Standardization of recipe for the preparation of dried wild pomegranate (anardana)-long gourd appetizer

Studies were undertaken to prepare a palatable and nutritious appetizer from dried wild pomegranate in combination with long gourd juice. Different combinations of dried pomegranate powder (612g), long gourd juice (13-19g) with herbs and spices were tried for the standardization of product. Out of 7 recipes, the best recipe (R₄) consisting of 9g wild pomegranate powder, 16g long gourd juice, 0.4g mint leaves powder, 0.4g ginger powder, 0.5g common salt, 1.5g black salt powder, 41.50g sugar powder, 0.25g cumin powder, 0.1g cardamom powder, 0.4g black pepper powder and 0.02g carmozine was standardized for the preparation of appetizers from freshly dried as well as 6 months stored arils. The appetizers prepared from the best recipe had appealing colour, body, flavour and good sugar: acid blend. The quality of the appetizers prepared from 6 months stored arils was comparable with that of freshly prepared; however negligible changes in sensory and chemical characteristics were found. The sale price for 700 ml bottle of appetizer was worked out to be very low as compared to the market price of any fruit squash available in the market.