PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS
| dc.contributor.advisor | Rokhade, A K | |
| dc.contributor.author | Devaraju, K R | |
| dc.date.accessioned | 2019-08-08T10:06:22Z | |
| dc.date.available | 2019-08-08T10:06:22Z | |
| dc.date.issued | 2001 | |
| dc.description.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." | en_US |
| dc.identifier.citation | No. of references 90 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810120317 | |
| dc.keywords | PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 145p | en_US |
| dc.publisher | University of Agricultural Science, Dharwad | en_US |
| dc.research.problem | PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS | en_US |
| dc.type | Thesis | en_US |