ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2009
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2009 International Scholars Journals
Full Length Research Paper
Studies on separation techniques of pomegranate seeds and their effect on quality of Anardana
Amit Parashar1, 2*, S. K. Gupta3 and Ashok Kumar4
1Department of Chemistry, Eshan College of Engineering, Agra-Mathura Highway Agra-282001, India.
2Department of Chemistry, Institute of Engineering and Management, Mathura, India, 281406 India.
3Department of Chemistry, Bipin Bihari College, Jhansi, India.
4Department of Chemistry, St. John’s College, Agra, India.
Accepted 7 May, 2009
Abstract
The dehydrated seeds of wild pomegranate fruits (Anardana) are used as acidulent in culinary preparations and in making various medicines. For easy separation of seeds, fruits were subjected to sand roasting, hot water dipping and soaking in cold water. Hot water dip for 2 min saved time required for separation of seeds from fruits (80% excluding treatment time and 74% including treatment time). Due to the high temperature during sand roasting, quality of seeds and Anardana was inferior when compared to other treatments. The desirable color and chemical composition of the product Anardana was retained in the treatment hot water dipping for 2 min.
Key words: Wild pomegranate, seeds, treatments, separation, quality.