Integrated protocol for value-addition in strawberry (Fragaria x  ananassa)

Neelima Garg; Sanjay Kumar; Ashok Kumar; Supriya Vaish; Balvindra  Singh

doi:10.48165/

Authors

Neelima Garg ICAR-IIFSR, Merrut, Uttar Pradesh
Sanjay Kumar ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow 226 101, Uttar Pradesh, India
Ashok Kumar ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow 226 101, Uttar Pradesh, India
Supriya Vaish ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow 226 101, Uttar Pradesh, India
Balvindra Singh ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow 226 101, Uttar Pradesh, India

DOI:

https://doi.org/10.48165/

Keywords:

Strawberry, Probiotic, Fermentation, Lactobacillus, Anthocyanins

Abstract

An integrated protocol was standardized for production of diversified products from strawberry (Fragaria x ananassa). The fresh fruits were subjected to lactic acid fermentation using Lactobacillus sp. The prepared probiotic drink was collected and left over fruits were utilized for preparation of other products, viz. candy, squash, jelly and wine. Candy was prepared by incubating whole fruits in subsequently increasing concentrations of sugar syrup and then drying at 60 oC temperature in electric dehydrator to an intermediate moisture level of around 12%. The sugar syrup thus left had attractive red color due to anthocyanins extracted from the fruits. It was used for preparation of squash, jelly and wine. The strawberry probiotic drink contained 2.2 oB TSS, 0.17% acidity, 2.1 mg/100ml vitamin-C, 37.1 mg/100ml phenolics and 2.36 mg/100ml anthocyanins. During ambient storage of probiotic drink up to 30 days, vitamin-C, phenolics and anthocyanin contents decreased while reducing sugars increased. Quality analysis of strawberry products revealed that candy contained highest amounts of phenolics and anthocyanins followed by jam, jellly and squash and least in wine. The vitamin-C content ranged between 1.6 to 14.8 mg/100 g or ml, being highest in jelly while least in wine. The ethanol content in wine was found to be 11.7 per cent. All the strawberry products were highly acceptable during sensory evaluation scoring above 7.0 out of total 9.0. It may be concluded that a variety of processed products could be prepared from same raw material by using the integrated protocol for strawberry products.

Downloads

Download data is not yet available.

References

Amerine M A, Pangborn RM and Roessler E B. 1965. Principles of Sensory Evaluation of Food. New York: Academic Press, 602p.

Ayub M, Ullah J, Muhammad A and Zeb A. 2010. Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature. International J. Nutrition Metabolism 2(2): 27-32.

Caputi A Jr, Ueda M and Brown T. 1968. Spectro photometric determination of ethanol of wine. American J. Enology and Viticulture 19: 160-165.

Fuleki T and Francis F J. 1968. Quantitative methods for anthocyanins. I. Extraction and determination of total anthocyanins in craneberry. J. Food Sci. 33: 72-77. https://doi.org/10.1111/j.1365-2621.1968.tb00887.

Garg N, Kumar S, Yadav K K and Kumar C. 2015. Development of probiotic drink from cucumber using Lactobacillus sp. Indian J. Hort. 72(4): 590-592.

Garg N, Yadav P, Kumar S and Dikshit A. 2014. Screening of bael selections for preparation of sweet wine. Indian J. .Hort. 71(1): 99-103.

Heinonen I M, Meyer A S and Frankel E N. 1998. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J. Agricultural and Food Chem. 46: 4107-4112. https://doi.org/10.1021/jf980181c

Islam M Z, Monalisa K and Hoque M M. 2012. Effect of pectin on the processing and preservation of Strawberry (Fragaria ananassa) jam and jelly. International J. Natural Sci. 2(1): 8-14. https://doi.org/10.3329/ijns.v2i1.10877

Karaaslana N M and Yamanb M. 2017. Anthocyanin profile of strawberry fruit as affected by extraction conditions.

Kefayatullah M, Nawaz H, Wahab S, Ayub M, Zuhair M, Anjum M M, Ali N, Ayub A, Ahmad F and Ahmad D. 2019. Quality evaluation of strawberry squash stored at ambient temperature. Pure Appl. Biol. 8(1): 397-

http://dx.doi.org/10.19045/bspab.2018.700199 Khan R U, Afridi S R, Ilyas M, Sohail M and Abid H. 2012. Development of strawberry jam and its quality evaluation during storage. Pakistan J. Biochem. Mol. Biol., 45(1): 23-25.

Malav M, Gupta R and Nagar T. 2014. Studies on bio chemical composition of orange based blended ready-to-serve (RTS) beverages. Biosci. Biotechnol. Res. Communications 7(1): 78-83.

Muche B M, Speers R A and Rupasinghe H P V. 2018. Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera). Frontiers in Nutrition, 5: 100. https://doi.org/10.3389/fnut.2018.00100

Raj D, Sharma P C and Vaidya D. 2011. Effect of blending and storage on quality characteristics of blended sand pear apple juice beverage. J. Food Sci. Technol.48: 102–105. https://doi.org/10.1007/s13197-010-0098-x

Ranganna S. 2000. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. IInd Ed. Tata Mc Graw Hill Publication Co. Ltd., New Delhi. 1112p.

Sethi V, Anand J C and Saxena S K. 1980. Kinnow orange in juice and beverage making. Ind. Hort. 25: 13-15. Speck M L. 1984. Compendium of methods for the microbiological examination of foods. Second edition, American Public Health Association Inc., pp. 644-649.

Srivastava R P and Kumar S. 2002. Fruit & Vegetable Preservation: Principles and Practices, IIIrd Ed., International Book Distribution Company, Charbagh, Lucknow. 474p.

Tandon D K, Yadav R C, Sood S, Kumar S and Dikshit A. 2004. Effect of lye peeling on nutritional quality of aonla candy. Ind. Food Packe, 57(6): 147-152.

Wang H, Cao G and Proir R L. 1996. Total antioxidant capacity of fruits. Journal of Agricultural Food Chem. 44 (3): 701-705. https://doi.org/10.1021/jf950579y

Wang S Y and Zheng W. 2001. Effect of plant growth temperature on antioxidant capacity in strawberry. J. Agricul. Food Chem. 49(10): 4977-4982. https://doi.org/10.1021/jf0106244