Drying of Karanda (Carissa carandas) Pomace and Its Tablet Product

Abstract

This research was to study the Karanda pomace quality and the effect of drying condition on dried Karanda pomace quality, as well as developed the tablet product from dried Karanda pomace. Karanda pomace had the antioxidant property, the inhibition was 93.01% and IC₅₀ was 118.70 mg/L. Effect of drying condition on Karanda pomace quality was studied. Drying temperatures at 40 50 60 and 70 °C to reach the final moisture content not more than 5% were conducted. It was found that drying conditions effect on antioxidant properties, total phenolic compounds content, total anthocyanin content, vitamin C content, total titratable acidity and color values (p<0.05). Optimum condition was drying of Karanda pomace at 60 °C for 200 min. These remained the highest antioxidant properties, total phenolic compounds content and total anthocyanin content in dried Karada pomace (p<0.05). The optimum ingredients content for tablet product was studied using the mixture design experiment under constrains as following: Karanda pomace powder 45-76%, icing sugar 4–60% and corn starch 2-10%. The result showed that the optimum ingredients content were Karanda pomace powder 45%, icing sugar 53% and corn starch 2%. It’s obtained the highest overall liking score as slightly like level.