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Utilization of pomegranate (Punica granatum L.)peel as a natural food colourant. (Record no. 291192)

MARC details
000 -LEADER
fixed length control field	04760nam a22002177a 4500
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	631.56
Item number	DEE/UT PG
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Deena Bijoy
245 ## - TITLE STATEMENT
Title	Utilization of pomegranate (Punica granatum L.)peel as a natural food colourant.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc	Vellayani
Name of publisher, distributor, etc	Department of postharvest management, college of agriculture
Date of publication, distribution, etc	2023
300 ## - PHYSICAL DESCRIPTION
Extent	108p.
502 ## - DISSERTATION NOTE
Dissertation note	Msc
520 3# - SUMMARY, ETC.
Abstract	The present study titled “Utilization of pomegranate (Punica granatum L.) peel <br/>as a natural food colourant” was carried out in the Department of Postharvest <br/>Management,College of Agriculture,Vellayani during the period 2021-2023, with the <br/>objective of standardizing food formulations using pomegranate peel as a natural <br/>colourant. <br/> The study was carried out as two experiments with anthocyanin pigment extracted <br/>by acidified ethanolic maceration of dehydrated peels of pomegaranate (Punica <br/>granatum L.) fruits which were collected as a byproduct from processing unit. <br/> Three processed food products viz., lime squash, jackfruit jelly and ashgourd <br/>candy, each of liquid, semisolid and solid nature were prepared with incorporation of <br/>anthocyanin pigment at 1%, 2% and 3% concentration along with control in the first <br/>part of the experiment and were subjected to evaluation of chemical, nutritional and <br/>sensory quality parameters for selecting the most acceptable pigment concentration. <br/> Lime squash with 2% anthocyanin pigment had highest antioxidant activity <br/>(89.44%) and higher anthocyanin content (7.42 mg100g-1<br/>) with highest mean scores <br/>for appearance (7.86), colour (8.22) and overall acceptability (7.52); hence, 2% was <br/>selected as the optimum concentration of anthocyanin pigment for incorporation in lime <br/>squash. <br/> Jackfruit jelly incorporated with 3% anthocyanin pigment had lowest <br/>acidity(0.89%), highest anthocyanin content (5.52 mg100g-1<br/>) and a comparatively <br/>higher antioxidant activity (41.00%) with maximum mean score of appearance (8.30), <br/>colour(8.70) and overall acceptability score (8.13) and hence 3% was selected as the <br/>optimum concentration of anthocyanin pigment for incorporation in jelly. <br/> The optimum concentration of anthocyanin pigment for candy preparation <br/>was found to be 2%, as it had high antioxidant activity (59.09%), higher anthocyanin <br/>(6.24 mg 100g-1<br/>) and highest ascorbic acid content (65 mg 100g-1 ) as well as best <br/>appearance (7.80), color (7.90), and overall acceptability (8.0) score among the colored <br/>candies. Anthocyanin content and antioxidant activity were lowest for colourless candy <br/>and pigment incorporation did not adversely affect the flavour, taste and texture, but <br/>colour and appearance of candies with no pigment were highest. Computation of overall <br/>acceptability also showed the superiority of colourless candy with highest overall <br/>acceptability score (8.30). Among the coloured candies, candy with 2% pigment <br/>recorded the highest overall acceptability of 8.00; hence 2% was selected as the <br/>optimum concentration of anthocyanin pigment for incorporation in candy.<br/>Incorporation of anthocyanin pigment resulted in production of products rich in <br/>anthocyanin contents and antioxidant activity. As the concentration increased from 1-<br/>3%, anthocyanin content was increased and antioxidant activity was same for all the <br/>pigment incorporated products. <br/> The three products were prepared by incorporating the respective optimum <br/>concentration of anthocyanin and pigment stability in products was assessed by storing <br/>the products in glass containers under ambient and low temperature condition for a <br/>period of 3 months in the second part of the study. <br/>Ascorbic acid, anthocyanin content and antioxidant activity were higher under <br/>low temperature compared to ambient storage in all the three pigment incorporated <br/>products. The quality parameters of all the products were affected by storage period. A <br/>reduction of 11.02%, 6.32% and 3.53% anthocyanin content was recorded in lime <br/>squash, jackfruit jelly and ashgourd candy respectively, indicating a reasonably higher <br/>pigment stability during storage. <br/>The present study could formulate three different antioxidant rich processed <br/>products incorporated with natural anthocyanin from pomegranate peel, with <br/>comparatively better pigment stability for a period of three months, proving the <br/>potential of pomegranate peel as a natural colourant in processing industry.<br/>
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Natural food colour
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Anthocyanins as natural colourants
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Pomegranate peel
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Anthocyanins as antioxidant
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Postharvest management
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name	Mini, C (Guide)
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier	https://krishikosh.egranth.ac.in/handle/1/5810224604
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Item type	Theses

Holdings
Not for loan	Collection code	Home library	Current library	Shelving location	Date acquired	Full call number	Barcode	Date last seen	Koha item type
Not For Loan	Thesis	KAU Central Library, Thrissur	KAU Central Library, Thrissur	Theses	16/04/2024	631.56 DEE/UT PG	175993	16/04/2024	Theses