Study on dehydration of ber (Zizyphus mauritiana Lamk.
Loading...
Date
2005
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present investigation was undertaken to standardize
various pretreatments for dehydration of ber fruits. Fresh ripe
fruits at yellow green stage were subjected to different
pretreatments viz., water blanching (7 min), blanching in 0.5 %
KMS solution (5 min), blanching in KMS solution (5 min) + slow
freezing, NaOH blanching (5 min) and then washing with 0.5 %
citric acid solution, microwave blanching and osmo-dehydration.
Pretreated samples were dehydrated at 65ÂșC in a cabinet dryer.
Dehydrated fruits were evaluated for sensory score and
physico-chemical characteristics. Pretreatment KMS + slow freezing
recorded better retention of ascorbic acid followed by
osmo-dehydration. Nonenzymatic browning was minimum in fruits
given KMS + slow freezing followed by osmo-dehydrated fruits.
Rehydration ratio was not significantly affected by various
pretreatments. Drying rate was faster in first six hours and then
slowed down. It was maximum in fruits given NaOH + citric acid
pretreatment followed by osmo-dehydrated and water blanched
fruits. Dehydrated fruits having 20 % moisture content received
maximum organoleptic scores. However 15 % moisture fruits,
though showing a little lower organoleptic score, may show better
shelf life as compared to 20 % moisture fruits. Organoleptic score
was improved by all the pretreatments. Maximum scores were
observed for osmo-dehydrated and KMS + slow freezed fruits.
Description
Keywords
null