Dr. Neeraj SethSHARMA AMARKUMAR VASANTBHAI2021-07-122021-07-12https://krishikosh.egranth.ac.in/handle/1/5810170410The effect of hot water blanching on the enzyme (peroxidase), biochemical properties and physical properties in the ber fruit were studied. The drying experiments of optimized blanching time were carried out at 50, 55, 60, 65 and 70°C temperatures and sun drying. Drying characteristics of ber fruit were evaluated. Mathematical models were tested to fit drying data of ber fruit. The different physical, biochemical and sensory evaluation of different drying temperatures were observed during the experimental work. The storage stability optimized dried ber powder was evaluated at 15 days interval of storage period using laminated aluminum foil pouch and low density polyethylene bag. The effectiveness of hot water blanching process was evaluated by measuring the loss of peroxidase activity was lost after 6, 8 and 10 min. the moisture content, ascorbic acid, total sugar and ber fruit mass changed from 77.82 to 77.83, 77.84 % (wb); 159.3 to 133.3, 114.3 mg/100g; 21.34 to 20.64, 20.39 %; and 15.78 to 15.80, 15.81 g at optimum level of hot water blanching respectively.EnglishThesis