Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Abstract

This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (P

Effect of amla and ginger powders on quality criteria of African catfish (Clarias gariepinus) fingers

“…With respect to the tannins content amla powder had almost 1.57 times the amount of tannins than ginger. These findings are in agreement with KC et al (2020) determination that amla powder contains 198.9 mg of tannins and with Okunade et al (2019) determination that ginger powder contains 0.68-2.66 mg of tannins per 100 g, respectively.…”

Preparation and Quality Evalution of Amala (Phyllanthus emblica L.) Fruit Leather

“…The mean vitamin C content of samples A, B, C, D and E is presented in table 4. The vitamin C varied in the amala leather samples as per the proportion of amala pulp addition (KC, Rayamajhi, et al, 2020). The loss in vitamin C was due to various factors such as heat processing, oxidation, light.…”

“…Higher the sugar in samples, higher will be the TSS. Acidity increases with the addition of pulp (KC, Rayamajhi, et al, 2020) which is due to higher acid content in raw pulp. Crude fat, crude protein, crude fiber, total ash, moisture and energy content of the different amala leather samples varied significantly (p<0.05) and found to be in the range of 0.16-0.26%, 0.82-1.6%, 3.04-4.78%, 1.50-2.29%, 15.50-15.72% and 373.01-382.60 Kcal/100 g respectively (Table 5).…”

“…Crude fat, crude protein, crude fiber, total ash, moisture and energy content of the different amala leather samples varied significantly (p<0.05) and found to be in the range of 0.16-0.26%, 0.82-1.6%, 3.04-4.78%, 1.50-2.29%, 15.50-15.72% and 373.01-382.60 Kcal/100 g respectively (Table 5). The content of proximate components was reported according to the proportion of amala pulp addition (KC, Rayamajhi, Dangal, & Shiwakoti, 2020). The slight changes were observed which might be due to effect of processing conditions.…”

“…Seeds were removed manually by knives. They were boiled at 100° C for 10 min addition (KC, Rayamajhi, Dangal, & Shiwakoti, 2020) to soften its texture. They were blended in grinder for few min until fine paste was obtained.…”