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Studies on Heat Pre-treatment on Mechanical Properties and Ascorbic Acid Content of Aonla (Emblica Officinalis Gaertn)

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Title Studies on Heat Pre-treatment on Mechanical Properties and Ascorbic Acid Content of Aonla (Emblica Officinalis Gaertn)
Not Available
 
Creator Ravindra Naik
SJK Annamalai
 
Subject Aonla, Ascorbic acid, Hardness, Toughness, Textural analyser
 
Description Not Available
Mechanical properties and ascorbic acid content of aonla (Emblica Officinalis Gaertn) on
heat treatment during processing were studied. The hardness and toughness of aonla
varieties ranged from 14-15.8 N and 104 to 123 N/mm, respectively. The surface hardness and
toughness of the aonla fruits reduced with heat treatment either by means of boiling in water
or by microwave heating. The time required for segmentation by boiling was ten minutes
while by microwave it was 210 s, 150 s and 90 s at 300 W, 450 W and 600 W, respectively. These
segments could be used for aonla preserves and candy. Microwave heat treatment helped in
retention of ascorbic acid content in aonla to an extent of 77.45 per cent to 83.68 per cent
depending upon the variety, microwave dosage and time for the segmentation process. By
boiling in hot water for a period 10 minutes, the loss of ascorbic acid was as high as 74.5 to
76.5 per cent. Based on the type of end product required, the nature of heating method for
segmentation could be adopted.
ICAR
 
Date 2021-08-11T11:16:01Z
2021-08-11T11:16:01Z
2013-01-01
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/55120
 
Language English
 
Relation Not Available;
 
Publisher Not Available