DRYING OF BER AND STORAGE STUDY OF BER POWDER
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COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA
Abstract
The effect of hot water blanching on the enzyme (peroxidase), biochemical properties
and physical properties in the ber fruit were studied. The drying experiments of
optimized blanching time were carried out at 50, 55, 60, 65 and 70°C temperatures
and sun drying. Drying characteristics of ber fruit were evaluated. Mathematical
models were tested to fit drying data of ber fruit. The different physical, biochemical
and sensory evaluation of different drying temperatures were observed during the
experimental work. The storage stability optimized dried ber powder was evaluated at
15 days interval of storage period using laminated aluminum foil pouch and low
density polyethylene bag. The effectiveness of hot water blanching process was
evaluated by measuring the loss of peroxidase activity was lost after 6, 8 and 10 min.
the moisture content, ascorbic acid, total sugar and ber fruit mass changed from 77.82
to 77.83, 77.84 % (wb); 159.3 to 133.3, 114.3 mg/100g; 21.34 to 20.64, 20.39 %; and
15.78 to 15.80, 15.81 g at optimum level of hot water blanching respectively.