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3. MATERIALS AND METHODS
The present study entitled “Nutritional quality, functional properties
and value addition of underutilized fruits of Himachal Pradesh” was
conducted in the Department of Food Science and Nutrition, College of Home
Science, CSK HPKV, Palampur. This chapter contains relevant information
regarding the research design and methodological steps. The research
methodology and procedures to achieve the foregoing objectives have been
described under the following heads:
3.1 Procurement of raw material
3.2 Physico-chemical parameters of underutilized fruits
3.3 Determination of peel and juice extraction techniques
3.4 Standardization/ preparation/ development/ formulation of value
added products
3.5 Assessment/ quality evaluation of value added products for storage
study at fresh, 3, 6 and 9 months with respect to nutritional/ chemical
parameters, microbiological study/ analysis and consumer’s
acceptability
3.6 Determination of economics of prepared products
3.7 Documentation of underutilized fruits in relation to their medicinal as
well as household uses
3.8 Statistical methods
3.1 Procurement of raw material
The underutilized fruits viz. beedana, fig, kaiphal, kainth, wild
pomegranate, wild apricot, wild peach and crab apple were procured from
different agro- climatic zones of Himachal Pradesh as illustrated in Table 1. The
cultivated fruits viz. pomegranate, apricot, peach and apple for the
preparation/formulation of value added products were purchased from the local
market. The other ingredients namely; sugar etc for the preparation/ formulation
of value added products were also purchased from the local market.
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Table 1 Distribution of fruits procured from different agro-climatic zones of Himachal Pradesh
S. No.
Fruits Botanical Name
Availability areas
Procurement area
Agro-climatic
zone
1 Fig Ficus palmate
Una, Kangra, Mandi and Bilaspur
Panarsha (Kullu)
II
2 Kaiphal Myrica esculentum
Una, Kangra, Mandi and Bilaspur
Jogindernagar (Mandi)
II
3 Wild apricot Prunus armeniaca
Kullu, Rampur, Pangi, Bharmour, Mandi, Kinnaur and Spiti valley
Oat (Kullu) II
4 Bee dana Cydonia oblonga
Kullu Bajaura
(Kullu)
II
5 Wild pomegranate
Punica granatum
Kullu, Shimla (Dharlaghat), Solan and Sirmour
Darlaghat
(Shimla)
III
6 Kainth Pyrus serotina
Kangra, Mandi and Kullu
Nagwai
(Kullu)
II
7 Wild peach Prunus persica
Kangra, Solan, Shimla and Sirmour
Sullah
(Kangra)
I
8 Crab apple Malus sikkimensis
Kullu, Recong - peo, Kinnaur and Spiti valley
Kalpa
(Recong peo)
IV
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Source: www.mapsindia.com
Plate 1. Map showing fruits procured from different locations of Himachal Pradesh
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3.2 Physico- chemical characteristics of underutilized fruits
3.2.1 Physical parameters
On an average ten fruits were selected randomly for physical
characteristics, which represents the whole lot of fruits. Fruits were scrutinized for
the following parameters:
i Colour
The colour of the selected underutilized fruits was observed from its
physical/visual appearance.
ii Shape
The shape of the fruits was observed from its physical/visual appearance.
iii Weight
Ten randomly selected fruits were taken and weighed on an electronic
weighing balance and average weight of a fruits was expressed in grams.
iv Length
Ten randomly selected fruits were taken and their length was measured
with the help of vernier caliper and expressed in centimeters with the help of
standard scale.
v Breadth
Ten randomly selected fruits were taken and their breadth was measured
with the help of vernier caliper and expressed in centimeters with the help of
standard scale.
vi Specific gravity
An average of ten fruits were weighed in triplicate and were put in a
graduated cylinder containing 500 ml of distilled water and the rise in water level
was noted.
Weight of fruit (g) Specific gravity (g /ml) =
Rise in water level (ml)
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vii Peel percentage
An average of 10 fruits was selected at random. The fruits were
weighed on electronic balance and peeled. The peel was weighed and
reported in per cent peel.
Wt. of peel (g) Peel (%) = X 100 Wt. of fruit (g)
viii Stone percentage
A sample of 10 fruits were selected and washed. The fruits were
peeled, juice was extracted and the stone was collected, weighed and
recorded in terms of per cent stone.
Wt. of stone (g) Stone (%) = X100 Wt. of fruit (g) ix Juice recovery (%)
A sample of 10 fruits were selected and washed properly. The fruits
were peeled and the juice was collected, weighed and recorded in terms of
per cent juice recovery.
Juice (ml) Juice recovery (%) = X 100
Wt. of fruit (g)
3.2.2 Proximate composition and other parameters
i Moisture (AOAC, 1990)
Weighed sample (2g) was taken in pre-weighed moisture dishes and dried
at 60˚C in hot air oven for eight hours. From the loss of weight the moisture
content was calculated.
Loss of weight (g)
Moisture (%) = –––––––––––––––––– X 100 Weight of sample (g)
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ii Ash (AOAC, 1990)
The weighed samples (5.0 g) were taken in crucibles, burnt on a hot plate
and then placed in a muffle-furnace at 600oC for 4 hours to obtain a light grey
ash and per cent ash content was calculated as:
Weight of ash (g) Ash (%) = ––––––––––––––––– X 100 Weight of sample (g)
iii Fat (AOAC, 1990)
Reagent
Petroleum ether (B.P. 60-80oC)
Procedure
Weighed samples of 5.0 g each in triplicate were extracted with petroleum
ether in Soxhlet extraction apparatus for 18 hours. The ether extract was filtered
through a sintered funnel in a pre-weighed beaker and was washed with small
volume of petroleum ether 2-3 times. The petroleum ether was completely
evaporated and the beakers were weighed.
Amount of ether extract (g) Fat (%) = ––––––––––––––––––––– X100
Weight of sample (g)
iv Crude protein (AOAC, 1990) Protein was determined by using the
micro-kjeldhal method using the factor 6.25 for converting nitrogen content
into crude protein.
Reagents
1. Digestion mixture : one part of copper sulphate + 10 parts of potassium
sulphate
2. Boric acid solution : 4.0 per cent
3. Sodium hydroxide : 40.0 per cent
4. Standard H2SO4 : 0.1 N
5. Mixed indicator : 0.1 (g) Methyl red and 0.5 (g) Bromocreasol green in
100ml of 95.0 percent ethanol
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Procedure
Weighed sample (2 g) was digested with concentrated sulphuric acid (25
ml) and digestion mixture (5 g) in Kjeldahl digestion flask. The content were
cooled and transferred to 250 ml volumetric flask. The volume was made upto
the mark with distilled water and mixed. Measured aliquot (5 ml) was taken in a
distillation flask followed by 40.0 per cent Sodium hydroxide and ammonium
borate was collected through a condenser in a flask containing (10 ml) of 4.0 per
cent boric acid solution. The distillate was titrated with 0.1 N sulphuric acid. A
blank sample was also run along with the sample.
Titre value x 0.00014 x Volume made
Nitrogen (%) = ––––––––––––––––––––––––––––––––– x 100
Aliquot taken (ml) x Weight of sample (g)
Crude protein (%) = Nitrogen (%) x 6.25
v Crude fibre (AOAC, 1990)
Reagents
Sulphuric acid : 1.25 per cent
Sodium hydroxide: 1.25 per cent
Procedure
Weighed defatted samples (5.0 g) each in triplicate were digested with
200 ml of 1.25 per cent sulphuric acid by gentle boiling for half an hour. The
contents were filtered and the residue was washed free of acid using hot distilled
water. Acid free residue was then transferred to the same flask to which 200 ml
of 1.25 per cent sodium hydroxide was added. The contents were digested again
for half an hour, filtered and again washed free of alkali using hot distilled water.
The residue was dried in an oven overnight at 105oC, weighed and then placed
in the muffle furnace at 600oC for 4 hours. The loss in weight after ignition
represented the crude fibre in the sample.
Wt. of sample – Wt. of sample (before ignition) (after ignition) Crude fibre (%) = –––––––––––––––––––––––––––– x 100 Weight of sample (g)
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vi Total carbohydrates (NIN, 1983)
The content of the percent available carbohydrates was determined by
difference, by subtracting from 100, the sum of percent values of moisture, crude
protein, crude fat, crude ash and crude fibre. The values were expressed as total
carbohydrates (%) in the samples.
Total carbohydrates(%) = 100- (moisture %+ protein %+ fat % + fibre % + ash %)
3.2.3 Dietary fiber constituents
i Neutral detergent fibre (Van Soest and Wine, 1967)
Reagents
Neutral detergent solution
Sodium borate decahydrate : 6.18g
Sodium lauryl sulphate : 30.0g
2-ethoxy ethanol : 10.0ml
Disodium ethylene di amino tetra acetate (EDTA) : 18.16g
Water : 1.0 litre
Di sodium hydrogen phosphate : 5.0g
Procedure
Neutral detergent solution [EDTA (18.16g), sodium borate (6.81g),
sodium lauryl sulphate (4.56g)], decahydronapthlene, sodium sulphate
anhydrous and acetone were used for estimation. Samples (0.5 g) were taken in
a beaker and 50 ml of NDF solution, 2ml decahydronapthlene and 0.5 g sodium
sulphate were added. The samples were refluxed gently for one hour. The
mixture was filtered through sintered glass crucible after rinsing with hot water
(90-1000 C) with the help of suction pump. Samples were washed twice with
acetone and dried by applying suction, residue was dried in oven at 1050 C to
constant weight and NDF was calculated as
Weight of dried sample (g) NDF (%) = –––––––––––––––––––– x 100 Weight of sample (g)
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ii Acid detergent fibre (ADF) (Van Soest and Wine, 1967)
Reagents
Acid Detergent solution
Cetyl Trimethyl Ammonium Bromide (CTAB) : 20.0g
1N H2 SO4
Added 20.0g of CTAB to 1N H2 SO4 to make total volume of one litre and stirred.
Procedure
Acid detergent solution (20 g, sulfuric acid, acetone, 72 % sulfuric acid w/v
and decahydronapthlene) were added and heated to boiling for 5-10 minutes and
refluxed gently for one hour. It was filtered through sintered glass crucible after
washing with hot water using suction. Again washed and dried with acetone and
finally crucibles were dried in oven at 1050 C to constant weight and ADF was
calculated as
Weight of dried residue (g) ADF (%) = –––––––––––––––––––– x 100 Weight of sample (g) iii Hemicellulose Van Soest and Wine (1967)
Hemicellulose was calculated by difference method as under
Hemicellulose (%) = NDF - ADF
iv Available/ Digestible carbohydrates The available/ digestible
carbohydrates were determined by subtracting NDF from total carbohydrate. The
values were reported as expressed in terms of per cent.
v Unavailable/ Indigestible carbohydrates
The unavailable/ indigestible carbohydrates were determined by
subtracting available carbohydrate from total carbohydrate. The values were
reported in terms of per cent.
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vi Total energy
The total energy was calculated by multiplying by the protein, fat and total
carbohydrate by 4.0, 9.0 and 4.0, respectively and summing up the values. The
values were reported as KCal /100g on dry matter basis.
vii Available energy
The available energy was calculated by multiplying by the per cent protein,
fat and available carbohydrate by 4.0, 9.0 and 4.0, respectively and summing up
the values. The values were reported as KCal /100g on dry matter basis.
3.2.4 Chemical parameters
i Total soluble solids (Ranganna, 2007)
The TSS was determined in triplicate using Hand Refractometer and the
values were expressed in degree Brix.
ii pH (Ranganna, 2007)
The pH of the nectarine fruit was determined with the help of pH meter.
The equipment was standardized with buffer solution of pH of 4.0 and 9.0.
iii Acidity (AOAC, 1990)
Reagents
0.1 N NaOH
Phenolphthalein indicator
Procedure
5 ml sample was taken and transferred into a flask. The volume was made
up to 50 ml with distilled water. 5ml aliquot was taken and titrated with 0.1 N
NaOH and phenolphthalein was used as an indicator. The end point was the
development of faint pink colour which persisted for 15 seconds.
Titre value x Normality of alkali x Volume made x 67 Acidity = –––––––––––––––––––––––––––––––––––––––––– x100 (% as Citric acid) Aliquot of extract(ml) x Weight / Volume of sample x 1000 taken for estimation( g) taken for estimation(ml)
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iv Sugars (AOAC, 1990)
Reagents
Fehling’s solution A
Fehling’s solution B
Methylene blue indicator
Neutral lead acetate: 45 per cent
Potassium oxalate: 22 per cent
Preparation of Extract
Weighed a sample of 25 g, crushed in water to make a volume of 250 ml
in a conical flask. 2 ml of lead acetate was added to the solution, after shaking
well it was kept for 10 minutes. Necessary amount of potassium oxalate was
added to remove the traces of lead and filter through Whatman Filter paper No.
1. Filterate was used for the estimation of reducing and total sugars.
Reducing sugars
In a conical flask 5 ml of each of Fehling’s A and B solution. Sugar extract
was taken in burette and titrated against boiling solution of Fehling;s solution
using methylene blue as an indicator. Appearance of brick red precipitates
indicate the endpoint.
Total sugars
Transferred 50 ml of sugar extract in a 100 ml volumetric flask, 1 ml of
concentrated HCL was added to it and kept for hydrolization overnight at room
temperature. The solution was Neutralized with saturated NaOH solution
followed by a drop of phenolphthalein. Then the solution was titrated as the
reducing sugars.
Non-reducing sugars
Non-reducing sugars were calculated by subtracting reducing sugars from
total sugars and then multiplying with 0.95.
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mg of invert sugar x dilution
Reducing sugars (%) = –––––––––––––––––––––––––– X 100
Titre value x Weight of sample (g)
mg of invert sugar x Dilution
Total sugars (%) = ––––––––––––––––––––––––––X 100
Titre value x weight of sample (g)
Non-reducing sugars (%) = [Total sugar – Reducing sugars] X 0.95
3.2.5 Functional constituents
i Ascorbic acid (AOAC, 1990)
Reagents
Metaphosphoric Acid (3.0per cent): 3.0g metaphosphoric (HPO3) sticks were
dissolved in 100ml of distilled water.
Standard ascorbic acid: 100mg L-ascorbic acid was weighed and volume made
to 100 ml with 3 per cent metaphosphoric acid. Again 10ml of it was diluted to
100ml with 3 per cent metaphosphoric acid.
Dye solution: 50g of sodium salt of 2-6, dichlorophenol indophenol was
dissolved in approximately 150 ml of hot distilled water containing 42mg of
sodium bicarbonate, then cooled and made the volume to 200ml with distilled
water.
Standardization of dye: Took 5ml of standard ascorbic acid solution and
metaphosphoric acid and titrated with dye to a pink colour solution which persists
for 15 seconds. Dye factor was calculated as
Dye factor = 0.5
Titre value
Procedure
5 ml sample was taken and blended with 3 per cent HPO3 and made the
volume to 50 ml with HPO3 and filtered. Then 5 ml aliquot was taken and titrated
with standard dye to a pink colour persisted for 15 seconds.
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Titre value x Dye factor x Volume made
Ascorbic acid = ––––––––––––––––––––––––––––––––––––– x 100
(mg /100 ml) Aliquot of extract x Weight / Volume of sample
taken for estimation(ml) taken for estimation(ml/g)
ii Pectin (Ranganna, 2007)
Reagents
NaOH
Acetic acid
1 N Cacl2
Procedure
Pectin was determined using Care and Hayne’s method as described by
Ranganna (2007). Appropriate amount of sample (15 to 20 g) was heated with
100 ml of water for 1 hour, cooled and volume made, filtered, neutralized by
adding excess of NaOH and kept overnight. Then added 50 ml of acetic acid and
25 ml of 1 N Cacl2, kept for 1 hour and filtered. Residue was washed with hot
water till the filtrate is tested negative for chlorides and was dried in oven at
100˚C overnight. The results were expressed as per cent pectin as Calcium
pectate.
Weight of Calcium pectate x volume made Pectin (% as Calcium pectate) = –––––––––––––––––––––––––––––––– x 100
Weight of sample taken (g)
iii β–carotene (Srivastava and Kumar, 2003)
Reagents
Acetone
Anhydrous sodium sulphate
Petroleum ether
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Procedure
β-carotene was extracted from the sample by crushing 5 g of sample
with 10-15 ml acetone, adding crystals of anhydrous sodium sulphate. The
supernatant was decanted and collected in a beaker. The process was
repeated twice. 10-15 ml petroleum ether was added and mixed thoroughly.
The content was transferred in to the separating funnel, two layers were
separated out on standing solution. Lower layer was discarded and upper
layer was collected and volume was made upto 100 ml with petroleum ether.
The optical density was recorded at 452 nm using petroleum ether as blank.
O.D X 13.9 X 104 X 100 β-carotene (mg/100g) = Wt. of sample (g) X 560 X 1000
iv Vitamin A (I.U) = β-carotene (mg/100g)
0.6
v Anthocyanin (Srivastava and Kumar, 2003)
Reagents
Ethanol (95 %)
Procedure
Anthocyanin was extracted from the sample by blending 10 g of
sample with 10 ml of ethanolic HCL and transferred to 100 ml volumetric
flask. The volume was made up and the solution was stored in refrigerator at
4˚C, and then filtered through Whatman No.1 filter paper. Optical density of
filtrate was recorded at 535 nm.
O.D x Volume made up x 100
Total O.D /100 g = Weight of sample (g)
Total O.D / 100 g Total anthocyanin (mg/ 100g) = ––––––––––––––– 98.2
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3.2.6 Minerals (Ranganna, 2007)
The organic matter present in the sample (1g) was wet digested with 25
ml of diacid mixture (HNO3: HClO4 in 5:1) and kept overnight. Digestion was
done on next day by heating till clear white precipitates settle down at the bottom.
The crystals were dissolved by diluting in double distilled water. The contents
were filtered through Whatman No. 42 filter paper. The filtrate was made upto to
the volume of 25 ml. The digested samples were analyzed for the determination
of calcium, phosphorus, magnesium, potassium and Iron by Conter Atomic
Absorption 700 Apparatus.
3.2.7 Anti - nutritional parameters
i. Total tannins and Total phenols (Mekker et al., 1993)
Extraction of tannins: Finely ground sample weighing 200mg was transferred to
a beaker of 20 ml capacity. To this 10 ml of 70 % of aqueous acetone was added
and beaker was kept in water stirring bath at 370 C for 2 hours. After that sample
was centrifuged for 2o minutes at 3000 rpm. Supernatant was collected in a test
tube.
ii. Estimation of Total Phenols: For this, 0.1 ml of sample extract was
taken and volume was made up to 1 ml. 2.5 ml of sodium carbonate solution and
0.5 ml of folein ciocelten reagent was added. Contents were kept for 40 minutes
for developing purplish blue colour. Finally absorbance at 725 nm in
spectrophotometer was recorded and total phenols were calculated in g/100g
using standard curve.
iii. Simple phenols: In the sample extract 1 ml of PVP was added. Contents
were kept in ice cold water for 15 min. Then 0.20 ml of aliquot was taken in test
tube and 2.50 ml of sodium carbonate solution and 0.50 ml folin ciocateu reagent
was added to it. This was then incubated at room temperature for 30 to 40 min.
for developing purplish blue colour. The absorbance was recorded at 725nm and
simple phenol was calculated as g/100gm.
Total Tannins = Total Phenol - Simple Phenol
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3.3 Determination of peel and juice extraction techniques
The underutilized fruits viz., bee dana, fig, kaiphal, kainth, wild
pomegranate, wild apricot, wild peach and crab apple were procured, graded and
sorted according to size and colour and washed under running tap water. The
underutilized fruits were subjected to different juice extraction techniques in the
laboratory as illustrated in Table 10. Eight juice/ pulp extraction techniques viz.
hot lye peeling, cold lye peeling, blanching, steam blanching, screw type juicer,
basket press, hot pulping and cold pulping ( according to nature/ type of fruit)
were standardized in the laboratory with 100g of fruits/treatment. Pulp was
extracted and homogenized. The homogenized pulp according to nature/ type of
fruit i.e., (light or dark colour) was treated with potassium metabisulphite or
sodium benzoate @ 0.5 g/ litre or 1.0 g/ litre of juice/ pulp, respectively. The
treated pulp was bottled in pre-sterilized glass bottles. After bottling,
pasteurization at 80±5˚C for 30 minutes was carried out for all the treatments.
Pasteurized pulp was stored at room temperature for further use. The best
technique was selected on the basis of the maximum per cent juice yield, good
taste and colour retention. The different pulp extraction techniques followed for
underutilized fruits are discussed below:
3.3.1 Hot lye peeling
The fruits were sorted and washed properly. After washing, the fruits were
tied in a muslin cloth and treated with different concentration of lye solution i.e. 1,
2, 3 and 4 per cent lye solution (NaOH) at 80˚C for appropriate time to remove
the peel properly. The best concentration of lye solution (NaOH) and appropriate
time for selected fruits was noted and illustrated in Table 10. After treatment, the
fruits were dipped in cold water followed by dipping in 1 per cent citric acid
solution to remove excess of lye and finally the fruits were rinsed in water. The
method for extraction of juice/pulp is illustrated in 3.3.
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3.3.2 Cold lye peeling
The fruits were sorted and washed properly. After washing, the fruits were
tied in a muslin cloth and treated with different concentration of lye solution i.e. 1,
2, 3 and 4 per cent lye solution (NaOH) at appropriate time to remove the peel
properly. The best concentration of lye solution (NaOH) and appropriate time for
different fruits was noted and illustrated in Table 10. After treatment, the fruits
were dipped in cold water followed by dipping in 1 per cent citric acid solution to
remove excess of lye and finally the fruits were rinsed in water. The method for
extraction of juice/pulp is illustrated in 3.3.
3.3.3 Blanching
The fruits were sorted and washed properly. The fruits were blanched in
boiling water for appropriate. The technique used with respect to different fruits
and appropriate time was recorded as illustrated in Table 10. After treatment, the
fruits were immediately immersed in cold water and removed peel. The method
for extraction of juice/pulp is illustrated in 3.3.
3.3.4 Steam blanching
The fruits were sorted and washed properly. After washing, water was
heated to a temperature of 85±5˚C in a container. The fruits were loosely tied in a
muslin cloth and place in the basket. Place the basket of fruits on the rim of the
pot. Made sure that the water did not come in contact with fruits. Covered and
steamed for appropriate time i.e. 5, 8, 11, 14, 16 and 20 minutes for easy
removal of peel. The appropriate time for particular fruit was noted and
mentioned in Table 10. After treatment, fruits were immediately immersed in cold
water and removed peel. The method for extraction of juice/pulp is illustrated in
3.3.
3.3.5 Hot pulping
The fruits were sorted and washed properly. After washing, the fruits were
subjected to steaming for 5, 7, 9 and 11 minutes in pressure cooker by adding
sufficient amount of water. Steaming time for different fruits was vary according
to type/ nature of fruit and is illustrated in Table 10. The method for extraction of
juice/pulp is illustrated in 3.3.
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3.3.6 Cold pulping
The fruits were sorted and washed properly. The pulp was extracted
manually. The extracted pulp was homogenized properly in a blender. The
method for extraction of juice/pulp is illustrated in 3.3.
3.3.7 Screw type juicer
The fruits were sorted and washed properly. The washed fruits were
peeled and cut into 2 halves. The segments/ peeled part of fruit/ arils were
passed through a screw type juice extractor and the juice was extracted/
collected. The method for extraction of juice/pulp is illustrated in 3.3
3.3.8 Basket Press
The fruits were sorted and washed properly. The washed fruits were
peeled and cut into 2 halves and the juice was extracted by light pressure in a
juice extractor or by pressing the halves in a small wooden juice extractor. Finally
the juice is strained through a thick cloth. This technique was used for
pomegranate fruit as illustrated in Table 10. The method for extraction of
juice/pulp is illustrated in 3.3
3.4 Preparation/ formulation/ development of value added products
The various value added products viz. RTS beverage, squash, syrup, jam,
chutney, laddoo, instant chutney powder, leather, candy, preserve, toffee,
spread, anardana golian/tablets were prepared from the selected wild fruits. The
products were also prepared by supplementation/ blending of cultivated fruits at 5
different levels/ ratios i.e. (100:00), (75:25), (50:50), (25:75) and (00:100). The
mode of preparation of various value added products are given in (Appendix –II).
The prepared products were analyzed for chemical characteristics,
microbiological analysis and consumer’s acceptability/ sensory scores at fresh, 3,
6 and 9 months of storage interval.
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Selection of fruits
Sorting and washing
Subjected to different juice extraction techniques as mentioned in (Table 10)
Peeling
Stone/ seed removal
Extraction of juice
Homogenization / blending
Separation of fibrous material with the help of muslin cloth / seiver
Treatment with KMS or sodium benzoate (0.5 g / lit of juice and 1.0 g / lit of juice)
depending on the nature of the fruit
Filling of juice in glass bottles (leaving 0.6 cm head space)
Crown corking
Pasteurization (80±5˚C for 30 minutes)
Stored in sterilized glass bottles
Fig 3.1 Flow chart for preparation of juice/ pulp from selected underutilized fruits
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3.5 Quality evaluation of value added products
3.5.1 Nutritional parameters of prepared products
The various value added products viz. RTS beverage, squash, syrup, jam,
chutney, laddoo, instant chutney powder, leather, candy, preserve, toffee,
spread, anardana golian/tabelets were prepared from the selected wild fruits. The
products were also prepared by supplementation/ blending of cultivated fruits at 5
different levels/ ratios i.e. (100:00), (75:25), (50:50), (25:75) and (00:100) and
kept for storage study under ambient conditions of storage for a period of nine
months. The prepared products were analyzed for their nutritional parameters
viz. TSS, pH, acidity, ascorbic acid, reducing, total and non-reducing sugars as
per standardized methods described under the section 3.2.1 at fresh, 3, 6 and 9
months of storage interval.
3.5.2 Organoleptic evaluation
Sensory evaluation depends upon the responses by different sense
organs as eyes, taste buds of tongue and olfactory lobes of the nostrils. The
prepared products were evaluated for sensory scores at fresh, 3, 6 and 9 months
of storage interval. The 9 point Hedonic scale (Larmond, 1977) was employed for
the sensory evaluation of prepared products (Appendix – I). A minimum of 10
judges were selected at random. Each panel member was asked to evaluate the
products with respect to colour, flavour, taste and consistency.
3.5.3 Microbiological analysis (Gould, 1978)
The various value added products prepared from the selected
underutilized fruits with and without blending were analyzed for microbiological
analysis for different storage interval at fresh, 3, 6 and 9 months. The standard
plate count (SPC) was recorded. The sample (1 ml/ 1g) were transferred to 9 ml
sterilized dilution blank, after shaking well, further dilutions were made. Plates
were prepared by using nutrient agar as a media. Plates were made in duplicate
and incubated at 37˚C for 48 hours. The colony forming unit (CFU) was counted
on digital colony counter. Results were reported as log CFU x dilution/ ml of the
solution.
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3.6 Economics of the prepared products.
The cost of production is an important parameter for the assessment of
acceptability of the new products to be consumed/ market. Cost of the product
was determined by taking into consideration the cost of raw materials and
overhead charges for the preparation of different value added products.
3.7 Documentation of wild fruits in relation to medicinal as well as household uses
The data on medicinal as well as on household uses of selected
underutilized fruits was collected from folklore of different zones of Himachal
Pradesh as illustrated in Table 1. Interview schedule method was followed as per
the questionnaire prepared/developed (Appendix- III). 30 respondents were
randomly selected for each fruit to obtain the information on medicinal as well as
on household uses of selected underutilized fruits.
Collection of data
.
Zone –I Zone –II Zone – III Zone - IV N= 30 N(5x30) =150 N =30 N =30 Wild Peach Kaiphal Wild Crab
Kainth pomegranate apple
Beedana
Fig
Wild apricot
Total N = 240
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3.8 Statistical Analysis
The data obtained from various parameters were subjected to statistical
analysis with the help of computer using CRD design. The data was analyzed
statistically using analysis of variance as per Senedecor and Cocharan (1988).