Physico-chemical properties of wild edible fruit Meyna laxifora Robyns(Alu):production of Alu fruit powder by using drying aid  

作　　者：Rohini Vijay Dhenge Arjun Mohanakumar Suhel Bhendawade Prashant Chavhan Sagar Deshpande Pooja Lade Abhijeet Gatade Akshaya kumar Sahoo 

机构地区：[1]Deparment of Food and Dnug.University of Parma,Parma 43124.Italy [2]Deparoment of Food Science and Technolog,Shivaji University,Kolhapur,Maharashtra 416004.India

出　　处：《Journal of Future Foods》2024年第4期353-360,共8页未来食品学报（英文）

摘　　要：The study focuses on the physico-chemical characteritics of the wild fruit Meyna laxiflora Robyns(Alu)and fruit powder,which was gathered from the Konkan region of Maharashtra Alu fruit powder is made by using a drying aid called maltodextrin(MD).Powder samples(MP1,MP2,MP3,MP4 and MP5)were made using different amounts of MD(05,10,15,2.0 and 2.5 g).Preliminary phytochemical screening of fnuit pulp and powder showed the presence of some phytoconstituents such as reducing sugar,saponin,flavonoids,and terpenoids,whereas akaloids,tannins,steroids and protein were absent in both.The parameters of the powder are durectly infuenced by the amount of MD,as evidenced by the variations in bulk density,total soluble solids,pH,specific gravity and the proximate among the powder samples.High solubility was found in the sample with a medium of MD.The highest of particle distribution was found in MD-added samples MP2(1 g),MP3(1.5 g),MP4(2 g)whereas the raw(MPO)showed the 1least.Sensory analysis was done using 9-point hedonic scale,which revealed that MP2,MP3,and MP4 were highly acceptable.This study assumed that fresh Alu fuit,palp and in the form of powder can be useful for the development of new products.

关 键 词：Meyna laxiflora Robyns MALTODEXTRIN SOLUBILITY Particle size distribution Sensory analysis 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]