PJB-2023-171
COMPARATIVE STUDY ON THE ANTIOXIDANT, SENSORIAL AND FUNCTIONAL PROPERTIES OF SAUCES PREPARED WITH SPONDIAS DULCIS FORST (AMRA)
Abeera Moin
Abstract
In the present study, the underrated fruits of Spondias Dulcis Frost were utilized for the development of unconventional sauces. Sauces were prepared with the pulp and rind of semi ripen Amra fruit, respectively. Both sauces exhibited dose dependent DPPH reduction. The R-value of DPPH free radical scavenging activity of Amra peels and pulp sauces was found to be 0.9873 and 0.9759, respectively. The sauce made with pulp of fruit showed significantly stable emulsion and lower syneresis value. Sauce prepared with fruit peels was more astringent with significantly higher titratable acidity (p< 0.05). The mineral content and brix of sauce made with fruit pulp was found significantly higher. The sensorial characteristics of both sauces were found acceptable by sensory assessors. However, the taste of pulp sauce was found significantly better than fruit peels sauce. The findings suggest that plup and peels of Amra fruits could be employed for the development of antioxidant rich sauce. The Amra peels valorization for the formulation of high antioxidant sauces, jams and other condiments would reduce the manufacturing waste and cost hence improving biocircular economy.
Keywords: Amra fruit, Sauce, Sustainability, Functional food, Valorization
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