Quality evaluation of processed star fruit ( Averrhoa Carambola )

Abstract

Fruits are highly perishable items which needs processing to make it durable. In the present investigation there were various types of processing techniques were used to determine the best processing method with the minimum loss of naturally present antioxidant in Star Fruits that can be uses in the development of food products. The findings revealed that, regarding organoleptic evaluation of processed star fruit, in context of high temperature treatment sensory attributes were higher in water boiling temperature (100oC). Regarding the low temperature treatment, scores of deep freezer temperature were higher in comparison to others and for drying treatment; it was found that sun drying scores the highest. Anti-nutrient content which includes tannin and oxalic acid was found lowest in water boiling temperature (100oC) i.e. 0.78±0.06 and 0.65±0.02 mg/100 g respectively in context of high temperature treatment. While in low temperature treatment anti-nutrient was 0.83±0.01 mg tannin and 0.73±0.02 mg oxalic acid per 100 g in deep freezer temperature, which was lowest among others. Regarding drying treatment lowest tannin and oxalic acid was recorded 1.10±0.55 mg and 0.72±0.05 mg per 100 g respectively for sun drying. Highest antioxidant activity of processed star fruit, was found with (100oC) i.e. 77.64±1.50 % in context of high temperature treatment. While in low temperature treatment it was found 75.49±1.77 % for deep freezer treatment which was highest among others, and in drying treatment it was found highest in sun drying which was 92.14±1.02 %. The present investigation concluded that minimum loss of antioxidant activity in Star Fruit was found in water boiling temperature, Deep freezer temperature and sun drying comparison to other processing methods. These processing techniques can implement in the new food product development which will highly rich in antioxidants.