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Researcher Singh, Renu
Advisor Dashora, K. L.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher MPUAT
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies ♦ Orchards, fruits & forestry
Subject Keyword Pre-drying ♦ Treatments ♦ Drying Methods ♦ Preparation ♦ Dehydrated ♦ Emblica Officinalis ♦ Product ♦ Effect of Pre-drying Treatments ♦ Different Recipes and Drying Methods On Preparation of Dehydrated Aonla (emblica Officinalis Gaertn.) Product ♦ Fruit Science
Abstract The present investigation entitled “Effect of pre-drying treatments, different recipes and drying methods on preparation of dehydrated aonla (Emblica officinalis Gaertn.) product†was carried out at Department of Horticulture, Rajasthan College of Agriculture. The experiment was conducted from January 2005 to June 2005 at room temperature ranging from minimum 16.6 to maximum 24.50C and relative humidity ranging from minimum 23.8 to maximum 58.6 per cent. Two levels of pre-drying treatment (blanching and blanching with sulphitation), four levels of recipe (fruit pieces with 3 per cent common salt, fruit pieces with 3 per cent black salt, fruit pieces with 3 per cent common salt + 10 per cent ginger juice and fruit pieces with 3 per cent black salt + 10 per cent ginger juice), three levels of drying method (sun drying, solar drying and oven drying) and their combinations along with one control was tested in the study. The prepared product was kept in plastic containers and stored in dried place at ambient temperature for further study. The various physico-chemical observations were recorded for fresh fruit and than at 0, 1st, 2nd, 3rd and 4th month interval during storage after preparation of the product. The individual effect of pre-drying treatments was found to be significant on colour, taste, organoleptic acceptance, vitamin C, acidity, tannin and sugar, effect of different recipes was found to be significant on colour, taste, organoleptic acceptance, vitamin C, and sugar and effect of drying methods significantly influenced the recovery percentage, colour, taste, organoleptic acceptance and vitamin C. The combined application of above three factors was found to be superior to their individual application for organoleptic acceptance (at 1st month of storage) and vitamin C content (0 and 3rd month of storage) of the product. Among all the treatments, the application of blanching with sulphitation + fruit pieces with 3 per cent common salt + solar drying was found to be the most effective treatment for preparation of dehydrated aonla product
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Udaipur
Size (in Bytes) 452.25 kB
Page Count 95