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Effect of processing on gooseberry fruits and quality changes in dehydrated gooseberry powder during storage

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Relation http://ir.cftri.com/1602/
JFST-05-07
 
Title Effect of processing on gooseberry fruits and quality changes in dehydrated gooseberry powder during storage
 
Creator Vijayanand, P.
Kulkarni, S. G.
Reena, P.
Aksha, M.
Ramana, K. V. R.
 
Subject 06 Preservation and Storage
03 Citrus fruits
 
Description Gooseberry (Emblica officinalis L) fruits of cultivars, 'Chakaiya', 'Krishna', and 'NA-7' were evaluated for the preparation of dehydrated powder. 'Chakaiya' showed the highest ascorbic acid content (357 mg /100 g) followed by 'Krishna' (298 mg/100 g). The tannin content ranged from 2.4% ('Chakaiya') to 1 % ('NA-7'). Heat treatment of berries prior to dehydration resulted in browning and was not recommended as a pretreatment. The dehydration ratio of gooseberry powder varied from 4.49:1 in cv 'Chakaiya' to 4.58:1 in cv 'Krishna'. The equilibrium relative humidity
of gooseberry powder from cv 'Chakaiya' was 30.0% with a moisture content of 3.3%. The quality characteristics of
the dehydrated gooseberry powder stored at room temperature (25±2°C) in metallized polyester pouches for 6 months revealed that 'Chakaiya' was the most suitable among the 3 cvs of gooseberry followed by-'Krishna'. Gooseberry powder prepared from 'Chakaiya' had superior quality characteristics with respect to colour, flavour and ascorbic acid retention during 6 months storage at 25±2°C.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1602/1/JFST_44%286%29_2007_595-.pdf
Vijayanand, P. and Kulkarni, S. G. and Reena, P. and Aksha, M. and Ramana, K. V. R. (2007) Effect of processing on gooseberry fruits and quality changes in dehydrated gooseberry powder during storage. Journal of Food Science and Technology, 44 (6). pp. 591-594.