Standardization of methods for drying of Harar (Terminalia chebula)
| dc.contributor.advisor | Chaudhary, Preeti | |
| dc.contributor.author | Thakur, Priyanka | |
| dc.date.accessioned | 2024-01-20T15:21:15Z | |
| dc.date.available | 2024-01-20T15:21:15Z | |
| dc.date.issued | 2024-01-05 | |
| dc.description.abstract | The present study was conducted to standardize the drying methods for harar (Terminalia chebula) variety Kallar and determine the quality of fresh and dried harar. As harar is renowned for its numerous health benefits and diverse therapeutic properties. The key bioactive compounds found in harar includes tannins, chebulinic acid and gallic acid which contribute to its antioxidant, anti inflammatory and antimicrobial properties. Results of the study revealed that harar is good source of bioactive compounds such as ascorbic acid (6.24mg/100g), phenols (200.83mg/100g), tannins (11.54%) and antioxidant activity (77.52%). Different pretreatments has been given to harar samples prior to drying in solar and tray drying such as blanched at 85°C, roasted in salt, dipped in boiling 0.5 per cent NaOH solution and dipped in 0.1 per cent ethyl oleate solution and harar samples divided into two types of samples i.e., whole and sliced. Pretreated samples were subjected to different sulphur treatments such as dipped in 0.5 per cent KMS solution and fumigated with sulphur @ 2g/kg. Among different pretreatments tray dried samples pretreated with ethyl oleate and fumigated with sulphur reported higher amount of ascorbic acid, phenols, tannins, sugars and antioxidant activity as compared to other treatments and solar dried samples. Drying characteristics was found better in tray dries sliced harar samples. Dehydrated harar fruits (whole and sliced) were subjected to store for 3 months at ambient conditions in three packaging materials such as cotton bags, gunny bags and aluminium pouches. Samples were analyzed periodically (at interval of 45 days) for quality and sensory parameters. Results revealed that harar samples packed in alumimium pouches had maximum nutrient retention as compared to the other packaging materials and successfully stored up to 3 months of storage period. From the results, it is apparent that tray dried samples pretreated with 0.1 per cent ethyl oleate and fumigated in sulphur @2g/kg were most superior and nutritious than others. As the popularity of dried harar with in the domain of natural medicine increased so, the process of harar drying preserve its therapeutic properties and extends its shelf life making it convenient and accessible | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810206451 | |
| dc.keywords | Harar | |
| dc.keywords | physico-chemical | |
| dc.keywords | Dehydrated | |
| dc.keywords | Food Science and Technology | |
| dc.language.iso | English | |
| dc.pages | 130+xxiv | |
| dc.publisher | College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.) | |
| dc.sub | Food Science and Technology | |
| dc.theme | Pre-treatments and drying methods for dehydration of harar. | |
| dc.these.type | M.Sc | |
| dc.title | Standardization of methods for drying of Harar (Terminalia chebula) | |
| dc.type | Thesis |