Physico-chemical properties of wild edible fruit Meyna laxiflora Robyns (Alu): production of Alu fruit powder by using drying aid

Abstract

The study focuses on the physico-chemical characteristics of the wild fruit Meyna laxiflora Robyns (Alu) and fruit powder, which was gathered from the Konkan region of Maharashtra. Alu fruit powder is made by using a drying aid called maltodextrin (MD). Powder samples (MP1, MP2, MP3, MP4 and MP5) were made using different amounts of MD (0.5, 1.0, 1.5, 2.0 and 2.5 g). Preliminary phytochemical screening of fruit pulp and powder showed the presence of some phytoconstituents such as reducing sugar, saponin, flavonoids, and terpenoids, whereas alkaloids, tannins, steroids and protein were absent in both. The parameters of the powder are directly influenced by the amount of MD, as evidenced by the variations in bulk density, total soluble solids, pH, specific gravity and the proximate among the powder samples. High solubility was found in the sample with a medium of MD. The highest of particle distribution was found in MD-added samples (MP2 (1 g), MP3 (1.5 g), MP4 (2 g)) whereas the raw (MP0) showed the least. Sensory analysis was done using 9-point hedonic scale, which revealed that MP2, MP3, and MP4 were highly acceptable. This study assumed that fresh Alu fruit, pulp and in the form of powder can be useful for the development of new products.

Keywords

• Meyna laxiflora Robyns
• Maltodextrin
• Solubility
• Particle size distribution
• Sensory analysis