PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS
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Date
2001
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University of Agricultural Science, Dharwad
Abstract
"The investigation to standardise the protocol for preparation of ber juice and
dehydrated ber slices from ber fruits Cv. Umran was carried out at the Department of
post-harvest technology, Kittur Rani Channamma College of Horticulture, Arabhavi
during the year 2000-2001.
The recovery of the clarified ber juice was maximum (55.37%) in treatment of
pulp with pectinase - III at 0. Ig per kg pulp for 4 hours, followed by pectinase - 1 at 4g
per kg pulp for 24 hours (46.39%), while the least juice recovery (19.03%) was obtained
in untreated control. The treatment of ber pulp with pectinase - III enzyme at O.1g/kg
pulp for 4 hours also resulted in highest levels of TSS (14.97%) reducing, non reducing,
and total sugars (7.14, 3.35 and 10.49% respectively). The non-enzymatic browning
(expressed as O.D) was found to be minimum. The treatments of ber pulp with different
pectinase enzymes however did not affect the organoleptic quality of the juice.
The dehydration percent of the ber slices was maximum (31.75%)) in treatment of
blanching + slicing + steeping in 60° Brix syrup for 24 hours, followed by blanching
+slicing+ steeping in 40° Brix syrup for 24 hours (29.40%), while the least dehydration
percent (13.63%)) was in control. The highest mean dehydration ratio was noticed
(3.00:1) in control, followed by slicing + steeping in 40° Brix sugar syrup for followed in
sHcing +steeping in 600 Brix sugar syrup for 24 hours (2.53:1). The maximum level of
reducing and total sugars were recorded in blanching +slicing+ steeping Brix sugar syrup
for 24 hours (9.50 and 17.02% respectively). The scores for organoleptic characters like
colour and appearance, texture, taste, flavour and overall acceptability did not show any
significant differences due to the treatments."
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No. of references 90