Preparation and storage studies on pomegranate powder

A study was carried out for the preparation of powder quality from Kandhari pomegranate fruits. The pomegranate powder could be prepared by steam blanching of seeds for 8 min., sulphured with burning of 10 g of sulphur powder/kg of fleshy seed for 4 h followed by drying in cabinet drier at 58–60°C for 20 h, and grinding the anardana into powder by laboratory mixer grinder and sieving with 30 mesh sieve. Among the packaging materials 260 g ALPE pouches were found to be best for the storage of pomegranate powder with respect to colour, flavour, texture and other nutritional parameters. For the storage of pomegranate powder RH 60% was found to be best when the critical and danger points were at 7.78 and 6.82 per cent moisture level respectively.