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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 1369-1374
DOI: https://doi.org/10.20546/ijcmas.2017.611.163


Development of Osmotic Dehydrated Aonla (Emblica officinalis, Gaertn)
Meenakshi Tyagi* and S.S. Dhawan
Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India
*Corresponding author
Abstract:

The present study was undertaken to standardize the optimum process for osmotic dehydration of aonla and to evaluate the nutritional and organoleptic quality during processing and storage. Eight treatments were given with different combination of blanching (Bl), sulphuring (S), osmosis in sugar (Os), osmosis in sugar and glycerol and then dried at 65°C and then stored at room temperature for 60 days. Physical and chemical characteristics of fresh fruits were recorded at 0, 30 and 60 days. Maximum moisture was found in treatment Bl+S+Os (8hr) and it decreased during storage. Ascorbic acid values were significantly higher in treatment Bl+S+Os (8hr) and were found to decrease significantly during storage. Reducing sugar were found maximum in treatment Bl+S+Os (8hr) and an increase in reducing sugar content was observed during first month of storage which decreased during second month. Total sugars were maximum in treatment Bl+Os (16hr) and it decreased significantly during storage. Maximum tannins were found in treatment with Bl alone and tannin content decreased significantly during storage. Browning was minimum at the time of drying and then increased during storage.


Keywords: Osmotic dehydration, Blanching, Sulphuring, Browning.
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How to cite this article:

Meenakshi Tyagi and Dhawan, S.S. 2017. Development of Osmotic Dehydrated Aonla (Emblica officinalis, Gaertn)Int.J.Curr.Microbiol.App.Sci. 6(11): 1369-1374. doi: https://doi.org/10.20546/ijcmas.2017.611.163