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David C.T.,Home Science College and Research Institute
Acta Horticulturae | Year: 2015

Cashew apples are an important by-product of the cashew nut industry. Very few people know that the 573,000 MT of cashew apples are thrown away after taking the nuts is far more nutritious than many fruits, and would fetch more money than nuts if they are potentially utilized by processing them into value enhanced products like cashew apple juice, cashew apple jelly and cashew apple jam using osmotic dehydration. This piece of work delivers health obvious benefits to the society, economic potential for farmers, entrepreneurs and consumers to meet the growing global demand, retain market share and stay ahead of the rapidly emerging competition in the world market.

Padmanaban G.,Tamil Nadu Agricultural University | Singaravelu K.,Home Science College and Research Institute | Annavi S.T.,Home Science College and Research Institute
Journal of Food Science and Technology | Year: 2014

The main objective of this study was to increase the shelf life of fruits through vacuum packing. Papaya fruits were pretreated with waxing, oil application, purafil packets, tissue paper wrapping given along with control and were packed in 150 gauge thickness polyethylene film bags under vacuum and another set of these samples under without vacuum. The fruits were then stored at room and refrigerated temperature and analyzed for chemical changes. Results showed that the shelf life of the fruits increased under vacuum packing with room and refrigeration temperatures for one and four weeks respectively. The fruits packed without any pretreatment in 150 gauge polyethylene bags maintained the quality with minimum changes followed by waxing, purafil and oil application. During storage moisture, acidity, Vitamin C and total sugar decreased whereas reducing sugar and total soluble solids (TSS) increased during storage. The sensory qualities declined with the period of storage and temperature differences. The study concluded that vacuum packaging and refrigeration conditions increased the shelf life of the papaya fruits. © 2011 Association of Food Scientists & Technologists (India).

Karpagavalli B.,Home Science College and Research Institute | Amutha S.,Home Science College and Research Institute | Padmini T.,Fashion Institute of Technology | Palanisamy R.,Institute of Management Sciences | Chandrakumar K.,Agricultural College and Research Institute
Indian Journal of Science and Technology | Year: 2014

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.

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