STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS
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Date
2003
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"An investigation was carried out to standardize the protocol for
preparation of dehydrated aonla slices and the recipe foe preparation of
aonla RTS from drained aonla syrup at the Department of Post-harvest
Technology, Kittur Rani Channamma College of Horticulture, Arabhavi
during the year 2003-2004.
The dehydrated aonla slices were obtained after drying the pretreated
slices in open sun and solar cabinet drier.
The organoleptically acceptable good quality aonla slices were
obtained by blanching the whole fruits and steeping the slices in two per
cent NaCl for two hours followed by steeping in 60° Brix sugar syrup
containing 0.2 per cent potassium metabisulphite for 24 hours and dried
under open sun. The organoleptic scores (out of 5.00) were 4.67 for color
and appearance, 4.50 for texture, 4.17 for taste and 4.37 for overall
acceptability. The recovery of dehydrated aonla slices was 48 per cent
with a dehydration ratio of 2.08. The time required for drying in solar
drier was 19.37 hours and that in open sun was 23.43 hours. The nonenzymatic
browning higher in solar dried slices (OD value 0.191)
compared to sun dried slices (OD value 0.171). The higher total sugar
(35.57 %) and ascorbic acid content (307.18mg/lOOg) was observed in
solar dried slices.
The RTS prepared using drained aonla syrup adjusted to 20° Brix
containing two per cent lime juice + one per cent ginger juice was found
to be acceptable with lower microbial population and organoleptic scores
(out of 5.00) of 4.07 for colour and appearance, 4.32 for taste, 4.53 for
flavor and 4.28 for overall acceptability."
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