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African Journal of Food Science Research ISSN 2375-0723 Vol. 8 (3), pp. 001-004, March, 2020. Available online at 
www.internationalscholarsjournals.org © International Scholars Journals 

 

Author(s) retain the copyright of this article. 
 
 

 

Full Length Research Paper 

 

Physico-chemical properties of Chakiya variety of 

Amla (Emblica officinalis) and effect of different 

dehydration methods on quality of powder 
 

Poonam Mishra1*, Vijeyta Srivastava1, Deepmala Verma1, O. P. Chauhan2 and G. K. Rai1 
 

1
Centre of Food Technology, University of Allahabad, Allahabad, India. 
2
Defence Food Research Laboratory, Siddarthanagar, Mysore, India. 

 
Accepted 09 October, 2019 

 
In present study a comparative study of wild variety and cultivated variety of Amla were carried out; 
simultaneously effect of different drying techniques on physicochemical properties of Amla powder were also 
studied. The fruits of wild variety were found smaller than the cultivated variety. In case of wild variety, the 
total phenolic contents were found to be 32.32 g/100 g of gallic acid equivalent (dwb), whereas Chakiya variety 
had 24.50 g/100 g of gallic acid equivalent (dwb). The fruits of Chakiya variety were used to prepare the 
powder by different techniques like freeze drying, sun drying, spray drying, hot air drying and vacuum drying. 
Powder yield varied with type of drying method as sun drying (10.11%), tunnel drying (8.78%) and vacuum 
drying (12.48%), spray drying (4.90%) and freeze drying (2.23%). Significant differences (p<0.05) in chemical 
composition of Amla powder were observed when prepared by different techniques. The freeze dried powder 
had the highest ascorbic acid content followed by spray dried powder. The lowest concentration of ascorbic 
acid was found in sun dried powder. Freeze dried samples showed maximum mineral contents in terms of 
calcium (79.6 mg/100 g), phosphorus (12.38 mg/100 g) and iron (88.03 mg/100 g). 
 
Key words: Amla, dehydration methods, quality, polyphenols. 

 
INTRODUCTION 

 
Amla (Emblica officinalis, family Euphorbiacea) is a native 
of India, Ceylon, Malaya and China. The fruit is used as a 
major constituent in several Ayurvedic prepa-rations such 
as Chyavanprash and Rasayana which promotes health 
and longevity (Rajkumar et al., 2001). Amla is one of the 
richest sources of Vitamin C known. In addition to this, 
potent antioxidant, several active tannoid principles 
(Emblicannin A, Emblicannin B, Punigluconin and 
Pedunculagin) have been identified which appear to 
account for its health benefits (Rastogi 1993; Rao et al., 
1985). Amla has been reported to posses expectorant, 
purgative, spasmolytic, antibacterial, hypoglycemic 
(Jamwal et al., 1959; Jayshri and Jolly, 1993), 
heaptoprotective and hypolipidemic (Thakur and  
 
 
 
*Corresponding author. E mail: mpoonam1@rediffmail.com. 
Tel: 09415081554. 

 
 
 

 
Mandal, 2004) activity. The aqueous extract has been 
reported to have anti-pyretic laxative and tonic properties 
and also showed antibacterial activity (Vinaygamoothy, 
1982). The ascorbic acid content of fresh Amla fruit can 
range up to 950/100 gm which is said to to highest 
among all fruits next only to Barbados cherry (Shankar, 
1969).  

Several value added products have been reported from 
Amla. Amla was used to prepare ready-to-serve 
beverage (Deka et al., 2001), candy, powder (Tripathi et 
al., 1988), sauce (Chauhan et al., 2005) etc. The quality 
of fi-nal product depends on the nature of the raw 
material used for its preparation. There are several 
varieties of Amla grown throughout different parts of 
India. However, these varieties are yet to be researched 
in terms of physico-chemical properties for value addition 
(Kalra, 1988). In addition, storage conditions also play 
important role in postharvest quality of Amla fruits. 
Chakiya is an important variety of Amla which is grown 



 
 
 

 
Table 1. Physical properties of fruits of wild and Chakiya variety of 

Amla (n=15).  
 

Particular Chakiya variety Wild variety  

 
 
 
 

 
Moisture, crude fat and mineral content 
 
The moisture and crude fat content of the samples were determined 
as per AOAC (1997) procedures; whereas minerals (Ca, P and Fe) 
were estimated as per the AOAC (1990) procedures.  

 
Average length, cm 

 
Average diameter, cm 

 
Average weight, g 

 
No. of segments per fruit 

Juice yield, % 

 
3.0

a
 2.72

b
 

 

3.8
a
 3.0

b
 

 

28.88
a
 17.66

b
 

 

6
a
 6

a
 

 

41.9
b
 48.3

a
  

 
 

 
Total phenolic content 
 
Total polyphenols were estimated as per procedure described by 
Jayprakash et al. (2001) where 250 mg sample was taken in 10 ml 
of methanol and water (70:30 v/v) solution in a graduated test tube 

and heated on water bath at 70
o
C for 10 min. The sample was 

brought to room temperature, centrifuged at 3500 rpm for 10 min.  
Values in same row with different superscripts differ significantly (p < 

0.05). 
 

 

in the Eastern regions of India (Kumar and Khurdiya, 
2002). However, little work has been carried out with 
respect to physicochemical characterization of this variety 
and powder preparation from the fruits of this particular 
variety. Therefore, present work was undertaken to study 
the physicochemical attributes of the fruits of Chakiya 
varieties as well as a wild variety and preparation of 
powder. Effect of different drying methods such as sun 
drying, tunnel drying, spray drying, freeze drying and 
vacuum drying were also studied with respect to the 
quality of Amla powder. 
 

 
MATERIALS AND METHODS 
 
Raw material and preparation of Amla powder 
 
Amla of Chakiya variety (cultivated) was procured from local market 
while wild variety of was obtained from forest of Panna (Madhya 
Pradesh, India).  

The Amla fruits were cleaned and cut into pieces and 
immediately pressed to obtain juice using a small laboratory manual 
press. For the preparation of spray dried powder, juice was eva-
porated up to 50% using rotary evaporator. Maltodextrin (5%, w/v of 
initial juice) was added to the concentrated juice and stirred for 5 
min using mechanical stirrer followed by spray drying (Model LU 
228 advance, Labultima, Mumbai, India) at 200°C inlet and 150°C 
outlet temperature and 40% aspiration speed to dry the sample. For 
freeze drying 200 ml of juice was subjected to freezing at -35°C for 
3 h followed by freeze dehydration in a freeze dryer (Model Alpha 1-
4, Martin Christ, Germany) at 60°C for 16 h. Sun dried powder was 
prepared from grated Amla dried under sun followed by grinding in 
a mixer grinder and filtration using muslin cloth. The powder was 
also prepared by drying the grated Amla in a vacuum oven (KC 
Instruments, Lucknow, India) at 50°C and in a tunnel drier (B. Sen 
Berry and Co. India) at 70°C followed by grinding and filtration as 
described earlier. 

 

ANALYTICAL METHODS 
 
Physical properties 
 
Average fruit weight, length, diameter and number of segments per 
fruit were measured taking 15 samples of both the varieties. The 
juice yield was calculated by pressing the fruit segments after remo-
val of seeds and the data were converted on percentage basis. 

  
The supernatant (0.2 ml) was made up to 10 ml with distilled water. 
This solution was diluted 10 fold. Sample solution (5 ml) was mixed 
with saturated sodium carbonate (0.5 ml) and Folin- Ciocalteaue 
reagent (0.2 ml) and made up to 10 ml with distilled water. The 
absorbance was read at 765 nm after 60 min by UV visible double 
beam spec-trophotometer (Model Evolution 600, Thermo Electron, 
US). 

 

Ascorbic acid 
 
Sample solution equivalent to 0.2 mg ascorbic acid/ml was 
prepared in water containing 3% (w/v) metaphosphoric acid. It was 
titrated against standard 2, 6 dichlorophenol indophenol (2,6 DCIP) 
solution of 0.5 mg/ml concentration until the pink color developed 
completely. The operation was repeated with a blank (Indian 
Pharmocopia). 

 

Tristimulus colour 
 
Tristimulus color in terms of Hunter L, a, b values was measured 
using X-Rite spectrophotometer (USA) using D-65 illuminant and 

10
o
 observer. ‘L’ value represents lightness, ‘a’ value shows 

redness-greenness and ‘b’ value indicates blueness-yellowness of 
the samples. 

 

Statistical analysis 
 
The data obtained were analyzed statistically for analysis of 
variance (ANOVA) using completely randomized design with least 
significant difference (LSD) at p<0.05 using Co.Stat 6.303, CoHort 

software (USA). 
 

 

RESULTS AND DISCUSSION 

 

Physical properties of wild and cultivated Chakiya variety 
of Amla fruits is given in Table 1. The fruits of wild variety 
were found smaller than the cultivated variety. There was 
significant difference (p < 0.05) in weight of the fruits of 
both the varieties. An average weight of the fruits of the 
wild variety of Amla was 17.66 g, whereas cultivated 
variety showed an average weight of 28.88 g. The fruits 
of both the varieties have six segments. Juice yield was 
found to be significantly (p< 0.05) higher in wild variety 
(48.3%) as compared to Chakiya variety (41.9%). In case 
of wild variety, the total phenolic contents were found to 
be 32.32 g/100 g of gallic acid equivalent (dwb), whereas, 
Chakiya variety had 24.50 g/100 g of gallic acid 



 
 
 

 
Table 2. Chemical properties of fruits of wild and Chakiya variety of Amla (n=3).  

 
 Particular Chakiya variety Wild variety 

 Ascorbic acid (g/100 g) 463.0 ± 6.83 
b
 560.0 ± 9.42 

a
 

 TSS (
0
Brix) 9.3 ± 0.23 

b
 13.1 ± 0.105 

a
 

 Total phenols in residue (g/100g, dwb) 4.0 ± 0.23 
b
 12.1 ± 0.35 

a
 

 Total phenols in juice (mg/100 gm, fwb) 174.0 ± 4.7 
a
 176.6 ± 6.18 

a
 

 Total Phenols in fresh Amla (g/100g, dwb) 24.5 ± 1.11 
b
 32.3 ±1.35 

a
 

 
Values in same row with different superscripts differ significantly (p < 0.05). 

 

 

Table 3. Mineral content and some chemical properties of Amla powder (n=3).  
 
 Drying method Ca P Fe (mg/100gm) Ascorbic acid Moisture (%) Fat 

 Freeze dried 79.6 ± 0.72
a
 12.38 ± 0.32

a
 88.03 ± 0.75

a
 5432.75 ± 16.11

a
 6.78 ± 0.03

a
 0.24 ± 0.005

d
 

 Sun dried 70.3 ± 0.72
b
 7.90 ± 0.24

c
 54.20 ± 0.72

b
 3006.00 ± 14.40

e
 5.76 ± 0.19

c
 0.39 ± 0.009

c
 

 Vacuum dried 64.0 ± 0.27
c
 9.16 ± 0.83

b
 53.87 ± 0.66

b
 3339.88 ±15.14

d
 6.53 ± 0.12

b
 0.42 ± 0.094

b
 

 Spray dried 55.0 ± 0.94
d
 5.10 ± 0.25

d
 49.26 ± 0.91

c
 4058.44 ±11.32

b
 5.05 ± 0.91

e
 0.23 ± 0.021

e
 

 Tunnel dried 50.1 ± 1.23
e
 7.85 ± 0.43

c
 53.67 ± 0.97

b
 3401.00 ±13.31

c
 5.59 ± 0.16

d
 0.59 ± 0.089

a
 

 
Values in same column with different superscripts differ significantly (p < 0.05). 
 

 

equivalent (dwb) (Table 2). The total phenolic contents 
were also found high in the juice and residue (left after 
extraction of juice) of wild variety of Amla than the 
Chakiya variety. The juices had total phenolic 
concentrations in the range of 174.0 and 176.6 mg/100 g 
of juice (fwb) in Chakiya and wild variety, respectively. 

The phenolic contents in juices are low compared to 
fruits due to loss of phenolics during squeezing process. 
Another reason may be that polyphenols are involved in 
specific physicochemical interactions with the solid part of 
the fruits, especially the cell wall material (Ranaurd et al., 
2001). This was reconfirmed by the polyphenolic 
estimation of residue of juice. Ascorbic acid content was 
also found to be high in wild variety of Amla compared to 
the cultivated variety (Table 2). Kaur and Kapoor (2002) 
reported more than 70% antioxidant activities as percen-
tage inhibition of oxidation in Amla fruits which was 
correlated positively with total phenols. The total soluble 

so-lids in juice prepared from cultivated variety (9.3
o
Brix) 

of Amla were also lower than that of wild variety (13.1
o
 

Brix). 
 

 

Effect of drying methods on the quality of powder 

 

The fruits of Chakiya variety were used to prepare the 
powder. Powder yield varied with type of drying method 
as sun drying (10.11%), tunnel drying (8.78%) and va-
cuum drying (12.48%), spray drying (4.90%) and freeze 
drying (2.23%). Significant differences (p<0.05) in chemi-
cal composition of Amla powder were observed when 
prepared by different techniques. The total ascorbic acid 
content ranged from 3.00 to 5.43 g/100 g of powder. The 
freeze dried powder had the highest ascorbic acid 

 
 

 

content followed by spray dried powder. The lowest 
concentration of ascorbic acid was found in sun dried 
powder (Table 3). When Amla fruits were cut and dried 
the oxidation process already took place and this may be 
the reason of low ascorbic acid content in sun dried 
powder. The rate of oxidation was high during sun drying, 
hence the sun dried sample showed lowest amount of 
ascorbic acid than other samples. Moisture content varied 
from 5.05 to 6.78% whereas fat content varied from 0.23 
to 0.59% in the powder prepared by using different 
dehydra-tion methods. Freeze dried samples showed 
maximum mineral contents in terms of calcium (79.6 
mg/100 g), phosphorus (12.38 mg/100 g) and iron  
(88.03 mg/100 g). Tristimulus colour values of the powder 
on Hunter scale in terms of L, a, b values are given in 
Table 4. Significant differences (p < 0.05) were observed 
in L, a, b values of the samples. Freeze dried sample was 
found lighter in color as compared to other powder 
samples, whereas the sun dried sample was found to be 
darkest in color which can be observed by higher L value 
in freeze dried (61.64 and lower L value in sun dried 
(45.78) samples. Higher redness was observed in sun 
dried sample followed by tunnel, vacuum, freeze and 
spray dried samples. Where-as, b value was maximum in 
tunnel dried sample and mi-nimum in spray dried sample. 
On the basis of L, a, b co-lour values, the freeze dried 
sample was considered bet-ter in terms of colour values 
followed by spray dried one. 
 

 

Conclusion 

 

Amla (var. Chakiya) can be used for development of 

value added products. This variety had a lower content of 



 
 
 

 
Table 4. Tristimulus colour profile of Amla powder (n=3).  

 
 Drying method L a b 

 Freeze dried 61.64
a
 -0.16

d
 15.02

b
 

 Sun dried 45.78
e
 2.49

a
 14.37

c
 

 Vacuum dried 46.18
d
 1.58

c
 12.77

d
 

 Spray dried 53.84
c
 -0.30

e
 7.88

e
 

 Tunnel dried 59.17
b
 1.67

b
 15.15

a
 

 
Values in same column with different superscripts differ significantly (p < 0.05). 

 
 

 

phenolic content, total soluble solids and ascorbic acid as 
compared to wild variety. However, in terms of average 
weight, length and diameter the fruit of this variety was 
found better than wild variety. The powder developed 
from this variety showed better retention of nutrients and 
colour in the case of freeze dried samples followed by 
spray dried ones. 
 

 
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