TECHNOLOGY FOR DEVELOPMENT OF OSMOTICALLY DEHYDRATED WHOLE AONLA FRUIT
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Date
2014
Authors
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Publisher
AAU, Anand
Abstract
Aonla is an important fruit crop of tropical and subtropical region of India. It finds
a special place in India due to its tremendous medicinal values and high vitamin C
content. Considering the fact that the fresh Aonla fruits are not popular as a table fruit
due to their high astringency and its limited storability due to its high perishable nature,
an attempt was made to preserve Aonla fruit by osmotic dehydration. For osmotic
dehydration four variables with three levels of each were used; ultrasonication time (0,
15, 30 min), solution to fruit ratio (4:1, 6:1, 8:1), sugar syrup concentration (40, 55, 70
oBrix) and osmotic time (24, 48, 72 h). On increasing ultrasonication time and osmotic
time mass reduction and water loss increased, while solid gain increased on increasing
osmotic time. Ascorbic acid loss increased with increase in sugar syrup concentration
and solution to fruit ratio. The optimum conditions for osmotic dehydration were 30 min
ultrasonication time, 6:1 solution to fruit ratio, 58 °Brix sugar syrup concentration and
50 h osmotic time, which gave maximum mass reduction and water loss with minimum
solid gain and ascorbic acid loss. For finished drying four different air temperatures
such as 50, 60, 70 and 80 °C were investigated for osmotically pretreated Aonla.
Significant effect of above variables was observed on the final product quality. On the
basis of sensory attributes, sample dried at 60 °C was selected for further study, which
had 213 mg/100g ascorbic acid content, 7.21 N hardness and 0.08 OD non enzymatic
browning and it takes 5 h for drying. Storability of osmotically dehydrated Aonla can be
enhanced upto 105 days at 30±2 °C packed in HDPE pouch of 200 gauge.
Description
Keywords
Food Processing Technology, Bio Energy, technology