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Ready to Eat Snack from Fruits

Ramesh Yadav, A. and Rekha, M. N. and Chauhan, A. S. and Ramteke, R. S. (2004) Ready to Eat Snack from Fruits. Journal of Rural Technology, 1 (4). pp. 174-177.

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Jack fruit, pineapple, banana, sapota, mango etc., are abundantly grown in different parts of India. Preparation of value added products from fruits (juice, concentrate, canned pulp etc.,) are energy intensive and require high cost machinery / equipments. Besides, the quality aspects at floor level and during storage of such processed products require high attention. Dehydration of food commodities helps in improving the shelf life by partially removing water from the fruits. Dehydrated fruits are gaining market as ready to eat snacks. The fruit slices can also be sold as gift packs in line with dried nuts. Soaking the fruit slices in sugar syrup aids in partial removal of water without any change in organoleptic quality of fruit. About 40-55% reduction in water content was observed as a result of osmosis. The partly dried bulbs /slices were further dried in a mechanical hot air drier to a final moisture content of 12 - 15%. The stability of the product is increased due to low moisture and high sugar contents. The product packed in laminate pouches are stable upto 4-6 months at ambient condition (27°C and 65% RH). Varieties of popular fruits which are not generally suitable for processing, can also be utilized in this way. In place of mechanical drier, solar drying can also be adopted to dry the fruits. The process conditions for preparation of ready to eat snack from jack fruit , pineapple, sapota, banana and mango were optimized and the data is presented.

Item Type: Article
Uncontrolled Keywords: Ready to eat, Osmotic dehydration, Fruits.
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 04 Jun 2012 09:41
URI: http://ir.cftri.com/id/eprint/618

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