Process Development of Dried Amlabeet Root Shreds
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Date
2017
Authors
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Publisher
MPUAT, Udaipur
Abstract
India is one of the largest fruit producing nations in the world growing the
important fruit crops such as mango, apple, citrus, guava, grape, aonla, pineapple,
papaya and banana. The major fruits growing states are Maharashtra, Tamil nadu,
Karnataka, Andhra Pradesh, Bihar, Uttar Pradesh and Gujarat. Fruits are important
sources of essential dietary nutrients such as vitamins, minerals and fiber. Since the
moisture content of fresh fruits is more than 80%, they are classified as highly
perishable commodities. Amla, aonla or Indian gooseberry (Emblica officinalis) is an
indigenous fruit of the Indian subcontinent. It is one of the oldest Indian fruits and
considered as “wonder fruit for health” because of its unique qualities. Beet root (Beta
vulgaris L.) commonly known as ‘chukander’ are notable for their sweetness, they have
the high sugar content, but they are very low in calories. Fresh beetroot also supplies
nutritional bonus, their green tops are an excellent source of beta-carotene, calcium,
and iron. Considering above unique properties of amla and beet root a value added form
of amla, beet root is prepared by drying amla and beet root in the form of shreds.
Amla- beet root shreds were prepared by drying amla- beet root shreds in tray
dryer at 55, 65, 75oC temperatures by adding ginger juice and black salt for enhancing
the sensory quality. Final moisture content ranges in between 6 – 11 % (wb) for dried
amla- beet root shreds. Average drying time was found to be more at temperature 55o
C of about 360 min, less time was found at temperature 75 o C of about 180 min for all
combinations. The moisture diffusivity varied in the range of 1.1 x 10-11 m²/s to 3.5 x
10-11 m²/s during drying. Logarithmic model was found to be most satisfactory to
represent the thin-layer drying of amla-beet root shreds. Lighter sample was found to
be sample C1 with L* value of about 36.78 at 55oC and darker sample was sample C5
with L* value of 11.53 at 75 oC. Maximum redness was found in sample C5 at 55o C.
b* chromacity coordinate decreases with increase in temperature and maximum b*
value was found for sample C1 at 55 o C. Ascorbic acid retention was found to be
decreased with increase in temperature and highest value was 272.272mg/100g for
sample C1 at 55 o C. The sensory values for dried amla-beet root shreds were more than
8 for colour, taste, flavor and overall acceptability for sample C1.
Description
Process Development of Dried Amlabeet Root Shreds
Keywords
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Citation
Rasagna and Jain, 2017