Vol. 10, Special Issue 12 (2021)

Author(s):
Kanupriya Choudhary, Mohit Kumar, MS Jadhav, Aman Mahore, Dhanashri Vishnu Jadhav, Budha Ram Patel and Ashwani Kumar

Abstract:
Quality of osmo-convectively dried Aonla slices were investigated, results showed that the highest TSS (52°Brix) was observed both in case of NA-7 and Chakaiya variety when product was osmo-convectively treated at 70°Brix sugar concentration and immersion time of 180 min. but, ascorbic acid content was found to be decreasing at higher temperature, concentration and immersion time (92.5mg /100g). Highest ascorbic acid 230 mg and 330 mg were observed for treatment 40°C, 60°B, STFR 8 and immersion time 60 min. in case of Chakaiya and NA-7 respectively. Colour of the samples was found to be close to the standard value when treated at lower level of each independent parameter. Rehydration ratio (2.349) for the treatment 40 °C, 60°B, STFR 6 and immersion time 60 min. was superior for NA-7 variety and rehydration ratio (2.430) for the treatment,40°C, 60°B, STFR 6 and 120 min. was also superior for Chakaiya variety over all other treatments.