Evaluation and Exploitation of Polyphenols and Dietary Fibres from Underutilized Fruits of Jammu Subtropics

Abstract

In the present study, six underutilized fruits viz; bael, custard apple, jamun, karonda, phalsa and wild pomegranate were analyzed for physico-chemical characteristics. Among the selected fruits, jamun and bael were found to possess maximum polyphenols and dietary fibre and thus, used for development of antioxidant-dietary fibre rich blended value added products. The formulated jamun-bael blended fruit spread and powder were stored for six months under ambient conditions and analyzed for physico-chemical, sensory and microbiological characteristics. newlineDuring the study, it was observed that among the treatments in blended spread, T11 recorded the maximum mean L*, a* and b* values of 31.03, 19.42 and 35.34, respectively. It also retained maximum amount of total sugars (69.61%) and total dietary fibre (39.17%) whereas, the highest mean soluble dietary fibre content (2.53%), total phenolic content of 564.89 mg GAE/100 g, total flavonoid content of 43.41 mg QE/100 g and antioxidant activity of 74.35 per cent was recorded in T1. An increasing trend was observed in TSS and titratable acidity whereas, water activity, total dietary fibre and antioxidant activity decreased during storage. On the basis of sensory evaluation, the blended spread prepared from T7 was adjudged as superior among sensory attributes viz; colour and appearance (7.73), taste (7.90), texture (8.04), mouthfeel (7.95) and overall acceptability (7.89). newlineIn blended powder, the maximum mean reducing sugars (14.63%), total sugars (53.30%), total dietary fibre (36.74%) and insoluble dietary fibre (34.93%) were observed in T11 whereas T1 recorded highest mean soluble dietary fibre (4.41%), total phenolic content (1178.99 mg GAE/100 g), total flavonoids (95.16 mg QE/100 g), antioxidant activity (83.87%), bulk density (0.36 g/ml), water solubility index (81.93 g/100 g), rehydration ratio (5.93) and flowability (24.19%). Sensory evaluation revealed that blended powder prepared from treatment T7 recorded highest score for colour (8.06), flavour (8