DEVELOPMENT OF NOVEL PRODUCTS FROM OSMO-DRIED APPLES
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Date
2017
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UHF,NAUNI
Abstract
ABSTRACT
The present study entitled “Development of novel products form osmo-dried apples” was
conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar
University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2016-2017.
Apple is very popular in human diet due to its high nutritional value but owning to its perishable
nature losses, occurs during its handling. To minimize the losses, drying is the better option which
causes the reduction in water activity of food products and osmotic dehydration enhances the quality
of dried products. In the present study osmo-dried apple pops and rings were developed from ‘Golden
delicious’ apple and further utilized for the development of novel products viz. apple choco shots and
apple pie. The technology for osmo-dried apple pops with diameter of 28 mm and apple rings with
thickness of 0.5 cm, dipping in 70oB osmotic syrup sugar for three hours and honey for four hours at
50oC was optimized, with drying time of eight hours for sugar osmo-dried apple pops and seven hours
for honey osmo-dried apple pops. In case of apple rings, drying time of five hours for sugar osmodried
apple rings and four hours for honey osmo-dried rings was optimized. The products were
packed in PET and glass jars and stored at room temperature. The quality in terms of nutritional and
sensory was evaluated at fresh as well as during storage at an interval of three months. Minimum
changes were found during storage in apple pops and rings. Honey osmo-dried apple pops and rings
were found better in quality in terms of sensory and quality characteristics and having less water
activity. For enhancing the flavor, cinnamon concentration of 1.5 per cent and 1.0 per cent for osmodried
apple pops and rings was optimized respectively. Novel products were prepared from osmodried
apple pops and rings i.e. apple choco shots and apple pie. Energy value of apple choco shots and
apple pie from honey-cinnamon osmo-dried pops and rings were 231.22 Kcal/100g and 261.81
Kcal/100g respectively. These products were rated better by the panel of judges through nine point
hedonic scale. From the storage study, it was found that apple choco shots packed in laminated films
can be stored upto 45 days with minimum changes while apple pie wrapped in cling wrap and packed
in cartons have to consume fresh. Thus, the developed technology can be commercially explored at
industry level for the production of quality osmo-dried apple pops and apple rings and their value
added products like apple choco shots and apple pie. The technology will be efficient and profitable to
growers for the utilization of this fruit and ensuring better returns. These dehydrated fruits can be
commercialized as an important component of diet.
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