Preparation, Chemical Composition and Storage Studies of Quamachil (Pithecellobium Dulce L.) Aril Powder

Quamachil aril powder samples were prepared
and evaluated for chemical composition and sensory quality
by packing in two packaging systems during storage for six
months. The protein contents were 12.4 and 15.0% in white
and pink aril powders respectively. The titrable acidity of
white and pink aril powders were 2.4 and 4.8% respectively.
Ca and Fe contents in white aril powder samples were
60 and 12 mg/100 g where as in pink aril powder 62 and
16 mg/100 g, respectively. The anthocyanin content in pink
powder decreased from 50.5 to 11.2 and 14.1 mg/100 g in
samples packed in polyethylene (PE) and metalised
polyester polyethylene laminated pouches respectively.
Total polyphenol amount increased in both the powders
irrespective of packaging material. Sorption isotherms
indicated that both white and pink aril powders were
hygroscopic and equilibrated at low relative humidity of 28
and 32%, respectively.