Amla Juice Research Articles

Effect of Processing on Retention of Antioxidant Components in Value Added Amla Products

Amla ( Emblica officinalis ) is an important crop indigenous to Indian subcontinent which is used in alternative medicine, health foods and herbal products. It is also found to be a rich source of ascorbic acid and other bioactive substances as compared to any other fruits. The current research work was taken to study the effect of processing on retention of antioxidant components in value added amla products. Amla juice, amla ready to serve (RTS) beverage, amla squash and amla candy were prepared by following standard procedures as by the FPO specifications of Indian standards. Ascorbic acid content, total poly phenols, total flavonoids, tannins and total antioxidant activity were analysed in the prepared products immediately after the preparation and the results were taken for comparison with fresh amla towards finding out the retention of the antioxidant components during processing. Sensory qualities of the prepared products were evaluated. Among the processed amla products the antioxidant components were found maximum in juice followed by candy, squash and RTS. Amla squash scored highest for overall acceptability followed by RTS, candy and juice. Amla being rich in antioxidants should be minimally processed to retain its bioactive components.

Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

The effects of inlet temperatures of 125, 150, 175 and 200°C and maltodextrin levels at 3, 5, 7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2,2-diphenyl picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied. Moisture content and hygroscopicity of powder were significantly affected by inlet temperature and maltodextrin level. However, an increase in the level of maltodextrin did not significantly affect the bulk density and water solubility index (WSI). An increase in drying temperature and maltodextrin concentration decreased the free radical scavenging activity of the powder. Morphological study revealed that at higher inlet temperatures the spray dried powder had small sized particles that were densely packed. Spray dried amla juice powder made with 7% maltodextrin and processed at 175°C inlet temperature had less hygroscopicity, acceptable color and potent free radical scavenging activity.

Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage

Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO<sub>2</sub> levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0°B, and fermentetion at 20 ± 5°C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0°B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4°C).  

Compatibility Assessment of Various Preservatives for Quail Meat (bone-in) Pickle

As a conclusion of the present study we can say that pickles prepared from present formulations were very well in their physico-chemically and microbiologically qualities. On the organoleptic evaluation all theses pickles were very well accepted by the expert’s panellists. However, better results obtained from the pickles prepared with the amla juice.