Development of Value Added Wood Apple Leather and Its Nutrient Composition

Development of value added wood apple leather and its nutrient composition

Publication History Received: 23 April 2016 Accepted: 15 May 2016 Published: 1 June 2016

Citation Anitha S, Hiremath US, Veena B. Development of value added wood apple leather and its nutrient composition. Indian Journal of Science, 2016, 23(82), 459-470

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Development of value added wood apple leather and its nutrient composition

*ANITHA S., **HIREMATH, U. S. AND ***VEENA.B.,

* Ph.D Scholar, UAS, GKVK, Bangalore

**Professor, UAS, GKVK, Bangalore, Karnataka

*** Assistant professor, Hassan ,UAS, Bangalore, Karnataka

Abstract

Wood apple (Limonia acidissima Linn.), commonly known as Bael, is a monotypic genus Limonia, native to India. From the study nutrient content of fresh wood apple revealed that, moisture (64.63%), protein (6.78 %), fat (1.38 %), crude fibre (5.00 %), carbohydrates (20.66 %), and total ash (1.55 %). Among the minerals phosphorous contains (110 mg), calcium (122.4 mg) and iron (0.38 mg). Four variations of wood apple leather containing different levels of pulp were prepared and compared with control. The samples of were kept at ambient and refrigerated conditions. All the sensory attributes of products stored under both ambient and refrigerated conditions were decreased as the duration increases. Sensory scores of wood apple leather before storage for appearance (8.05), texture (8), chewiness (8.15), aroma (7.65), taste (7.9), and overall acceptability (8.35) whereas after storage at ambient temperature for 90 days the scores were reduced to 5.25, 5.25, 6.25, 5.55, 5.25 and 7.05, respectively. Changes that occur during storage, decrease in the sensory attributes were rapid under the ambient conditions whereas the decrease were slow under refrigerated storage. Shelf life of value added products developed from the wood apple showed lower microbial count and it may be due to its antimicrobial activity. The fruit is eaten fresh or is used to make different products to reduce non communicable disease, micronutrient deficienceis and has traditionally been used in many herbal remedies.

Introduction

Wood apple (Limonia acidissima Linn.), commonly known as Bael, is a monotypic genus Limonia, native to India and also cultivated in Bangladesh, Pakistan and Sri Lanka (Bakshi et al., 2001). It grows widely in southern and central dry forest of India. It is commonly grown as a border plant in addition to being found in jungles. Common names in English include wood-apple, elephant-apple, monkey fruit, curd fruit and Kathbel. This plant is prescribed as a traditional medicine for the treatment of various ailments (Khare, 2007).

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Limonia acidissima is well-known for its medicinal properties and has numerous described medicinal uses. It has a wide range of biological activities viz., adaptogenic activity, hepatoprotectant and use against blood impurities, leucorrhoea, dyspepsia and jaundice (Anon, 1992). In India, fruit is used as a liver and cardiac tonic, in diarrhea and dysentery, an effective treatment for hiccup, sore throat and gum diseases. Consumption of fruit and vegetables, as well as grains, has been strongly associated with reduced risk of cardiovascular disease, cancer, diabetes, Alzheimer disease, cataracts, and age-related functional decline. Keeping this view as a main source and after thorough literature survey, one such fruit was selected to know the traditional scientific claims for the well known fruit of wood apple, which is popularly known as Elephant apple or Wood apple which was extensively used in the local areas of South India for the present study with the following objectives. 1. Development and standardization of value added products, its acceptability and storage stability. 2. To analyze the physicochemical properties of developed products and

Materials and methods:

Fruits were collected during the season from the local market and they were stored in deep freezer for the further study. For the preparation of products ingredients were procured from local market.

1. Wood apple leather (WAL) Four variations of wood apple leather containing different levels of pulp (65, 75, 85, and 95 per cent) were prepared and compared with control (mango) as indicated below. Method used in preparation of leather is given in Fig. 1.

Wood apple leather Sl. No Ingredients control WAL-1 WAL-2 WAL-3 WAL-4 1. Wood apple pulp (g) - 65 75 85 95 2. Mango (g) 75 - - - - 3. Sugar (g) 25 35 25 15 5 Total 100 100 100 100 100 WAL- Wood apple leather Sensory evaluation of products were carried out using 9 point hedonic scale and evaluated by a panel of semi trained judges (n=20).

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2. Organoleptic evaluation Value added wood apple product leather was developed and compared along with the control sample. Organoleptic evaluation was carried out for the acceptance of products by using nine point hedonic scale by the semi-trained lab panellists (Plate. 1).

3. Shelf life study Wood apple products leather was packed in aluminum foil and store in bottles. The samples of were kept at ambient and refrigerated conditions. Stored were evaluated for sensory attributes viz pH, acidity and microbial load for a period of three months. .Microbial study was conducted for moulds and yeast.

Table 1: Nutrient analysis of wood apple pulp (per 100 g)

(a) Proximate (fresh basis)

Moisture (g) 64.63

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Protein (g) 6.78

Fat (g) 1.38

Crude fibre (g) 5.00

Carbohydrates + (g) 20.66

Energy + (Kcal) 122

Ash (g) 1.55

(b) Minerals

Calcium (mg) 122

Phosphorus (mg) 110

Iron (mg) 0.38

Zinc (mg) 0.50

Copper (mg) 0.25

Manganese (mg) 37.85

Sodium (mg) 0.05

Potassium (mg) 2.64

Manganese(mg) 0.24

Vitamin C (mg) 5.00

+ calculated 2. Nutrient analysis of wood apple fruit 2.1 Macronutrient and micronutrient analysis Nutrient content of fresh wood apple pulp is depicted in Table 1. It is evident from the results that wood apple contains moisture (64.63 %), protein (6.78 %), fat (1.38 %), crude fibre (5.00 %), carbohydrates (20.66 %), and total ash (1.55 %). Among the minerals phosphorous content was 110 mg, calcium 122.4 mg and iron 0.38 mg were present. Among the vitamins it contained 5 mg of vitamin–C. According to Pandey et al., 2014, nutrient content of wood apple on dry weight basis was analysed and reporting that, the moisture content was quite low (6.4 %) which may be advantageous in view of increasing the sample’s shelf life. Kaitha pulp was found to be very rich in carbohydrates

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(70.14 %). There was an appreciable amount of protein (13.8 % by wt) making it a good source of protein, while its fiber content is also good. There is evidence that dietary fiber has a number of beneficial effects related to its indigestibility in the small intestine. Pulp has low amount of fat (4.38 %) which makes it an ideal diet for overweight people. The energy value of dried pulp was calculated and the value obtained was 375.18 kcal.Wood apple pulp was found to contain calcium, magnesium, iron and zinc in high amounts followed by many other beneficial nutrients. A high content of phosphorous can play an important role in bone formation and other essential metabolic activities of the body. Calcium can play a crucial role in providing rigidity to the skeleton besides its involvement in the neuromuscular functions, blood clotting, and many other metabolic processes (Campous et al., 2009). It also contains iron which is used against anaemia, tuberculosis and disorders of growth. Zinc supplementation in diabetes mellitus proved to have antioxidant effect (Roussel et al., 2003). The ascorbic acid content (180 μg/ g of dry matter) would fulfill the recommended dietary allowance (RDA) of National Research Council. It has been reported for its antioxidant and electron donor properties for eight important enzymes in humans.Adequate intake of dietary fibre can lower the serum cholesterol level, risk of coronary heart disease, hypertension, constipation, diabetes, colon and breast cancer (Rao et al., 1998: Ishida et al., 2000). Sodium and potassium take part in ionic balance of the human body maintains and maintains tissue excitability. Na play important role in the transport of metabolites and K is important for its diuretic nature. The ratio of K/Na in any food is important factor in prevention of hypertension and arteriosclerosis, with K depresses and Na enhances blood pressure (Saupi et al., 2009).

2.2 Physico-chemical parameters of wood apple Data presented in Table-2 indicates the physicochemical parameters of wood apple pulp. Total sugars was found to be 3.4 %, titrable acidity (3.98 %), vitamin C (5%), Total dietary fibre (28.82 %), soluble fibre (1.3 %) and insoluble fibre (27.52 %), TSS (12.67 %) and pH (3.2).

Table 2: Physicochemical parameters of wood apple fruit

Parameters Values Total Sugar (%) 3.40

Titrable acidity (%) 3.98

Total dietary fibre (%) 28.82

Soluble (%) 1.30

Insoluble (%) 27.52

TSS (%) 12.67

pH 3.20

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Wood apple contains pulp percentage was 42.9 to 60.6, T. S. S. ranges between 15.0 and 18.4 0Brix, acidity 1.7 to 4.6 % and total sugar content varied between 5.1 % and 14.3 %, reducing sugar 2.6 to 8.8 %, vitamin C (2.7 to 13 mg/100 g pulp) ( Hiwale et al., 2008). Heaqu et al., 2009 reported that the wood apple contains pH (3.1), titrable acidity (4.51), moisture (77.99 %), TSS (16), reducing sugar (2.88 %), total sugar (11.4 g), crude fibre (6.21%), carbohydrates (17.9 %), vitamin-C(16.4). Titrable acidity (4.16%), pH (3.2), Vitamin-C (2.6 %), antioxidant (1412.55 µg/g) as reported by Vijaykumar et al., (2013).

2.3 Mean sensory scores for fruit leather

Table 3: Organoleptic scores of fruit leather (n=20)

Appearance Overall Treatments Texture Chewiness Aroma Taste /Colour acceptability Control (75%) 8.45 8.05 8.35 7.85 8.30 8.6 WAL-1 (65%) 7.25 7.30 7.40 7.45 7.30 7.5 WAL-2 (75%) 8.05 8.00 8.15 7.70 7.90 8.35 WAL-3 (85%) 7.40 7.50 7.05 6.50 7.10 7.25 WAL-4 (95%) 6.40 6.90 6.75 7.00 6.80 7.25 F value * * * * * * SEm ± 0.18 0.17 0.20 0.20 0.19 0.15 CD at 5% 0.51 0.47 0.44 0.54 0.54 0.41 *Significant at 5% Results of the organoleptic evaluation of leather are presented in Table-3 (Fig. 1). Control sample had highest score for appearance (8.45), texture (8.05), chewiness (8.35), aroma (7.85), taste (8.30) and overall acceptability (8.6). Among the treatments, scores for sensory attributes were observed to be higher in treatmentWAL-2 (75 %) followed by WAL-1 (65 %). Significant difference was observed between the treatments for sensory attributes such as appearance, flavour, taste texture and overall acceptability at five per cent level. Incorporation of 75 % of wood apple pulp did have much effect on color of the leather as represented. Higher value of colour among the treated was found in WAl-2(75 %) while lower was shown by WAL-4 (95 %). Color acceptability rating of the leather decreased with increase in incorporation of wood apple fruit. Panelists were asked to comment on the fruit leathers they were given to taste. The majority of comments were about the number of seeds in the fruit leather – 15 per cent of the panelist suggested that some of the fruit leathers were gritty due to the presence of seeds. Ten percent of the panelists found the fruit leathers were slightly thin and 6.7 % of the panelists suggested improving the colour of the fruit (reducing the darkness of fruit) leathers.

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According to Khan et al., 2014, the taste of leather is contributed to the sugar content in fresh pulp. High amount of sugar beyond optimum level, may affect the taste score of the product (Jain and Nema, 2007). Sweetness rating may also depend on the type of fruit and may also vary during storage (Ashaye et al., 2005). However, guava leather and pawpaw leather showed acceptable sweetness ratings within a study period of two months (Babalola et al., 2000). Mean score of olive apple blended leather for texture decreased during the storage interval from 6.70 to 5.08. Highest fall in texture value was recorded in OAO (32.73 %) followed by OA1 (26.15 %), while decreased in OA3 (16.05 %) followed by OA2 (25.37 %). For the overall preference for the colour, the mean score for fruit leather was 4.8 ± 0.1. The highest score for the colour attribute was 5.9 for Puru and 5.2 for Reka. The overall appearance score was also higher for Puru than other cultivars. The mean overall appearance for all samples was 4.8 ± 0.1. The two cultivars (Puru and Reka) with a lighter red colour had higher overall acceptability compared to the darker (Burlington, Blue Magic and Jersey) cultivars. The texture and stickiness of the products showed a significant difference among the cultivars. For texture, all samples received mean scores between 4.7 and 5.2. In terms of the stickiness and texture attributes, Puru was most preferred by panelists compared to other cultivars. Overall, Jersey fruit leather had the highest score of 5.5 ± 0.2 for sweetness.

Table 4: Macro nutrient composition of developed products (per 100 g) Total Crude Moisture Protein Fat Carbohydrates Energy Products Ash Fibre (g) (g) (g) (g) (g) (g) (g) Leather 21.60 5.25 2.20 2.89 5.75 62.31 290 (75 %) Note: For candy, jujubes, sauce, leather and juice fresh wood apple is added For soup mix wood apple powder is added

2.4 Micronutrient composition Leather prepared with 75 % of wood apple had higher calcium (207mg/100 g) and Zinc (0.395mg/100 g) whereas phosphorous (90mg/100 g), zinc (0.501mg/100 g), copper (0.245mg/100 g) and manganese (0.286mg/100 g) content were highest in sauce prepared with 70 % wood apple (Table-4). Nutrient composition varies depending upon plant variety, agronomic practices, and stage of collection of fruits and climate and geological conditions of area from where seeds are collected (Haq et al., 2012).

Similar results were reported by Vidya and Narin, 2010 with respect to fruit bar and Jam prepared from wood apple pulp. Calcium and phosphorous estimation was done as there is a significant amount of calcium and phosphorous present in wood apple. Calcium content was higher in fruit bar (18.1mg/100 g) compared to Jam (15.2mg/100 g)

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while phosphorous was higher in jam (34.1mg/100 g) followed by fruit bar (31.6mg/100 g).

Table 5: Micro nutrient composition of Leather product (mg per 100g) Calcium Phosphorus Iron Zinc Copper Manganese Products (mg) (mg) (mg) (mg) (mg) (mg) Leather 207.00 85.00 0.30 0.40 0.19 0.17

Calcium content was highest in treatment T2 (54.74 mg) followed by T1 (53.59 mg) and T3 (53.38 mg). Iron content was highest in treatment T2 (0.67 mg) followed by T1 (0.66mg) and T3 (0.63mg). Phosphrous content was highest in treatment T2 (37.86 mg) followed by T1 (36.82 mg) and T3 (36.20 mg) (Srivastav et al., 2014).

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Table 6: Effect of storage condition on sensory characteristics of fruit leather (n=20)

Temperature Duration (days) Appearance/Colour Texture Chewiness Aroma Taste Overall acceptability Initial 8.05 8.00 8.15 7.65 7.90 8.35 30days 7.00 6.85 7.50 6.90 7.10 8.05 Ambient 60 days 6.05 5.95 6.90 5.95 6.30 7.65 90days 5.25 5.25 6.25 5.55 5.25 7.05 Initial 8.05 8.00 8.15 7.70 7.90 8.35 30days 7.50 7.75 7.80 6.90 7.80 8.40 Refrigerated 60 days 6.75 7.40 7.40 5.95 7.60 7.55 90days 6.25 6.75 6.90 5.55 6.85 6.95 F value ** ** ** ** ** NS Temperature SEM± 0.11 0.10 0.10 0.09 0.10 0.10 CD @ 5 % 0.30 0.27 0.27 0.34 0.27 0.27 F value ** ** ** ** ** ** Duration SEM± 0.15 0.14 0.14 0.13 0.14 0.14 CD @ 5 % 0.42 0.38 0.19 0.49 0.38 0.38 F value NS ** NS NS ** NS Interaction SEM± 0.22 0.19 0.19 0.19 0.20 0.19 CD @ 5 % 0.59 0.54 0.53 0.52 0.54 0.53 *Significant at 5 per cent level, **Significant at 1 per cent level, NS- non significant

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2.5 Effect of storage on microbial load of developed products Microbial load (moulds and yeast) of the best accepted products at initial, 30th day, 60th day and 90th days of storage was estimated by using standard plate count method and results are depicted.

4.4.3.2 Microbial load of leather

Table 7: Effect of storage on microbial load of leather Duration Moulds (× 104 CFU) Yeast (× 104CFU) Initial 0.00 0.00 30th day 3.00 3.67 60th day 6.00 5.00 90th day 10.33 13.67 F-value * * SEM± 0.78 1.45 CD at 5% 2.55 4.77

The data in Table 26 indicates effect of storage on colony forming units (CFU) in the leather. Highly acceptable leather WAL-2 (wood apple 75 %) was used for storage studies. At zero day CFU were nil for moulds and yeast. After 3 months of storage period the CFU for moulds and yeast were 10.33 X104 and 13.67X104, respectively.

Chauhan et al., (1997) reported that the mango bar packed in LDPE was better compared to aluminum foil and wax paper and stored for two months. Microbial load was observed to be less in LDPE pouches. Microbial load was higher in LDPE pouches compared to HDPE pouches.

Conclusion

Micronutrient deficiency adversely affects immunity , cognitivity and motor development and physical performance and reproductive health. Therefore development of wood apple leather will make to utilze underexploited seasonal fruit to reduce micronutrient deficiency.

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