Development and Quality Evaluation of Value Added Food Products using Dehydrated Black Kokum (Garcinia indica)

Abstract

The present study was conducted to prepare food products -kokum panna, kokum sherbet, kokum booster and kokum chatpatti balls from dehydrated black kokum extract and pulp and to analyse the Hydroxycitric acid (HCA) content in the products. The kokum (Garcinia) was used for the study and food products because of its higher hydroxycitric acid (HCA) content. The commonly consumed products: kokum panna, kokum sherbet, kokum booster and kokum chatpatti balls were then analysed for their pH and HCA content. The organoleptic evaluation of food products of kokum extract and kokum pulp was found to be highly acceptable (p<0.8). The acceptable levels of dehydrated black kokum extract for booster and panna and kokum pulp for kokum sherbet and chatpatti balls ranged 20% & 35%, and 25% & 30% respectively. The HCA content of the food products ranged between 2.1 to 8.6g/100g. Among all these products, the highest pH content was found in kokum booster followed by 3.71, 3.85, 3.94 pH value while kokum chatpatti balls, kokum panna and kokum sherbet 2.60, 2.92 and 2.41, 2.43, 2.45, 2.24, 2.27, 2.28 pH value. For the evaluation of shelf life of the food products, the products were packed in High Density Poly Ethylene (HDPE) covers, heat sealed and stored at ambient conditions. The results of sensory evaluation during shelf life showed that have a longer shelf life but the decline in the all sensory attributes as the days increased.