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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.2018.7(8): 1438-1446
DOI: https://doi.org/10.20546/ijcmas.2018.708.165


Effect of Pre-Treatment of Salt Solution and Drying Methods on the Quality of Processed Aonla (Emblica officinalis Gaertn.)
Nirmala Prabhu Reshmi, Goutam Mandal and Rocky Thokchom*
Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan 731236, West Bengal, India
*Corresponding author
Abstract:

The present investigation was carried out in the Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan, West Bengal during 2017-18. The experiment comprises of a factorial combination of different concentration of the salt solution (2%, 4% and 6%) and two drying methods (the sun and the oven drying at 60°C). The processed dried aonla products were analysed for various physicochemical and sensory qualities. The results revealed that the oven dried aonla segments pre-treated with 6% salt solution exhibited superior quality with respect to TSS (12.77oB), ascorbic acid (220.35 mg/100g), reducing sugar (6.25%), dehydration ratio (10.16), rehydration ratio (3.10), colour (6.75), taste (7.70), appearance (6.66) overall acceptability (7.04) and minimum drying time (28.50 hours). Whereas the oven dried aonla segments pre-treated with 4% salt has exhibited the highest moisture content (8%) and sugar acid ratio (2.16). Highest dried weight (57.60g) and lowest acidity (5.79%) were observed in the oven dried with no pre-treatment.


Keywords: Aonla, Pre-treatment, Salt solution, Sun and oven drying, Processed dried product, Quality
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How to cite this article:

Nirmala Prabhu Reshmi, Goutam Mandal and Rocky Thokchom. 2018. Effect of Pre-Treatment of Salt Solution and Drying Methods on the Quality of Processed Aonla (Emblica officinalis Gaertn.).Int.J.Curr.Microbiol.App.Sci. 7(8): 1438-1446. doi: https://doi.org/10.20546/ijcmas.2018.708.165