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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Bioactive Components Retention in Processed Indian Gooseberry Products

N. Kulshrestha2, Yogesh Kumar Jha1* and Shemelis Admassu2

1Food Process Engineering Graduate Program, Department of Chemical Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia

2Department of Food Science & Technology, G.B.Pant University of Agriculture & Technology, Pantnagar–263145 Uttarakhand, India

*Corresponding Author:
Professor Yogesh Kumar Jha
Food Engineering Graduate Program
Department of Chemical Engineering
P. Box:385, Addis Ababa Institute of Technology
Addis Ababa University, Ethiopia
Tel: +251-921784270
Fax: +251-11-12-39-480
E-mail: [email protected]

Received October 09, 2012; Accepted November 02, 2012; Published November 10, 2012

Citation: Kulshrestha N, Jha YK, Admassu S (2012) Optimization of Ingredients Level in Low Calorie-High Protein Papaya Fruit Bar using Response Surface Methodology. J Food Process Technol 3:193. doi: 10.4172/2157-7110.1000194

Copyright: © 2012 Kulshrestha N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Indian gooseberry is a rich source of ascorbic acid and various other bioactive components when compared to other citrus fruits. Present work was carried out for the development and evaluation of bioactive components in processed products from Indian gooseberry. Indian gooseberry candy, bar and toffee were developed by standard procedures. Ascorbic acid content, polyphenolics and DPPH% scavenging activity was estimated in these processed products and the results were compared to amla to see the degradation of bioactive components during processing. Sensory evaluation was also carried out for the samples. Maximum amount of ascorbic acid content was found in Indian gooseberry candy with decreasing order in bar and minimum in Indian gooseberry toffee. Polyphenolics were determined in terms of gallic acid equivalent while antioxidant activity was evaluated as DPPH % scavenging activity. It was found that amla can be utilized for the development of various value added products which retains bioactive components even after processing. 

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