Year: 2023 | Month: December | Volume 13 | Issue 2
Effect of Particle Size and Temperature of Soaking on Water Extraction of Kokum Rind Powder
Jidnyasa Natwar Solanki and Shrikant Baslingappa Swami
DOI:December
Abstract:
Garcinia indica Choisy commonly known as Kokum belonging to the Gutifferae family. Kokum is one of the important indegenous tree spice crops grown in tropical rain forests of western ghats in Konkan, Goa, South Karnataka and Kerala. It is also flourish in ever green forest of Assam, Khasi, Jayantia hills, West Bengal and Surat district of Gujarat. Area under cultivation of Kokum is 1200 ha in South Maharashtra and total production 10200 ha tonnes with ripe fruit yield of 8.5 tonnes/ha. In the present study the effect of temperature of Soaking and time of soaking on TSS, Acidity, viscosity, anthocyanins of extract has been studied. The Kokum powder at 0.30 mm, 0.25 mm and 0.15 mm particle was taken for extraction. The Kokum powder at 0.30 mm, 0.25 mm and 0.15 mm particle sizes has been soaked in water at Kokum powder: water ratio 1:3 and 1:2. The temperature of soaking were (ambient (22°C), 40°C, 50°C, 60°C). The desirable quality of Kokum rind powder extract was based on the responses i.e. maximum TSS, maximum acidity, maximum viscosity and maximum anthocyanins. The effect of temperature of soaking and time of soaking of Kokum powder in water indicated that the optimum values i.e. the maximum values of TSS, acidity, viscosity and anthocyanins are 19.0°B, 0.47%, 14.2 cP and 7.0% respectively. These values were achieved at the 0.30 mm particle size of Kokum rind powder, the Kokum rind powder: water ratio 1:2 and 50°C soaking temperature for soaking duration 6.5 h.
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