[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings.

Nitin, R. Sonar and Deependra, Rajoriya and Chetana, R. and Venkatesh Murthy, K. (2020) Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings. Journal of Food Science and Technology, 57 (3). pp. 980-992. ISSN 0022-1155

[img] PDF
J Food Sci Technol. 2020 Mar 57(3)980-992.pdf - Published Version
Restricted to Registered users only

Download (1MB) | Request a copy


Effect of four different cultivars and salt pretreatment on drying of Amla (Emblica officinalis) gratings were studied. Quality attributes namely, ascorbic acid, total phenolic content, antioxidant activity and colour were evaluated for dried (using Cabinet tray dryer at 55 ± 2 �C for 8 h) and stored (refrigerated, ambient and accelerated condition) samples of four cultivars (Krishna, Kanchan, NA-7 and Chakaiya). Salt pretreated dried samples showed better retention of nutrients and colour as compared to untreated. Retention of ascorbic acid, total phenolic content and antioxidant activity (IC50 value) in pretreated dried samples were in the range of 79.51–84.89%, 176.5–220.3 mg GAE/g db and 9.48 to 17.74 mg/ll, respectively. Colour retention was also found to be better in salt pretreated samples. Ambient storage condition resulted in higher retention of ascorbic acid and colour compared to accelerated condition. Taking into consideration, the nutritional value of the fresh Amla, ability to retain nutritional value and color during drying and storage, NA-7 cultivar Amla (pretreated with 1% salt, tray dried at 55 �C for 8 h) is the most suitable for preparation of Amla powder. The method developed in the present work is devoid of blanching step and found to be effective in retaining the nutrients during drying and storage and can be employed also for drying of similar fruits and vegetables.

Item Type: Article
Uncontrolled Keywords: Amla grating � Salt pretreatment � Drying � Ascorbic acid � Colour � Principal component analysis
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2020 07:20
Last Modified: 30 Apr 2020 07:20
URI: http://ir.cftri.com/id/eprint/14278

Actions (login required)

View Item View Item