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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).