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Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 05 (2018) Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2018.705.231 Utilization of Under-Utilized Fruits through Value Addition in Kandi Areas of Jammu Region Neeraj Gupta*, Meenakshi Trilokia, Monika Sood, Julie Dogra and Jagmohan Singh Division of Food Science and Technology, SKUAST-J, FOA, Chatha, J&K 180009, India *Corresponding author ABSTRACT Keywords Underutilized fruits, Value added products, Nutrition, Processing Article Info Accepted: 16 April 2018 Available Online: 10 May 2018 India is home of world's most useful plants thriving in her diverse agro-ecological zones and altitudes. The varying weather conditions of this country provide suitable environment for growing variety of fruits. Nutritionists recommend that fruits must form an important constituent of the daily diet. Different fruits’ colour, varied aroma and taste make them palatable and freshen over mind and body. The importance of fruits lies not only in its nutritive value, but also in the fact that it can be consumed raw and at any time of the day. Utilization of fruits in India depends on its overall production and consumption by individuals and food industries. On the basis of these criteria, it appeared that even the most conventional fruits are under-utilized. These fruits are available in abundance and also in different seasons. This has resulted in limited scope for expansion of other minor fruits, though they are nutritious, and are the main source of livelihood for the poor. Most of the underutilized fruits of the tropics are often available only in the local markets and are practically unknown in the other parts. A large number of these fruits can grow under adverse conditions and are also known for their therapeutic and nutritive value and can satisfy the demands of the health-conscious consumers. However, some of these fruits are not acceptable in the market in fresh form due to their acidic nature and astringent taste. Hence, there is a need to less-known/under-utilized fruit species which have the potential for commercial exploitation are yet to be utilized to their potential. This, to some extent, can be achieved through developing suitable processing and marketing strategies for these underutilized fruits. Introduction mankind will prove very fruitful in the times to come. In general, fruits are rich source of vitamins and minerals. Use of various kind of seasonal fruits helps in keeping human beings healthy and hearty by fulfilling their various requirements. However, there are a number of underutilized fruits which have great medicinal values. Research on these fruit plants regarding their use in ailment of Developing countries are being encouraged to diversify their food exports by developing new products and adding more value to existing products. Value addition and diversifying food exports depends not only on changing production and processing systems, but also on linking into appropriate marketing 1965 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 networks. A value chain perspective is used to identify various routes by which the value of food exports can be increased. Fruits are amongst the first food items known consumed pre-historically by human beings. Fruits whether fresh, dried or processed have always formed a part of the staple diet of human beings (Wani et al., 2013). Fruits are undoubtedly very important for nutritional security with high potential of value addition and foreign exchange earnings. Tropical fruits which are at present underutilized, have an important role to play in satisfying the demands for nutritious, delicately flavoured and attractive natural foods of high therapeutic value (Ravani and Joshi, 2014). Less popular underutilized fruits have been traditionally consumed as staple food and also for medicinal purposes. The fruits like bael, aonla, phalsa, karonda, custard apple, ber, lasoora, jackfruit etc. are of great importance due to their medicinal properties. Only a small quantity of these fruits is used in some pharmaceutical industries. These fruits are the main source of dietary fibre for poor and thus play an important role in overcoming the problem of malnutrition (Gajanana et al., 2010). There is an earnest need to concentrate on research efforts in diversification and popularization of such underutilized fruit crops. This can be achieved through developing suitable processing and marketing strategies for these underutilized fruits by processing them into various products as explained in the paper. Fruits, which are very difficult to eat out of hand can be processed in to a range of highly acceptable fruit product. Helps in reducing wastage Value addition There is great scope of food processing and value addition to the underutilized fruits into various products like jam, jelly, preserve, squash, candy, pickle, dried products, etc. Aonla Advantages of processing: The fruit is highly nutritious and rich source of pectin and polyphenols apart from ascorbic acid. The storage of Aonla depends on maturity at harvest. The fruit keeps well in cool chamber for 17-18 days as compared to 8-9 days at ambient temperature. It belongs to family Euphorbiaceae and is scientifically identifies as Emblica Officinalis. Aonla fruits are sour and tangy and popularly made into juices, jams and pie-fillings for centuries. Aonla fruits are well known for their medicinal properties. Aonla fruits are used in traditional Indian systems of medicines, like ayurvedic and unani for treating ailments like common cold, gastric troubles, chronic diarrhea, dysentery, headache, constipation, enlarged liver, diabetics, bronchitis, jaundice and fever etc. (Chadha, 2003; Agarwal and Chopra, 2004). It is an important natural capsule of ascorbic acid that contains 600 mg vitamin C/100 g of pulp. It has also other essential mineral nutrients like calcium, phosphorus, iron and vitamins such as thiamine, riboflavin, niacin etc. (Boora and Bons, 2015). The fruits however have excellent nutritive and therapeutic value, thus having great potentiality for processing into value added products. Helps in converting perishable fruits in to durable form Due to its highly acidic and astringent nature the fruit in fresh form or as a table fruit is not Processing Processing is the best way of utilizing surplus production of fruits during seasonal gluts. 1966 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 popular. It is also very important ingredient in the chyavanprash, and a constituent of triphala powder (Boora and Bons, 2015). However, aonla fruits are processed in to a number of food products like preserve, candy, jam, toffee, pickle, sauce, squash, juice, RTS beverage, cider, shreds, dried powder, ladoo etc. (Tondan et al., 2003; Jain et al., 2006; Sagar and Kumar, 2006; Goyal et al., 2008; Bhattacherjee et al., 2011; Pandita et al., 2017). Karonda Karonda (Carrisa carandus linn) is a native plant of India belonging to family Apocynaceae and popularly known as Christs thorn. In India, it is grown on a limited scale in Rajasthan, Gujarat, Bihar, West Bengal and Uttar Pradesh. It is also grown in Sri Lanka lowland rain forests. Karonda is an indigenous protective fruit held in high esteem in Indian dietary. It is one of the richest source of iron and contains a fair amount of vitamin C and, therefore, very useful for curing of anaemia and has anti-ascorbutic properties. Enthomedically, fruits are used as astringent, antiasorbutic and as a remedy for biliousness (Jadhav et al., 2004). Usually, the dry fruits contain 264 calories, 2.3 per cent protein, 2.8 per cent minerals, 9.6 per cent fats, 67.1 per cent carbohydrates and 39.1 per cent iron. It is widely used for medicinal purposes by tribals throughout India and popular in various indigenous system of medicine like ayurveda, unani and homoeopathy (Wani et al., 2013). Karonda fruit is rich in iron and contains a fair amount of vitamin C (Boora and Bons, 2015) besides being a good appetizer. Ripe karonda fruits contain high amount of pectin. Therefore, it is also used in making jelly, jam, squash, syrup, tarts and chutney which are of great demand in international market (Wani et al., 2013). Phalsa Grewia Subinequalis (Phalsa) belongs to Tiliaceae family and native to India. Fruits of phalsa are acidic, good source of vitamin A, ascorbic acid and also rich in various other nutrients. Being highly perishable, the fruit must be utilized within 24 hours after picking. The popularity of phalsa fruit is due to its attractive colour ranging from crimson red to dark purple and its pleasing taste. The juice when extracted gives a deep crimson red to dark purple colour and is very popular. It is rated very high in indigenous system of medicine. The juice is extremely refreshing and is considered to have a cooling effect especially in hot summer. Fruits contain 50-60 per cent juice and edible part of the fruits varies from 69-93 per cent. Generally, its fruits are consumed fresh (Boora and Bons, 2015). The fruit is astringent and stomachic. It has been reported that when unripe, phalsa fruit alleviates inflammation and is administered respiratory, cardiac and blood disorders, as well as in fever reduction (Singh et al., 2009). In addition, fruits are used for making excellent juice, squash, syrup and crush having cooling effect on the body (Boora and Bons, 2015; Pangotra et al., 2018). Bael Aegle marmelos (Bael) is an important indigenous fruit of India and belongs to Rutaceae family. It is a useful medicinal fruit known to Indian population since time immemorial and has also religious value in Hindu dharma for Shiva’s devotees (Boora and Bons, 2015). Bael fruit is a sub-tropical, deciduous tree and fruit is globuse with grey or yellowish hard woody shell. Inside this, there is soft yellow or orange coloured mucilaginous pulp with numerous seed. 1967 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Flow chart of Aonla jam Washing ↓ Boiling ↓ Segment ↓ Pulp ↓ Addition of sugar into pulp (1:1) ↓ Heating ↓ Aonla jam (end point 68º brix) Flow chart of aonla ladoo Aonla fruits ↓ Sorting & Grading ↓ Washing ↓ Boiling ↓ Separation of seeds ↓ Making of aonla paste ↓ Addition of Sugar/ Raw sugar ↓ Judging of end point (TSS 70ºBrix) ↓ Addition of flavour ↓ Cooling of aonla paste ↓ Preparation of ladoo ↓ Packaging ↓ Labelling ↓ Storage 1968 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Flow chart of Bael squash Ripe Bael fruit ↓ Washing ↓ Breaking ↓ Scooping of pulp ↓ Addition of water into pulp (1:1) ↓ Kneading and heating at 70ºC for 1 minute ↓ Straining ↓ Analysis of TSS (per cent) and acidity (per cent) in bael fruit pulp ↓ Preparation of sugar syrup ↓ Straining and cooling of sugar syrup ↓ Mixing it with bael pulp ↓ Addition of preservatives (KMS) ↓ Bottling and sealing ↓ Labelling and storage Flow chart of Bael preserve Mature Bael fruit ↓ Washing ↓ Breaking ↓ Scooping of pulp ↓ Cut pulp into 2.5cm thick slices ↓ Washing ↓ Pricking with fork ↓ 1969 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Soaking overnight in cold water ↓ Blanching ↓ Steeping fruit in sugar syrup (40 per cent) TSS for 1 day ↓ Removal of fruit ↓ Increasing consistency of sugar syrup (60 per cent) TSS ↓ Steeping of fruit for 1 day ↓ Repeat the process and raise the strength of syrup (70 per cent) TSS ↓ Steeping of fruit for a week ↓ Preserve ↓ Draining ↓ Filling in jar ↓ Covering fruit with freshly prepared sugar syrup (68 per cent) TSS ↓ Sealing and storage Flow chart of Karonda jam Ripe karonda fruit ↓ Washing ↓ Boiling ↓ Segment ↓ Removal of seeds ↓ Pulp ↓ Addition of sugar (800 g) into pulp (1 kg) ↓ Heating ↓ Karonda jam (end point 68.5º Brix) 1970 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Flow chart of karonda squash Ripe karonda fruit ↓ Washing ↓ Extraction of pulp ↓ Removal of seeds ↓ Preparation of sugar syrup ↓ Straining and cooling of sugar syrup ↓ Mixing it with karonda pulp ↓ Addition of preservatives ↓ Bottling and sealing ↓ Labelling and storage Flow chart of custard apple milk shake Mature ripe fruit ↓ Washing ↓ Cutting into two halves ↓ Scooping of pulp ↓ Sieving ↓ Removal of seeds ↓ Addition of jaggery into pulp ↓ Addition of milk into pulp (1:1) ↓ Mixing ↓ Addition of vanilla essence ↓ Mixing ↓ Cooling ↓ Ready to serve 1971 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Flow chart of phalsa squash Ripe Phalsa fruit ↓ Washing ↓ Extraction of pulp ↓ Removal of seeds ↓ Preparation of sugar syrup ↓ Straining and cooling of sugar syrup ↓ Mixing it with Phalsa pulp ↓ Addition of preservatives ↓ Bottling and sealing ↓ Labelling and storage Flow chart of phalsa juice Ripe Phalsa fruit ↓ Washing ↓ Extraction of pulp ↓ Removal of seeds ↓ Addition of water and sugar in to pulp ↓ Cooling/addition of ice cubes ↓ Ready to serve Flow chart of jackfruit squash Ripe jackfruit ↓ Washing ↓ Cutting into pieces ↓ 1972 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Boiling ↓ Extraction of pulp ↓ Removal of seeds ↓ Preparation of sugar syrup ↓ Straining and cooling of sugar syrup ↓ Mixing it with jackfruit pulp ↓ Addition of preservatives ↓ Bottling and sealing ↓ Labeling and storage Flow chart of lasora pickle Wash the lasora fruit with water ↓ Break the fruit into two pieces and remove the stone ↓ Heat mustard oil in pan, add fenugreek seed, fry till brown and then add lasora fruit and fry ↓ Add spices like thyme powder, red chilli powder, turmeric powder and salt to the mixture cook for 3-5 minutes ↓ Put the cool mixtures into clay pot for fermentation ↓ Heat mustard oil in pan, cool and put into the clay pot over the mixture and kerp in sunlight for fermentation Flow chart of ber pickle Matured green fruits ↓ Cleaned and washed ↓ Removed the flower end of fruits ↓ Cutting in to pieces ↓ Added salt ↓ 1973 Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1965-1977 Filled in to sterilized bottle ↓ Keep for 3 days ↓ Drain out the excess brine solution from ber pickle ↓ Ber pieces mixed with spices ↓ Filled in clean sterilized wide mouth glass bottle ↓ Covered the fruits with lemon juice and vinegar ↓ Corked ↓ Storage at room temperature It has numerous seeds, which are densely covered with fibrous hairs and are embedded in a thick, gluey aromatic pulp (Kaushik et al., 2002). Gehlot and Dhawan (2005) reported about all parts of the trees viz., root, bark, leaves, flowers or fruits are used for curing one or other human ailments. The roots are sweet, astringent, bitter and febrifuge. They are useful in curing dyspepsia, dysentery, diarrhea, vitiated condition of vata, vomiting, cardio palmus, stomach algia, intermittent fever, seminal weakness, swelling, uropathy and gastric irritability in infants. Fruit of bael are very nutritious and contains 61.5 g of water, 1.8 g of protein, 1.7 g of minerals, 31.8 g of carbohydrates and 1.19 mg of riboflavin/100 g edible portion. According to Gopalan et al., (1978), 100 g of edible portion of bael contains several important ingredients including protein, fat, mineral, carbohydrates and vitamins. No other fruit has as high content of riboflavin as bael fruit (Singh et al., 2009). Bael has got its medicinal property and is much used in India as a liver and cardiac tonic and when unripe as a mean of halting diarrhea and dysentery and for effective treatment for hiccough, sore throat and diseases of the gums. Bael is used in the preparation of chutneys and for making jelly and jam (Srivastava et al., 2014). Custard apple Annona Squamosa L. (custard apple) is one of the most delicious fruit plants of tropical and sub-tropical areas and belongs to Annonaceae family. In India, the fruits are eaten mainly by the lower and medium class people (Singh et al., 2009). Custard apple is harvested in several installments, but the best harvesting stage is when the firm fruit begins to develop colour. It is generally picked when it becomes creamy yellow between the segments and begins to crack slightly. The fruit has the tendency to burst open if kept on the tree for a long time. Custard apple is highly perishable and cannot be stored for long time. The ripe fruits are rich in sugar. Its pulp contains about 13 per cent moisture, 0.8-1.5 per cent and 14.5 per cent sugars, 0.3 per cent fat, 1.0 per cent iron and 0.7 per cent mineral matter. It is quite rich in calcium (0.02 per cent), phosphorus (0.04 per cent) and iron (1.0 per cent). The fruit is very sweet and delicious hence is used for table purpose. When fully ripe, it is soft to touch and easily pulled out. The flesh may be scooped from the skin and eaten as is or served with light cream and a springing of sugar. Custard apple can be made into shakes or smoothes or even into natural ice creams (Vishnupriya and Dhandapani, 1974