Studies on development of new categories of dehydrated products from indigenous fruits.

Nanjundaswamy, A. M. and Radhakrishnaiah Setty, G. and Balachandran, C. and Saroja, S. and Murthy Reddy, K. B. S. (1978) Studies on development of new categories of dehydrated products from indigenous fruits. Indian Food Packer, 32 (1). 91-98, 12 ref..

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Abstract

Fruit segments of (i) pineapple, (ii) papaya, and (iii) apple were osmo-air dehydrated by dipping in sugar syrup to reduce the wt. by 50% followed by drying in cross flow air drier (70 degree C) to reduce the moisture to 15%. Conditions like thickness of segments, Brix of the sugar syrup, time and temp. of soaking were standardized for (i)-(iii). Drying time needed was 7 h for (i), 9 h for (ii) and 5 h for (iii) when moisture content was 13.2, 14.0 and 8.9% resp. Changes in moisture, acidity and total sugars after osmosis and dehydration and proximate composition of osmo-air dehydrated slices of (i)-(iii) are given. In another experiment fruit pulp from (iii) was dried for 26 h in cross flow air drier (70 degree C) to convert it into a fruit bar and reduction in moisture content was noted every h. Fruit bars from 5 var. of (i) did not show much variation in quality. Drying of fruit pulp of (i) to convert into fruit bar did not change acidity and sugar.

Item Type:	Article
Uncontrolled Keywords:	DRYING-; fruit segments, osmo-air drying of; fruit pulps, air drying of; AIR-; FRUIT-PRODUCTS; PULPS-; FRUITS-; osmo-air drying of fruit segments
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 06:35
Last Modified:	15 Feb 2021 06:35
URI:	http://ir.cftri.res.in/id/eprint/6984

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