Amla Powder CFTRI
Amla (Aamalaka, gooseberry) is highly recommended in Ayurveda for its immense health benefits. As such, there is growing demand for it in the market.
Central Food Technology Research Institute (CFTRI), Mysuru, has developed a process for preparation of green Amla powder which is quite different from those traditional/current practices and the powdered Amla gratings having good aroma with natural green color.
The process consists of grading/separation of green Amla berries from riped Amla berries followed by thorough washing with hot water at temperature ranging between 70∼80oC to remove the soil, stones, dirt and other foreign materials.
Washed Amla berries are subjected to air/shade drying for removal of surface moisture and subjected to grating using a dedicated grating machine to obtain the required particle size followed by formulating the gratings with sodium chloride.
Pre-determined quantities of wet gratings are spread on the stainless-steel trays and loaded into th cabinet drier for the time ranging from 8 ∼ 10 h which is maintained at a temperature of 40∼50OC.
The dried green Amla powder is homogenized using a granulator and the size of the gratings are in the range of 2∼3 mm. The granulated powder was packaged in opaque polyethylene pouches and stored in cartons. No additives are used for retention of flavour and colour. The green Amla powder has a shelf life of more than 3 months at 37± 2°C in thermo stable pouches.
For further details, contact:
Head, TTBD
CFTRI
Email: ttbd@cftri.res.in
