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Studies on the effect of drying methods and packing material on the shelf life of aonla powder (Emblica officinalis G.)

KrishiKosh

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Title Studies on the effect of drying methods and packing material on the shelf life of aonla powder (Emblica officinalis G.)
 
Creator Pawan Kumar
 
Contributor Surinder Kumar
 
Subject Dryers, Acidity, Drying, Fruits, Storage, Sugar, Vitamins, Reducing sugars, Concentrates, Physical control
 
Description The present investigation was carried out in the Fruit Processing Laboratory of Department of
Horticulture, CCS, Haryana Agricultural University, Hisar. Powder of aonla fruits was prepared by blanching of
aonla fruits in boiling water (98±2˚C) with five different concentration of KMS viz. 0ppm, 250ppm, 500ppm,
750ppm and 1000ppm KMS. After blanching the seeds were removed from the fruits and fruit pulp was dried in
oven tray drier at (60˚C) and in solar tunnel drier. After dehydration, product was grinded into powder and packed
in aluminium laminated bags and in polythene bags. Packed samples of powder were stored at ambient
temperature with objective to study the effect of drying methods and packing material on quality of aonla powder
during storage.
During studies of drying of aonla pulp it was observed that the rate of moisture loss was fast in oven tray
drier as compared to solar tunnel drier at each interval of time period. Moisture content of dehydrated product was
recorded (9.04%) in solar tunnel dried and (8.21%) moisture content in oven tray dried fruit pulp. Maximum
recovery percentage (10.37%) of aonla powder was recorded from fruits treated with 1000ppm KMS as compared
to minimum (10.12%) recovery percentage from fruits treated with 0ppm KMS irrespective of drying methods.
Loss of ascorbic acid content and acidity content was observed during blanching and drying. Maximum retention
of ascorbic acid content (514.00 mg/100g) was recorded from fruits blanched with 1000ppm KMS. Maximum
reduction in acidity content was recorded from 2.11% to 1.46% in fruits blanched with 0ppm KMS.
During storage of aonla powder ascorbic acid, acidity, total sugars and reducing sugars content were
decreased with increase in storage period whereas non-enzymatic browning and non reducing sugars increased
with increase in storage period. During present investigation, it was also observed that fruits treated with 1000ppm
KMS had retained maximum ascorbic acid and acidity content and recorded minimum non-enzymatic browning in
both drying methods during storage, whereas fruits treated with 0ppm KMS had retained minimum ascorbic acid
and acidity content and had maximum browning during storage. Sugars content were at par with each other with
increase in concentration of KMS in both the drying methods. Maximum total sugars, reducing sugars and nonreducing
sugars content were recorded in oven tray dried aonla powder during storage.
 
Date 2016-11-10T13:59:20Z
2016-11-10T13:59:20Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84879
 
Language en
 
Format application/pdf
 
Publisher CCSHAU