STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS
| dc.contributor.advisor | Rokhade, A K | |
| dc.contributor.author | Chandan, K | |
| dc.date.accessioned | 2019-07-09T06:00:29Z | |
| dc.date.available | 2019-07-09T06:00:29Z | |
| dc.date.issued | 2003 | |
| dc.description.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." | en_US |
| dc.identifier.citation | No. of references 120 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810113364 | |
| dc.keywords | STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 178 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD | en_US |
| dc.research.problem | STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS | en_US |
| dc.type | Thesis | en_US |