Gauri H. Athawale, Sanjay Akbari

Technology For Simulated Chyawanprash Bar

Chyawanprash Bar

• Broschiertes Buch

Produktbeschreibung

TECHNOLOGY FOR SIMULATED CHYAWANPRASH BAR was conducted with a broad objective to prepare and standardize the process with various parameters like drying temperature, pectin concentration and thickness of the sheet. Maximum ascorbic acid and overall acceptability score obtained for SCB was considered to optimize the processing parameters during drying to get optimum quality of SCB. For tray drying, maximum ascorbic acid content found was 89.41 mg/ 100g when the sheet of 4 mm thickness having 0.5 % pectin concentration was dried at 60 °C and maximum overall acceptability score obtained was 7.80 in the sheet which was dried at 60 °C having thickness of 8 mm and 0.5 % pectin concentration, while in vacuum drying, maximum ascorbic acid content found was 87.18 mg/ 100g when the sheet of 4 mm thickness having 0.5 % pectin concentration was dried at 60 °C and maximum overall acceptability score obtained was 7.50, when the sheet of 6 mm thickness having 0.5 % pectin concentration was dried at 60 °C.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 116
• Erscheinungstermin: 20. Oktober 2015
• Englisch
• Abmessung: 220mm x 150mm x 7mm
• Gewicht: 191g
• ISBN-13: 9783659380624
• ISBN-10: 3659380628
• Artikelnr.: 44093814

Autorenporträt

Er. Gauri H. Athawale, Assistant professor having experience of more than four years of teaching and research in the field of Food ProcessingTechnology and published 8 research papers in different National Journal and guided 15 under graduate students of Food Technology.