4. DESCRIPTION Field of Invention
Pomegranate (Punica granatum L.) is an important fruit of tropical and sub tropical region. Pomegranate is consumed fresh and also in preserved forms. Pomegranate is also found in its wild form in Syria, Mount Carmel, Afghanistan, Central Asia and India (H.P, J&K and Uttaranchal) (Saxena, Manan, and Berry, 1987). The fruits are nearly round, 2-1/2 to 5 inch, crowned at the base by the prominent calyx. The interior is separated by membranous walls of white, spongy, bitter tissue into compartments packed with sacs filled with juicy, red, pink or whitish aril. The fruits are highly acidic (7.8 to 15.4%) in nature and usually dried to obtain Anardana, which is used as an acidulent in Indian curries, home made chutncys and other culinary preparations of the North India (Pruthi and Saxena, 1984). Anardana helps in improving mouth feel and digestion (Kingsly, Singh, Manikantan and Jain, 2006, Parmar 1981). This invention relates to a new product developed from anardana for better utilization. The new product, anardana hazmahazam, has appealing flavour, smell and acceptable physical and chemical characters Prior Art
The dried anardana seeds have estrogenic activity due to the presence of steroid estrogens (Singh and Sethi, 2003) In addition to rich in Vit. C and minerals, anardana finds wide application in traditional Asian medicine for stomachic, diarrhea, bronchitis etc (Anon, 1969, Parmar 1981)). Anardana in its powder form can be made in to many products and preparations, which are appealing, digestive and having mouth refreshing properties. Details of Invention
Process technology has been developed to prepare anardana hazmahazam in the
form of tablets to retain desirable physical and chemical characters during storage also.
For the preparation of product following formulation was used:
Anardana powder ( Size : 0.19 mm, 250g) + Sugar (250g) + Glucose (50g)
Along with above mixtures, the following ingredients were also mixed as given below for l000g of anardana powder.
Sindhi salt : I50g
Nimbu Satava : 120g
Safed Zira 160g
Kali Mirch : 160g
Pippali 160g
Dhania : 90g
llaichi (Big and Small): 160g
Navasadar : 40g
After grinding these ingredients in to tine powder, are well mixed with anardana powder Sugar and glucose were mixed till a homogenous mixture is prepared. The final form of the mixture is given by projecting the mixture to Extra duty Single Stroke Multipunch Tablet/slab making machine. The final product i.e anardana hazmahazam tablets are packed in 200g Metalised Poly Propylene (MPP) pouches using pouch filling machine.
The formulation (Anardana powder, 250g + Sugar, 250g + Glucose, 50g) had better binding characteristics, texture, attractive colour, appealing flavour and smell, acceptable solubility with saliva when in mouth, refreshing mouth feel, with acceptable microbial load, least browning and spoilage during storage. The prepared hazmahazam tablets can be stored up to 6 months without spoilage. Quality parameters of anardana hazmahazam prepared using the developed technology is given below:
I. Organoleptic scoring
The organoleptic evaluation was conducted using a panel from CIPHET, Abohar.
Solubility with saliva : 7.0
Flavour : 7.0
Mouth feel : 6.8
Over all acceptability ; 7.0
II. Physical Characteristics
Moisture, % : 8.13
Average weight, g : 0.46
Size, cm : 11.1 X 4.70cm
Density, kg/m2 : 1011.40
Colour " : L*: 31.30, a*: 2.45, b*: 9.00
Texture (N) : 63.31
III. Enzymatic Browning ,OD 440nm 0241
IV. Microbial load (Dilution 10 ')
Fungi : PDA=0.5, NA=0.5
Yeast : PDA-23.5, NA=66.0
Bacteria : PDA=60.0, NA=13.0
V. Chemical constituents
Acidity, % : 5.4
Vitamin C, as ascorbic acid mg/l00g: 10.00
Zn, ppm : 37.5
Fe, ppm : 166.0
Cu, ppm : 502.0
Mn, ppm : 14.0
Protein, % : 4.5
References
Anonymous. (1969). Wealth of Indian raw materials. Publication and Information Directorate, Council of Scientific and Industrial Research, New Delhi, 8: 321.
Kingsly, A.R.P., Singh, D.B., Manikantan, M.R., & Jain, R.K. (2006). Moisture dependent physical properties of dried pomegranate seeds (Anardana} Journal of Food Engineering, 75(4), 492-496.
Pruthi, J.S., & Saxena, A.K. (1984). Studies on Anardana. Journal of I'ood Science & Technology, 21,296-299.
Saxena, A.K., Manan, J.K., & Berry, S.K. (1987). Pomegranate - Postharvest technology, chemistry and processing, Indian Food Packer, 41(718) : 43
Singh, D., & Sethi, V. (2003) Screening of pomegranate genotypes for the preparation of quality grade anardana. Journal of Food Science & Technology, 40(2), 236-238.
Parmar 1981. Wild Fruits of Sub Himalayan Region. Kalyani Publication, Ludhiana, Punjab

5. CLAIMS claim:
A new process technology has been developed to prepare a novel herbal product
"anardana hazmahazam" made from mixture of anardana (dried wild
pomegranate arils) powder, sugar, glucose, salt, nimbu satava, sated zira, kali
mirch, pippali, dhania, ilaichi and navasadar.
The product developed is nutritive in nature and had refreshing mouth feel,
appealing flavour and smell with acceptable microbial load.
The product "anardana hazmahazam" can be stored up to 6 months in cool and
dry place with least browning and spoilage.