STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS
| dc.contributor.advisor | Swamy, G S K | |
| dc.contributor.author | Indhudara, S M | |
| dc.date.accessioned | 2019-07-09T05:16:20Z | |
| dc.date.available | 2019-07-09T05:16:20Z | |
| dc.date.issued | 2003 | |
| dc.description.abstract | "An investigation was carried out to standardise the drying techniques in fig fruits at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2002-2003. The dehydrated fig fruits obtained from pre-treatment of blanching for 4 minutes + dipping in 2 per cent KMS solution for 30 minutes recorded better organoleptic scores for colour and appearance (4.59), flavour (4.08) and overall acceptability (4.45). The highest organoleptic scores for texture (4.68) and taste (4.50) was recorded in steeping fruits in 60°Brix syrup for 24 hours. Recovery of dehydrated fig fruits was maximum (25.27%) in treatment of steeping fruits in 60°Brix sugar syrup for 24 hours. The lowest moisture content of dehydrated fig fruits was recorded in dipping fruits in 2 per cent dip oil + 1.5 per cent K2CO3 solution for 3 minutes (14.40%). The highest total sugar (55.20%) and ascorbic acid (1.85 mg/100 g) content were recorded in fruits steeped in 60°Brix sugar syrup for 24 hours. The OD value for non-enzymatic browning of dehydrated fig fruits was lowest (0.200) in blanching + sulphitation treatment. Among the different methods of drying, the highest recovery (22.84%) of dehydrated fig fruits was recorded in sun drying. The minimum drying time was observed in electric drying (25.67 hours) followed by solar drying (36.89 hours) and the maximum in sun drying (47.61 hours). The OD values for non-enzymatic browning was the lowest in sun dried fruits (0.324). The highest scores for organoleptic evaluation were observed in dehydrated fruits obtained from electric drying, 3.13 for colour and appearance, 3.48 for texture, 3.78 for taste, 3.72 for flavour and 3.18 for overall acceptability. Organoleptically accepted dehydrated fruits were obtained in blanching + sulphitation treatment and dried in electric drier." | en_US |
| dc.identifier.citation | No. of references 63 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810113345 | |
| dc.keywords | STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 141 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD | en_US |
| dc.research.problem | STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STANDARDISATION OF DRYING TECHNIQUES IN FIG (Ficus carica L.) FRUITS | en_US |
| dc.type | Thesis | en_US |