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Functional, antioxidant and organoleptic study of sauces prepared with Spondias dulcis forst (amra): An underutilized fruit
Vol 1, Issue 3, 2023
VIEWS - 4035 (Abstract)
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Abstract
In the present study, the underrated fruits of Spondias dulcis frost were utilized for the development of unconventional sauces. Two distinct sauces were prepared: one using the pulp of semi-ripened Amra fruit, and the other using its peels. The homogenized ingredients were cooked in an open vessel. Both sauces exhibited dose-dependent 1,1-diphenyl-2-picryl-hydrazyl (DPPH) reduction. The R-values of the DPPH free radical scavenging activity of Amra peels and pulp sauces were found to be 0.9873 and 0.9759, respectively. The sauce made with the pulp of fruit showed a significantly stable emulsion and lower syneresis values, whereas the sauce prepared with fruit peels was more astringent with a significantly higher titratable acidity (p < 0.05). The mineral content and brix of sauce made with fruit pulp were found to be significantly higher. The sensory characteristics of both sauces were found acceptable by sensory assessors. However, the taste of pulp sauce was found to be significantly better than that of fruit peel sauce. The findings suggest that the pulp and peels of Amra fruits could be employed for the development of antioxidant-rich sauces; however, the application of Amra peels for the formulation of potential value-added sauces, jams, and other condiments would reduce manufacturing waste and cost.
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