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Research Article
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Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives
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P. Mishra,
M. Verma,
V. Mishra,
S. Mishra
and
G.K. Rai
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ABSTRACT
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Amla fruit can range upto 950 mg/100 g which is said to be highest among all fruits next only to Barbados cherry. Being very astringent in taste it can not be consumed as raw by the consumer hence processing became essential. Present study was an effort to develop commercially acceptable ready to eat green Amla chutney. To optimize the quantity of pulps and salts to be added, Response Surface Methodology (RSM) was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.35, 7.8 and 7.75 for color, flavor and overall acceptability corresponding to optimum conditions. Chutney having composition Amla pulp-65.59%, salt -8%, green chilli-3.31%, garlic paste-2.11% and coriander leave paste 18.89% was found optimum. Triplicates samples were prepared using the optimum conditions and were evaluated for all the responses, corresponding values for color flavor and overall acceptability were 7.91, 8.08 and 8.08 which were comparatively higher than the predicted value. Therefore, the said formulations were recommended for ready to eat chutney. For the preservation of Amla chutney, salt concentration was varied from 8 to 12% while Brix were varied from 20 to 50°B. REC having 25°B had only 10 days of shelf life while chutney of 35°B could be stored upto twenty days at refrigeration temperature. Chutney having 50°B could be stored up to two months without any significant change in the quality attributes of the chutney.
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INTRODUCTION
Emblica officinalis (Amla) enjoys a hallowed position in Ayurveda -an
Indian indegenous system of medicine. The species is native to India and also
grows in tropical and sub tropical regions including Pakistan, Uzbekistan, Srilanka,
South East Asia, China and Malaysia. The fruits of Amla are widely used in Ayurveda
and are believed to increase defense against disease (Khan,
2009). The fruit is used as major constituents in several Ayurvedic preparations
such as Cahavanprash and Rasayana which promotes health and longevity (Rajkumar
et al., 2001). Amla is one of the richest sources of Vitamin C known
and can range upto 950 mg/100 g which is said to highest among all fruits next
only to Barbados cherry (Shankar, 1969). In addition
to this potent antioxidant, several active tannoid principles (Emblicannin A,
Emblicannin B, Punigluconin and Pedunculagin) have been identified which appear
to account for its health benefits (Rastogi, 1993; Rao
et al., 2004). Amla have been reported to posses expectorant, purgative,
spasmolytic, antibacterial, hypoglycemic (Jamwal et al.,
1959; Jayshri and Jolly, 1993), hepatoprotective,
hypolipidemic and attenuates dyslipdaemia (Thakur and Mandal,
1984; Yokozawa et al., 2007) activity. The
aqueous extract has been reported to have antipyretic laxative and tonic properties
and also showed antibacterial activity (Vinayagamoothy,
1982). Several other active compounds like gallic acid, ellagic acid, 1-O-galloyl-D
glucose, chebulininc acid, quercetin, chebulagic acid, kaempferol and acylated
apignin glucoside compounds were isolated from the aqueous extract of Amla (Zhang
et al., 2003; Habib-ur Rehman et al.,
2007; El-Desouky et al., 2008). Being very
astringent in taste it can not be consumed as raw by the consumer hence processing
is required. Amla preserve, candy, slices, squash and burfi are some major traditional
products of Amla which are widely used by the consumer as a health food and
as a natural source of Vitamin C and Polyphenols. In India, raw mangoes are
extensively used for chutney (Condiments) preparation at house hold levels.
Curry leaf chutney powder (Balaswamy et al., 2004),
tamarind leaf chutney powder (Rao et al., 2004),
raw tamarind chutney powder (Jyothirmayi et al.,
2006) and Raw mango chutney powder (Narsing et al.,
2008), were studied earlier. But no such studies regarding the development
of ready to eat Amla green chutney are available. So, present study have been
an effort to develop commercially acceptable ready to eat green Amla chutney
(having more than two months of shelf life). The shelf life of raw chutney was
increased by using class I preservative (Salt and sugar).
MATERIALS AND METHODS
The present study was conducted in year 2009. Amla of chakiya variety, coriander
leaves, garlic, green chilli and salt were purchased from the local market of
Allahabad, India. The Amla were cleaned thoroughly with tap water to remove
adhering of dust, foreign matter and wiped with muslin cloth. The clean Amla
were sliced. The seeds removed and the pulp was prepared in mixer. Similarly
coriander leaves, garlic and green chilli were washed thoroughly under tap water.
Optimization of ready to eat chutney: The Amla pulp, coriander paste
and green chilli paste was decontaminated at 100°C for 2.5 min separately.
To optimize the quantity of pulps and salts to be added, Response Surface Methodology
(RSM) was used. Response Surface Methodology (RSM) is a collection of statistical
and mathematical techniques useful for developing, improving and optimization
process. Statistical software Stat-Ease was used for statistical and graphical
analysis of the experimental data. Amla pulp (55%), salt (8%), green chilli
(5%) and garlic paste (3%) were repeated 5 times as central points. The lower
and upper limits for Amla pulp, salt, green chilli and garlic paste were taken
35, 75; 6, 12; 2, 8 and 0, 6, respectively. All 30 combinations were subjected
for sensory quality evaluation by 15 trained panelists. The optimized level
were found as follows: Amla pulp (65.59%), salt (8%), chilli (3.31%), garlic
paste (2.11) and coriander paste (18.89%). All the formulations were mixed and
blended in laboratory mixer to make the ready to eat Amla chutney.
Vitamin C estimation: Sample solution equivalent to 0.2 mg ascorbic
acid mL-1 was prepared in water containing 3% w/v metaphosphoric
acid added to increase the stability of ascorbic acid. It was titrated against
standard 2,6 dichlorophenol indophenol (2,6 DCIP) solution of concentration
0.5 mg mL-1 until the pink color developed completely. The operation
was repeated with a blank. Solution omitting the sample being examined. From
the difference the ascorbic acid in each mg of sample was calculated from the
ascorbic acid equivalent to DCIP (Indian Pharmacopoeia,1996).
Polyphenol estimation: Polyphenols were estimated as per procedure of
Jayaprakasha et al. (2001) where sample 250 mg
was taken in 10 mL of methanol to water 70:30 v/v solution in a graduated test
tube and heated on water bath (70°C) for 10 min. The sample was brought
to room temperature, centrifuged at 3500 rpm for 10 min. The supernatant (0.2
mL) was made up to 10 mL with distilled water. This solution was diluted 10
fold. Sample solution (5 mL) was mixed with saturated sodium carbonate (0.5
mL) and Folin- Ciocalteaue reagent (0.2 mL) and made up to 10 mL with distilled
water. The absorbance was read at 765 nm (Model Evoloution 600, Thermo Electron,
US ) after 60 min.
Moisture, crude fat, mineral and brix content: The moisture and crude
fat content of the samples were determined as per AOAC (1997)
procedures; whereas minerals (Ca, P and Fe) were estimated as per the AOAC
(1990) procedures. The Brix of chutney was analyzed by Digital Refractometer
(Rudolph, USA). Acidity of chutney was analyzed by method given by Rangana
(1986). Reducing sugar, total sugar,% sucrose was estimated by the Lane
and Eynon method given by Rangana (1986).
Sensory analysis: To carry out initial optimization of ingredients of
RSM design, the 30 combinations were judged by a trained panel of 15-member
using a 9 point hedonic scale (9-like extremely and 1-dislike extremely) (Murray
et al., 2001) for color, flavor and overall acceptability.
Preservation of ready to eat amla chutney: For the preservation of Amla
chutney, salt concentration was varied from 8 to 12% while Brix were varied
from 20 to 50°B. The prepared Amla chutney were divided in to three parts
(1) first part of chutney was concentrated upto 25°B without adding anything,
(2) the salt concentration were increased upto 10% and further concentrated
upto 35°B and (3) the salt concentration were increased upto 12% along with
the addition of 10% sugar and the whole formulation was concentrated up to 50°B.
Storage study of ready to eat chutney: Ready to Eat Chutney (REC) (100
g) were packed in PET jars and were stored at ambient temperature and refrigeration
temperature both for two months. The REC was drawn at interval of twenty days
and subjected to sensory analysis for color, flavor, mouth feel and overall
acceptability using 9-point hedonic scale (9 like extremely, 1 dislike extremely).
The pH, acidity, % salt, % sugar, vitamin C content was estimated at interval
of twenty days.
Tristimulus color: Tristimulus color in terms of Hunter L, a, b values
was measured using X-Rite spectrophotometer (USA) using D-65 illuminant and
10° observer. L value represents lightness, a value shows redness-greenness
and b value indicates yellowness-blueness of the samples.
Statistical analysis: The data obtained were analyzed statistically
for Analysis of Variance (ANOVA) using completely randomized design with Least
Significant Difference (LSD) at p<0.05 using Co.Stat 6.303, CoHort software
(USA).
RESULT AND DISCUSSION
For the optimization of the variables the response i.e., color, flavor and
overall acceptability were selected on the basis of that these responses had
direct effect on the quality of ready to eat chutney. Interaction between salt
to Amla pulp had significant (p<0.05) positive effect on flavor (Fig.
1b). Similarly green chilli and Amla pulp (Fig. 1c), green
chilli and salt (Fig. 1d) had significant positive (p<0.05)
effect on flavor whereas interaction between garlic paste and green chilli showed
negative effect on the flavor (Fig. 1a). The negative effect
can be minimized by increasing the level of green chilli while decreasing the
ratio of garlic paste. Interactive effect of salt to Amla pulp showed significant
positive effect on the overall acceptability of the product (Fig.
2b). Interaction with green chilli and Amla pulp was significant for overall
acceptability (Fig. 2c). The same trend could also be observed
for green chilli and salt (p<0.05) (Fig. 2d) but garlic
paste showed negative effect on overall acceptability of the sample (Fig.
2a). The overall effect of green chilli was maximum on all sensory responses
followed by Amla pulp and salt. To consider all the responses simultaneously
for optimization the RSM was used to compromise optimum conditions and it was
found that the sensory scores were 7.35, 7.8 and 7.75 for color, flavor and
overall acceptability corresponding to optimum conditions. Chutney having composition
Amla pulp-65.59%, salt -8%, green chilli-3.31%, garlic paste-2.11% and coriander
leave paste 18.89% was found optimum. Triplicates samples were prepared using
the optimum conditions and were evaluated for all the responses, corresponding
values for color flavor and overall acceptability were 7.91, 8.08 and 8.08 which
were comparatively higher than the predicted value (Table 1).
Therefore, the said formulations were recommended for ready to eat chutney.
Study of storage stability of amla chutney: The REC having salt concentration
8% and 25°B had only ten days of shelf life while chutney prepared by 10%
of salt concentration and 35°B could be stored upto twenty days at refrigeration
temperature. The concentrated chutney (having 12% salt concentration and 50°B)
was served to the panelist to find out the acceptability of the REC. The score
for overall acceptability of the concentrated chutney was 8.08 (very good) (Table
2). Chutney having 50°B could be stored up to two months without any
significant change in the quality attributes of the chutney (Table
3). In present investigation it was observed that only 12% salt concentration
is effective to stop the all types of microbial growth in the ready to eat chutney.
Considerable decline in flavor, color, consistency and overall acceptability
of the sample were observed when stored at room temperature. Darkness of the
chutney (stored at room temperature) was gradually increased during storage.
This was in agreement with the L, a and b value of chutney where significant
decrease in L value of chutney were observed during storage at room temperature
whereas no significant decrease in L value were observed when stored at refrigeration
temperature (Table 4).
Table 1: |
Optimum levels of independent variables and response value |
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Table 2: |
Study of effect of salt concentration and Brix on sensory
quality attributes of ready to eat Amla chutney |
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Fig. 1: |
Response surface and contour plots showing effect of variables
on the flacor of ready to eat chuteny (a) garlic paste vs. green chilli,
(b) salt vs. almla pulp (c) Amla pulp vs. green chilli and (d) green chilli
vs. salt |
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Fig. 2: |
Response surface and contour plots showing effect of variables
on the overall acceptability of ready to eat chuteny (a) gratic paste vs.
green chilli, (b) salit vs. Amla pulp, (c) Amla pulp vs. green chilli and
(d) green chilli vs. salt |
Refrigerated stored chutney was of lighter in appearance than to the room
temperature sample. So, that the color of the refrigerated stored chutney was
found more acceptable by the panelist than to the room temperature stored chutney
(Table 3). The lower score of consistency of chutney stored
at room temperature may be because of the evaporation of the moisture during
storage (Table 4) which was comparatively less in the chutney
stored at refrigerated temperature. Significant increase in the Brix of chutney
were observed when stored at room temperature whereas refrigerated stored chutney
showed no any significant change in the Brix after sixty days of storage. The
result can be correlated by the moisture content of the chutney which was gradually
decreased during the storage at room temperature while no significant change
in moisture content of the chutney could be observed when stored at refrigeration
temperature (Table 3). Refrigerated stored chutney retained
81 mg/100 g of vitamin C after sixty days of storage whereas only 32 mg/100
g of vitamin C was left in chutney after sixty days of storage when stored at
room temperature (Fig. 3). This was in agreement with the
earlier workers (Devi and Mishra 2009) that the higher
will be the storage temperature higher will be the losses of vitamin C. Kaur
and Kapoor (2004) reported more than 70% antioxidant activities as percentage
inhibition of oxidation in Amla fruits which was correlated positively with
total phenols. This was in agreement with the present results that Amla chutney
was found not only superior in terms of polyphenolic (2.848 g/100 g of polyphenols)
contents but also showed good antioxidant activities (15.12 mg/100 g).
Table 3: |
Study of effect of storage temperature on changes in sensory
quality attribute of ready to eat Amla chutney (containing 12% salt, 10%
sugar and 50°B) during storage |
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Table 4: |
Study of effect of storage temperature on chemical composition
of ready to eat Amla chutney (containing 12% salt, 10% sugar and 50°B)
(n = 3) |
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Values in same row with different superscripts differ significantly
(p<0.05) |
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Fig. 3: |
Study of Effect of Storage temperature on retention of vitamin
C in ready to eat chutney |
Significant amount of polyphenolic content of ready to chutney confirmed the
Ranaurd et al. (2001) and Mishra et al.
(2009) statements that the phenolic contents in juices are low compared
to fruits due to loss of phenolic contents during squeezing and since ready
to eat chutney has been prepared from fresh Amla pulp and hence found superior
in terms of polyphenolic content and antioxidant activities.
CONCLUSION
Amla chutney is found superior than to other available similar products in
terms of polyphenolic content and antioxidant activity and the green Amla chutney
can be preserved by using only class one preservative up to two months at refrigeration
temperature without any significant change in the green color of the chutney.
Refrigeration temperature is comparatively more effective than to room temperature
to reduce the losses of polyphenolic content in stored sample. Since, reaction
between iron and tannin catalyzes in presence of oxygen which hasten the rate
of decolorization of Amla product hence modified atmospheric packaging of chutney
in oxygen barrier packaging material may be effective to retain the color of
chutney at room temperature also. Further study of effect of modified atmospheric
packaging on storage stability of ready to eat green Amla chutney is required.
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