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Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings

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Abstract

Effect of four different cultivars and salt pretreatment on drying of Amla (Emblica officinalis) gratings were studied. Quality attributes namely, ascorbic acid, total phenolic content, antioxidant activity and colour were evaluated for dried (using Cabinet tray dryer at 55 ± 2 °C for 8 h) and stored (refrigerated, ambient and accelerated condition) samples of four cultivars (Krishna, Kanchan, NA-7 and Chakaiya). Salt pretreated dried samples showed better retention of nutrients and colour as compared to untreated. Retention of ascorbic acid, total phenolic content and antioxidant activity (IC50 value) in pretreated dried samples were in the range of 79.51–84.89%, 176.5–220.3 mg GAE/g db and 9.48 to 17.74 mg/µl, respectively. Colour retention was also found to be better in salt pretreated samples. Ambient storage condition resulted in higher retention of ascorbic acid and colour compared to accelerated condition. Taking into consideration, the nutritional value of the fresh Amla, ability to retain nutritional value and color during drying and storage, NA-7 cultivar Amla (pretreated with 1% salt, tray dried at 55 °C for 8 h) is the most suitable for preparation of Amla powder. The method developed in the present work is devoid of blanching step and found to be effective in retaining the nutrients during drying and storage and can be employed also for drying of similar fruits and vegetables.

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Acknowledgements

The authors gratefully acknowledge the Director CSIR-CFTRI, for providing the facilities, University Grant Commission (UGC) for fellowship and Ministry of Food Processing Industries for the financial aid.

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Authors and Affiliations

  1. Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Nitin Sonkar, R. Chetana & K. Venkatesh Murthy

  2. Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Deependra Rajoriya

  3. Academy of Scientific and Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Nitin Sonkar, Deependra Rajoriya & K. Venkatesh Murthy

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  1. Nitin Sonkar
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  2. Deependra Rajoriya
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  3. R. Chetana
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Correspondence to K. Venkatesh Murthy.

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Sonkar, N., Rajoriya, D., Chetana, R. et al. Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings. J Food Sci Technol 57, 980–992 (2020). https://doi.org/10.1007/s13197-019-04131-8

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  • DOI: https://doi.org/10.1007/s13197-019-04131-8

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