Department of Life science, Food technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, India
Effect of microwave heating and conventional pasteurization on Ascorbic Acid (Vitamin C), Tannin content and Total Phenolic Content of Amla (Phyllanthusemblica) juice was analyzed. During study we find that Ascorbic Acid (Vitamin C) reduces to 810±1.52(mg/100gm) and 817±2.51(mg/100gm) from 821.66±2.08, Tannin content reduces to 1.32±.026 and 1.01±0.035 (mg/ml) from1.78±0.02 (mg/ml), whereas Total Phenolic Content reduces to 667.5±3.31 (mg GAE/L) and 879.36±1.05b (mg GAE/L) from1138±2.0 (mg GAE/L). Study reveals that ascorbic acid (Vitamin C) is less affected by microwave heating pasteurizationwhile tannin degradation is high in case ofmicrowave heating pasteurization compare to conventional pasteurization. The reduction in total phenolic content is high due to conventional pasteurization compare to microwave heating pasteurization.
Keywords: Amla, pasteurization, microwave heating, total phenolic content, ascorbic acid