Phytochemical, Nutritional, Antioxidant Activity  and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Yadav KC; Samikshya Rayamajhi; Anish Dangal; Lila Devi Shiwakoti

doi:10.9734/afsj/2020/v18i130209

Research Article Open access CC BY 4.0

Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Yadav KC, Samikshya Rayamajhi, Anish Dangal, Lila Devi Shiwakoti

Asian Food Science Journal · pp. 43–52 · Published 17 Sep 2020

10.9734/afsj/2020/v18i130209

Abstract

This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (P

Amala chutney phytochemicals and nutritional compositions antioxidant activity sensorial properties.

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Yadav KC, Samikshya Rayamajhi, Anish Dangal, Lila Devi Shiwakoti (2020). Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney. Asian Food Science Journal , 43–52. https://doi.org/10.9734/afsj/2020/v18i130209

Affiliations

Yadav KC — Central Campus of Technology, Tribhuvan University, Nepal. and Nilgiri College, Itahari, Tribhuvan University, Nepal.
Samikshya Rayamajhi — Nilgiri College, Itahari, Tribhuvan University, Nepal.
Anish Dangal — Nilgiri College, Itahari, Tribhuvan University, Nepal.
Lila Devi Shiwakoti — National Tea and Coffee Development Board, Hile, Nepal.

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