The dried arils (anardana) prepared from wild pomegranate fruits (Punica granatum L.) are widely used as an acidulant in culinary purposes and in formulations of various ayurvedic medicines which are helpful in curing a number of ailments. As there is a wide variation among the quality of fruits which is due to geographic conditions, climatic factors and genetic variability so anardana was prepared from the fruits of different locations under different drying modes. The prepared product was further compared for its physico-chemical, antioxidant and sensory characteristics. Anardana prepared under mechanical cabinet drier and solar tunnel drier was comparable in terms of its various quality characteristics. While comparing the locations for the procurement of raw material, best quality anardana in terms of various quality attributes like colour, TSS [(total soluble solids) (40.35 oB)], total sugars (26.15 %), anthocyanins (37.97 mg/100 g), total phenols (176.46 mg GAE/100 g), flavonoids (39.45 mg QuE/100 g), antioxidant activity (59.53 %), starch (2.87 %) and sensory characteristics was prepared from the fruits of Karsog location (1265 meters above mean sea level) of Himachal Pradesh, India.
Antioxidants, Arils, Cabinet drier, Drying, Locations
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