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Dehydrated Fruit and Vegetable Powders: An Overview

Sunita, Rai (2004) Dehydrated Fruit and Vegetable Powders: An Overview. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">Fruit and vegetables are seasonal commodities and are highly perishable. Dehydration offers the best tool for preservation. Marketing of fruit and vegetable juice in dehydrated form offers considerable logistic advantages. They are light in weight and occupy less space. Dehydration of food saves 86% in shipping, 72% in storage and 82% in handling cost. Dehydrated fruit and vegetable powders are used either as food products or as industrial ingredients in the processing of various foods such bakery products,soups, instant fruit powders, etc. Convenience foods quite popular in recent years as they are easy to handle,require minimum space for storage and are attractive. Due to socio-economic change taking place in the country, there is a shift from fresh to more and more processed foods with sufficient value addition. Utilizing fruit and vegetable juice powders as natural colorants is a value-added approach to design products for health conscious consumers. There are good reasons to believe that the fruit juice business will remain a strong industry. Researchers have shown that the per capita consumption is likely to rise in many countries. One of the main reasons for expectation of growth is due to consumers becoming health conscious. Today dehydration industry has significant role and offers much more to a product. Encapsulation technique is one such tool for protecting sensitive and expensive nutrients. This technique is versatile and offers great potential for the food industry. New horizons can be explored for preparing nutritive food products with superior flavor, longer shelf life and acceptability in the modern consumer market. There is still the need to develop processes for the preparation of fruit fiber powder that minimize the losses of associated bioactive compounds which have health promoting effects than the dietary fibre itself. Among all the dehydration techniques mentioned, freeze-drying though expensive is the best method as it gives highest quality dried food product. This process cause very little damage and ensures minimum aroma loss, which on reconstitution and also produces a product nearly equal to the fresh one. A freeze-dried juice powder in tablet form is one such convenience product, which is achieved by compression. Another significant area is the aroma recovery. The process of essence recovery is firmly established in several types of food processing industry. The volatile flavours are stripped off before drying and can be added back to the final product, which will not only reduce the losses but also produce product of good taste and flavor sensation. Post harvest management factors like handling, packaging, storage facilities, transportation should be checked to prevent losses before it reaches the processing industry and ultimately the final consumers. Product development including the introduction of new flavors and blends and innovations in packaging together with advertising and sales promotion and more aggressive marketing are factors that will help to promote the development of fruit and vegetable juice powder. Today's health conscious consumers demand products which are convenient, promote health. Fruit and vegetable juice powders provide means for producers to improve the health of the consumers.</P>
Uncontrolled Keywords: convenience foods fruits vegetables dehydration vegetable powders
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/407

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