SHAMBHAVI S. DANGIDr.PUSHPA BHARATI2018-01-132018-01-132015-01http://krishikosh.egranth.ac.in/handle/1/5810039312An investigation was undertaken to study the effect of dehydration on antioxidants in Amla. Varieties viz., NA-7, Kanchan, Krishna and Banarasi market sample were selected. Fruits were processed into different forms (segments, cubes and gratings), pretreatments employed were blanching, sulphitation, blanching with sulphitation and untreated fruits served as control. Cabinet and hot-air oven drier were used for dehydration. The fruits of Banarasi market sample had maximum length (87.38mm), diameter (96.41mm), fruit weight (46.15g), weight of seed (1.89g), pulp (42.30g), pulp to seed ratio (22.80), volume (36ml) and bulk density (1.35). While highest moisture and titratable acidity were recorded in Banarasi market sample (88.02%, 2.43 %), total soluble solids was observed in Krishna (9.58°B). pH of fruits ranged from 1.2-2.0. NA-7 recorded higher amounts of ascorbic acid (624.44mg/100g), total, reducing and non-reducing sugars (11.04, 8.25 and 2.40mg/100g respectively). The untreated amla gratings of Kanchan variety required minimum time (13.2h) to dry completely in hot-air oven and contained maximum dehydrated moisture content (9.84%). Maximum yield was registered with Banarasi market sample (17.76g/100g) without any pretreatment in the form of cubes when dried in hot-air oven. Rehydration ratio, rehydrated moisture content and coefficient of restoration were higher in hot-air oven dried, blanched and sulphited Banarasi market sample (12.98, 95.95% and 2.14%) in the form of gratings. Without any treatment, when Banarasi market sample was dried in cabinet drier gratings recorded higher amounts of relative reconstitution capacity (33.64%). The Banarasi market sample when dried without any treatment in hot-air oven in the form of cubes recorded higher Ascorbic acid (2147.92mg/100g), while the sample dried after blanching and sulphitation recorded maximum titratable acidity (14.33%). Segments of Banarasi market sample dried in hot-air oven after blanching and sulphitation registered higher tannin (20.24%) content whereas, sulphitation alone recorded maximum phenolic content (109.33µg).ennullThesis