DEHYDRATION OF AONLA (Emblica officinalis Gaerth) FRUITS
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Date
2003
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"The studies on dehydration of aonia fruits and standardisation of
recipe for aonla RTS from drained aonla syrup were conducted at Kittur
Rani Channamma College of Horticulture, Arabhavi during 2002-2003.
The dehydrated aonla slices were obtained after giving different
pre-treatments and drying either in open sun or solar dried or electric
tray drier.
The organoleptically acceptable good quality dehydrated aonla
slices were obtained by blanching the whole fruits followed by steeping
the slices in GQoBrix syrup containing 0.2 per cent Potassium meta
bisulphate for 24 hours and drying in an electric tray drier. The
organoleptic scores (out of 5.00) were 4.23 for colour of appearance, 4.16
for texture, 4.17 for taste and 4.78 for overall acceptability. The recovery
of dehydrated aonla slices was 55.59 per cent with a dehydration ratio of
1.80. The time required for drying was 14.08 hours in electric tray drier,
21.02 hours in solar drier and 26.47 hours in sun drying. Electrically
dried aonla slices showed higher values for reducing sugar (10.31%),
non-reducing (34.27%), total sugars (46.52%), ascorbic acid content (401
mg/100 g) and lower values for non-enzymatic browning (0.108 OD at
440 nm).
The RTS prepared using drained aonla syrup adjusted to 17°Brix
containing 2 per cent lime juice + 1 per cent ginger was found to be
acceptable with organoleptic scores (out of 5.00) of 3.86 for colour and
appearance, 3.35 for flavour, 3.47 for taste and 3.35 for overall
acceptability."
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No. of references 151