Studies on utilization of pomegranate juice in the preparation of peanut chikki

Pf, Devhare; Pm, Kotecha; Sn, Godase; Ud, Chavan

doi:10.22271/chemi.2021.v9.i1v.11441

Cited by 1 publication

(1 citation statement)

References 4 publications

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“…The jelly formulation containing 20 per cent gelatin, pure 'Mollar de Elche' pomegranate juice, 1 per cent citric acid and sucrose as sweetener [106] produced the best quality of jellies in terms of colour (highly reddish and bright red), texture, antioxidant capacity and sensory attributes. Devhare et al [107] formulated the 20 per cent pomegranate juice-based chikki that retained its quality attributes for 3 months in LDPE bags. Micro-encapsulated pomegranate peel extract (MEPPE) was used by Palabiyik et al [108] in the chewing gums successfully indicating their utility as a carrier for bioactive compounds.…”

Section: Confectionerymentioning

confidence: 99%

Post-Harvest Management and Value Addition in Pomegranate

Dhumal¹,

Pawar²,

Patil³

2022

Pomegranate

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Pomegranate due to its high nutritive and therapeutic value, high antioxidant capacity, and bioactive compounds is known as superfruit. However, its consumption is scarce due to difficulties in peeling and extraction of arils, hand staining and irritation during extraction due to phenolic metabolites in fruits. Improved varieties have excellent flavour with crisp-juicy-dark red, gem-like arils, indicating potentiality for export and value-added products with the extended shelf life. Advances in post-harvest technology had played a vital role in product diversification by keeping original nutritional value. Extensive research has been carried out in the development of various pomegranate-derived products such as minimally processed arils, frozen seeds, RTS juice, concentrates. These processed products are highly acceptable because of their dessert qualities and palatability. Consumers readily pick well-matured big size fruits with attractive colour but low-grade pomegranate is kept out of market. Additional innovative tools like modified atmosphere packaging offer for the optimal use of such lower-grade fruits. Consumers prefer minimally processed pomegranate arils and frozen arils packed in punnets over whole fruit. Juices can be used in beverages and for various treatment purposes. This new sector of pomegranate processing will allow the use of non-commercial pomegranate fruits and improve pomegranate utilization for human health.

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Section: Confectionerymentioning

confidence: 99%