.4%, respectively. Amla pulihora mix was a rich source of Ca (191.18 mg/100 g), Fe (21.19 mg/100 g) and a considerable amount of proteins (11.2%). The total polyphenol content in amla powder and the amla pulihora mix was found to be 9989 and 3093 mg/100 g, respectively. HPLC analysis revealed that tannic acid and ascorbic acid contents of amla powder were 8102.1, 1601.21 mg/100 g, respectively, and ascorbic acid in amla pulihora mix was found to be 440.21 mg/100 g. Retention of ascorbic acid was higher in the amla pulihora mix (84%), when compared to amla powder (22%), over a storage period of six months. The antioxidant activity (IC50) of amla powder and the amla pulihora mix, as assayed by DPPH and ABTS, were 0.7 and 0.2 mg/ml and 0.28 and 0.17 mg/ml, respectively. Sensory evaluation of the amla pulihora mix indicated that the product was highly acceptable, when mixed with cooked rice in the ratio of 1: 6.9 w/w. The shelf-life of the product was 6 months with a sensory acceptability score of 8. The equilibrium moisture content- relative humidity studies indicated that both the amla powder and amla pulihora mix were non-hygroscopic and stable at room temperature (28±2 °C) up to 6 months when packed in metalized polyester polyethylene pouches. Microbiological analysis indicated both products as safe for consumption up to 6 months storage.
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