EFFECT OF PRETREATMENTS ON QUALITY OF AMLA (Phyllanthus emblica) PRESERVE

Abstract

The present study was carried out for the process optimization of amla preserve in respect of certain pretreatment (blanching and brining). The amla were purchased from local market of Dharan and were washed and pricked with stainless steel fork/knife. Then pricked amla were divided into 2 lots for pretreatment, one of them was blanched (98±1°C for 4 min) and second was not blanched. Both of the lots were dipped in 2% NaCl solution for varying periods of time i.e. 6, 12, 18 and 24 h respectively. From the sensory analysis changes in bitterness was analyzed by using one way ANOVA and the maximum bitterness was reduced in 12th hour of dipping in blanched sample whereas it took a longtime for de-bittering (more than 24 h) in un-blanched sample. The losses of vitamin C were analyzed from one way ANOVA (no blockings) with respect to the dipping time in NaCl solution. All the pre-treated samples were used for preparation of amla preserve by using sucrose. The amla preserve was subjected to sensory analysis. The sensory data were statistically analyzed using two way ANOVA (no blocking) at 5% level of significance which shows that there exists significant difference (p<0.05) in the overall acceptability among the samples. The sample blanched got the highest mean sensory score. The statistical analysis of sugar uptake characteristics (total sugar and reducing sugar) by sample blanched and un-blanched by one way ANOVA showed that there exists significant difference (p<0.05) in change in sugar content within the samples as well as with respect to time. The extent of vitamin C reduction in un-blanched sample during the syruping was higher (295.80 mg/100 g to 185.50 mg/100 g), whereas in blanched sample the reduction was from 264.50 to 193.60 mg/100 g. This losses were significantly difference with each other which was analyzed by one way ANOVA at 5% level of significance. The amla preserve was satisfactory made from the blanched sample followed by 12th hour of brining and the composition was found 24.2%, 2.560%, 72.5%, 34.40%, 0.841% and 193.60 mg/100 g in terms of moisture content