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Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients.

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Relation http://ir.cftri.com/2251/
 
Title Effect of Processing Steps for Dehydration of
Mango, Pineapple, Carrot and Drumstick
on the Retention of Nutrients.
 
Creator Gothwal, P. P.
Radhakrishnaiah Setty, G.
Mookerji, K. K.
 
Subject 24 Fruits
02 Drying and Dehydration
 
Description Using osmo-air dehydration method, effect on nutrient
losses during dehydration for mango (totapuri, raspυri
and pineapple) were investigated. Ordinary air drying
was used in the case of carrot and drumstick dehydration.
Of the fruits studied raspuri mango was richest
source for total sugars, total carotenes and ascorbic
mid. In the case of carrots and drumstick both are
excellent sources for total carotenes and drumstick is the
better source for ascorbic acid. All the fruits and vegetables
studied appeared to be reasonably good sources
for calcium (16 to 29 mg/100g), iron, (6.2 to 21 mg/
100g) and phosphorus, 10.2 to 21.7 mg/100g). In the
osmo-a¡r dehydration of fruits most of the nutrient losses
occurred during osmosis and losses during subsequent
dehydration were minimal. In the case of vegetables
more nutrient losses occurred during blanching than
during dehydration. The products during short storage
period of 15 days showed practically no losses in sugars,
carotenes and ascorbic acid during storage at 35°F and
some minimal losses occurred at 37°C. This is true both
in the case of fruits as well as in the case of vegetables
studied.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2251/1/Beverage_and_Food_World_1998_25_4_31-35.pdf
Gothwal, P. P. and Radhakrishnaiah Setty, G. and Mookerji, K. K. (1998) Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients. Beverage and Food World, 25 (4). pp. 31-35.