Development and Quality Evaluation of Osmo-Dried Karonda (carrisa carandas L.)

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dc.contributor.advisorBhat, Anju
dc.contributor.authorVerma, Shivani
dc.date.accessioned2021-12-23T08:56:46Z
dc.date.available2021-12-23T08:56:46Z
dc.date.issued2021-12
dc.description.abstractIn the present study karonda fruits are subjected to osmotic dehydration by dipping in hypertonic solution. Karonda is acidic and astringent, cannot be used for table purpose. Osmotic dehydration increases its palatability and shelf life. Karonda slices dipped in sugar and jaggery syrup of different concentrations (50, 60 &70°Brix) for 24 hours. After dipping, the syrup was drained out and karonda slices were dried in cabinet tray drier (60°C) for 48 hours. After drying the product was packed in LDPE pouches and stored at an ambient temperature for three months. In osmo-dried karonda the highest mean moisture (18.67 per cent) and water activity was recorded in T7 (70°Brix jaggery syrup) while the lowest was recorded in T1 (Control). The highest mean reducing sugars (49.01 per cent) and total sugars (54.84 per cent) were recorded in treatment T4 (70°Brix sugar syrup) and the lowest (11.01per cent) and (11.71per cent) were recorded in T1 (Control) respectively. The highest mean value of ascorbic acid (7.90 mg/100g), total phenols (338.93 mg/100g GAE) and titratable acidity (4.93 mg/100g) were recorded in T2, T7 and T1 respectively. While lowest values (10.50 mg/100g), (312.90 mg/100g) and (3.39 mg/100mg) were recorded in control, T2 and T4. Highest anthocyanin (78.98 mg/100g) and iron content (35.06 mg/100g) was recorded in T4 and lowest was recorded in T5 (61.85) and T1 (19.71 mg/100g) respectively. With the advancement of storage period an increasing trend was observed in moisture, reducing sugars, total sugars, water activity and hunter colour a*. However a decreasing trend was observed in acidity, ascorbic acid, anthocyanin, total phenols, iron and hunter colour L* and b* values. The osmo-dried karonda prepared from the treatment T4 (70°Brix sugar syrup) was adjudged as the superior on the basis of sensory attributes by scoring 7.90,7.92,7.95,7.92 values for colour, texture, taste and overall acceptability, respectively.en_US
dc.identifier.citationPreferred for your work _Verma, S. 2021. Development and Quality Evaluation of Osmo Dried Karonda M. Sc. Thesis, Skuast- Jammu, India.en_US
dc.identifier.other36772
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810179769
dc.keywordsKARONDA, ASTRINGENT, SUGAR, JAGGERY, OSMOTIC DEHYDRATION, AMBIENT STORAGE.en_US
dc.language.isoEnglishen_US
dc.pages48en_US
dc.publisherSher-e-Kashmir University of Agricultural Sciences and Technology of Jammuen_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment and Quality Evaluation of Osmo-Dried Karonda (carrisa carandas L.)en_US
dc.these.typeM.Scen_US
dc.titleDevelopment and Quality Evaluation of Osmo-Dried Karonda (carrisa carandas L.)en_US
dc.typeThesisen_US
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