The present investigation was carried out to standardize the recipe for preparation of pomegranate anardana powder by using selected processing techniques and explore the prepared anardana powder with spices in mouth freshner. Further mouth freshner was evaluated for nutritional, organoleptic quality and Techno-economic feasibility. Study revealed that the ascorbic acid, protein and fat content of anardana prepared from Ganesh and Arakta variety were 6.7mg/100g and 7 mg/100g, 1.3 percent and 1.4 percent and 0.91 and 0.92 percent respectively. The mouth freshner was prepared by sun drying and cabinet drying. For acidity, sample of Ganesh and Arakta prepared by sun drying had highest acidity i.e.1.4% and 1.6% respectively. For cabinet dried sample of Ganesh and Arakta cultivars 1.3% and 1.5% respectively. Ascorbic acid content was higher in cabinet dried sample (6.7 mg/100g and 7 mg/100g) for both cultivars. Whereas in sun dried samples of Ganesh and Arakta varieties ascorbic acid content was 6 mg/100g and 6.5 mg/100g respectively.In organoleptic evaluation of pomegranate mouth freshner of Ganesh variety prepared by cabinet drying scored highest score for overall acceptability than others. The effect of storage (ambient) temperature on quality of mouth freshner of Ganesh variety dried by cabinet drying was studied and found acidity and ascorbic acid were decreased during storage period. The cost of 100g pomegranate mouth freshner was Rs. 55/-, with energy value 134.19 Kcal/100g. Hence this product could be recommended for commercial exploitation.
Rosane Cavalcante Fragoso, Brasil
Chief Scientific Officer and Head of a Research Group
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