DEVELOPMENT OF PROTOCOL FOR SPICED DEHYDRATED AONLA (Phyllanthus emblica L.) SEGMENTS
| dc.contributor.advisor | TIWARI, R. B. | |
| dc.contributor.author | O. J., SUJAYASREE | |
| dc.contributor.other | K. N., SREENIVAS | |
| dc.contributor.other | K., UMESHA | |
| dc.contributor.other | H. C., KRISHNA | |
| dc.contributor.other | CAROLIN, RATHINAKUMARI, A. | |
| dc.date.accessioned | 2021-04-19T05:44:05Z | |
| dc.date.available | 2021-04-19T05:44:05Z | |
| dc.date.issued | 2016-07 | |
| dc.description.abstract | The Indian gooseberry (Phyllanthus emblica L.), is a sub-tropical deciduous tree with very high ascorbic acid, polyphenols contents and antioxidant properties. The fresh fruits are not popular as a table fruit due to their high astringency and its storability is limited due to its perishability. Among different dehydration techniques, osmotic dehydration has potential to retain better colour, texture, flavour, nutrients, prevention of microbial spoilage and ensure its availability round the year. The objective of this work was to standardize the processing procedure, evaluate the physico-chemical, sensory, packaging and storage qualities by using Krishna variety. One set of blanched segments and another set of blanched-frozen segments were subjected to osmotic treatment in 60° Brix sugar syrup with three varied spice levels and slice to sugar syrup ratio of 1:2 (W/V) for 24 hrs and 4 hrs respectively followed by draining, drying for comparison in hot air oven and solar drier and packing in air-tight punnet boxes gave best quality product at room temperature with a shelf life of four months. Ascorbic acid content was higher in cabinet dried samples than solar dried samples with a mean value ranged from 95.64 to 179.97 mg/ 100 g. Treatment T6 showed superiority because of improvement in its microstructure by freezing which enhanced its texture and also the use of spice level-1 which contain 10 ml/ l of ginger extract + Black pepper 1 % + Cumin 5 % + Salt 2 % which given a mild flavour of these spices along with aonla flavour. | en_US |
| dc.identifier.other | UHS14PGM533 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810163558 | |
| dc.keywords | SPICED DEHYDRATED AONLA SEGMENTS, T280 | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 110 ( Due to pdf. conversion there is a difference in printed & soft copy ) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, GKVK POST, BENGALURU) | en_US |
| dc.research.problem | Thesis | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | DEVELOPMENT OF PROTOCOL FOR SPICED DEHYDRATED AONLA (Phyllanthus emblica L.) SEGMENTS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF PROTOCOL FOR SPICED DEHYDRATED AONLA (Phyllanthus emblica L.) SEGMENTS | en_US |
| dc.type | Thesis | en_US |