Send to:

Choose Destination
See comment in PubMed Commons below
J Food Sci Technol. 2011 Feb;48(1):90-5. doi: 10.1007/s13197-010-0135-9. Epub 2010 Oct 30.

Preparation, chemical composition and storage studies of quamachil (Pithecellobium dulce L.) aril powder.

Author information

  • 1Central Food Technological Research Institute, Resource Centre, (Council of Scientific and Industrial Research), Habshiguda, Uppal Road, Hyderabad, 500 007 India.


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.


Chemical composition; Packaging; Pithecellobium dulce; Quamachil aril powder; Sensory quality; Sorption isotherm

Free PMC Article
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for PubMed Central
    Loading ...
    Write to the Help Desk