TECHNOLOGY FOR DEVELOPMENT OF OSMOTICALLY DEHYDRATED WHOLE AONLA FRUIT

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dc.contributor.advisorAmee Ravani
dc.contributor.authorSRISHTI SAXENA
dc.date.accessioned2017-02-28T10:23:12Z
dc.date.available2017-02-28T10:23:12Z
dc.date.issued2014
dc.description.abstractAonla 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810003013
dc.keywordsAonla, osmotic dehydration, ultrasonication, drying.en_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemTECHNOLOGY FOR DEVELOPMENT OF OSMOTICALLY DEHYDRATED WHOLE AONLA FRUITen_US
dc.subFood Technologyen_US
dc.subjectFood Processing Technology, Bio Energyen_US
dc.subjecttechnologyen_US
dc.themeTECHNOLOGY FOR DEVELOPMENTen_US
dc.these.typeM.Scen_US
dc.titleTECHNOLOGY FOR DEVELOPMENT OF OSMOTICALLY DEHYDRATED WHOLE AONLA FRUITen_US
dc.typeThesisen_US
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