Drying of aonla - Sangani, V. P.; Khunt, P. S.; Poshiya, P. M.
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Aonla (Phyllanthus emblica) is a wonderful fruit and one of the precious gifts of nature to man and a crop of commercial significance. It contains 500 to 700 mg of ascorbic acid per 100 g of pulp. Blanching is a unit operation prior to freezing, canning, or drying in which fruits are heated for the purpose of inactivating enzymes. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried aonla slice. Aonla fruits were subjected to various pre-drying treatments viz. blanching in hot water at temperature i.e., 70, 80, 90 and 100 °C and blanching time, i.e., 1.0,…mehr

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Produktbeschreibung
Aonla (Phyllanthus emblica) is a wonderful fruit and one of the precious gifts of nature to man and a crop of commercial significance. It contains 500 to 700 mg of ascorbic acid per 100 g of pulp. Blanching is a unit operation prior to freezing, canning, or drying in which fruits are heated for the purpose of inactivating enzymes. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried aonla slice. Aonla fruits were subjected to various pre-drying treatments viz. blanching in hot water at temperature i.e., 70, 80, 90 and 100 °C and blanching time, i.e., 1.0, 2.0, 3.0 and 4.0 min. Based on the above study, it may be concluded that treatment B6 (80 °C temperature + 2.0 min blanching time) was found to be best among all the treatments with optimum recovery of aonla slice, ascorbic acid, total sugar, titatable acidity and better sensory score.
Autorenporträt
Dr. V. P. Sangani is an Asstt. Professor at College of Agril. Engg. & Technology, JAU, Junagadh. He had published 10 research papers in national and international journals. Dr. N. C. Patel is the Vice Chancellor of Junagadh Agricultural University, Junagadh, India. He possesses 30 years of experience in research and education.