Vol. 11, Issue 7 (2022)

Author(s):
Poluri Harsha Vardhan

Abstract:
Drying has become necessary, because most fruits are highly perishable due to presence of high moisture content and to make fruits available all year round and at different locations majorly where they are not produced. Due to the increased consumption of dried fruits requires further attention on the quality parameters. Drying has beneficial effect like preservation (increase shelf life period), and reduced weight and bulk density of dehydrated products decreases packaging cost, handling and transportation costs. The current review paper gives the information on the effect of different drying techniques on nutritional composition of arid region fruits. Different drying methods are used to develop the more retention of nutrients. Among the drying methods freeze drying was observed the better retention of phenolic compounds, flavonoids, and antioxidant activity. Physico-chemical characteristics of different arid zone fruits was studied and observed decrease of moisture content from and significant changes in proteins and carbohydrates, minerals. Better retention of colour was observed in freeze drying. Fruits like Aonla are rich in ascorbic acid which is lost or degrade during different process of drying. Fluidized bed drying shows the highest retention of ascorbic acid content. More retention of nutrients in date palm fruit was observed during microwave drying. It was observed that low temperature drying process give more retention of nutrients and hence it is recommended.