Development of value-added product from sumac fruit

Abstract

Sumac (Rhus javanica) is an underutilized fruit growing naturally during the rainy season. It is a perishable fruit with nutritional and therapeutic qualities. It can either be used as a spice to improve the flavour and taste or also may be eaten as fruit. The fruits were dried to make powder and were dried in sun, shade and tray dryer. The average length, width and thickness of sumac were 5.45 mm, 4.54 mm and 2.52 mm, respectively. The average value of moisture content, vitamin-C, fibre, protein, ash, pH, TSS and titratable acidity were 10.3% (wb), 13.1 mg/100g, 22.1%, 2.80%. 4.57%, 3.29, 2.28 ºBrix and 3.32% respectively.