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Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients.

Gothwal, P. P. and Radhakrishnaiah Setty, G. and Mookerji, K. K. (1998) Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients. Beverage and Food World, 25 (4). pp. 31-35.

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Abstract

Using osmo-air dehydration method, effect on nutrient losses during dehydration for mango (totapuri, raspυri and pineapple) were investigated. Ordinary air drying was used in the case of carrot and drumstick dehydration. Of the fruits studied raspuri mango was richest source for total sugars, total carotenes and ascorbic mid. In the case of carrots and drumstick both are excellent sources for total carotenes and drumstick is the better source for ascorbic acid. All the fruits and vegetables studied appeared to be reasonably good sources for calcium (16 to 29 mg/100g), iron, (6.2 to 21 mg/ 100g) and phosphorus, 10.2 to 21.7 mg/100g). In the osmo-a¡r dehydration of fruits most of the nutrient losses occurred during osmosis and losses during subsequent dehydration were minimal. In the case of vegetables more nutrient losses occurred during blanching than during dehydration. The products during short storage period of 15 days showed practically no losses in sugars, carotenes and ascorbic acid during storage at 35°F and some minimal losses occurred at 37°C. This is true both in the case of fruits as well as in the case of vegetables studied.

Item Type: Article
Uncontrolled Keywords: totapuri, raspυri, pineapple, osmo-air dehydration, nutrient retention
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: CFTRI Resource Centres > Lucknow
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Mar 2012 11:08
Last Modified: 30 Jun 2015 12:10
URI: http://ir.cftri.com/id/eprint/2251

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