National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was undertaken to standardize the optimum process for osmotic dehydration of aonla and to evaluate the nutritional and organoleptic quality during processing and storage. Eight treatments were given with different combination of blanching (Bl), sulphuring (S), osmosis in sugar (Os), osmosis in sugar and glycerol and then dried at 65°C and then stored at room temperature for 60 days. Physical and chemical characteristics of fresh fruits were recorded at 0, 30 and 60 days. Maximum moisture was found in treatment Bl+S+Os (8hr) and it decreased during storage. Ascorbic acid values were significantly higher in treatment Bl+S+Os (8hr) and were found to decrease significantly during storage. Reducing sugar were found maximum in treatment Bl+S+Os (8hr) and an increase in reducing sugar content was observed during first month of storage which decreased during second month. Total sugars were maximum in treatment Bl+Os (16hr) and it decreased significantly during storage. Maximum tannins were found in treatment with Bl alone and tannin content decreased significantly during storage. Browning was minimum at the time of drying and then increased during storage.
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