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Effect of processing on gooseberry fruits and quality changes in dehydrated gooseberry powder during storage

Vijayanand, P. and Kulkarni, S. G. and Reena, P. and Aksha, M. and Ramana, K. V. R. (2007) Effect of processing on gooseberry fruits and quality changes in dehydrated gooseberry powder during storage. Journal of Food Science and Technology, 44 (6). pp. 591-594.

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Abstract

Gooseberry (Emblica officinalis L) fruits of cultivars, 'Chakaiya', 'Krishna', and 'NA-7' were evaluated for the preparation of dehydrated powder. 'Chakaiya' showed the highest ascorbic acid content (357 mg /100 g) followed by 'Krishna' (298 mg/100 g). The tannin content ranged from 2.4% ('Chakaiya') to 1 % ('NA-7'). Heat treatment of berries prior to dehydration resulted in browning and was not recommended as a pretreatment. The dehydration ratio of gooseberry powder varied from 4.49:1 in cv 'Chakaiya' to 4.58:1 in cv 'Krishna'. The equilibrium relative humidity of gooseberry powder from cv 'Chakaiya' was 30.0% with a moisture content of 3.3%. The quality characteristics of the dehydrated gooseberry powder stored at room temperature (25±2°C) in metallized polyester pouches for 6 months revealed that 'Chakaiya' was the most suitable among the 3 cvs of gooseberry followed by-'Krishna'. Gooseberry powder prepared from 'Chakaiya' had superior quality characteristics with respect to colour, flavour and ascorbic acid retention during 6 months storage at 25±2°C.

Item Type: Article
Uncontrolled Keywords: Gooseberry, Dehydration, Gooseberry powder, Sorption isotherm, Quality, Storage stability
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2007 09:16
Last Modified: 30 Dec 2016 13:08
URI: http://ir.cftri.com/id/eprint/1602

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