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Title: Instant value added products from dehydrated peach, plum and apricot fruits
Authors: Sharma, K D
Sharma, R
Attri, S
Keywords: Peach;Plum;Apricot;Dehydration;Instant;Value added products
Issue Date: Dec-2011
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2011.01)— A23N 4/04
Abstract: The peach, plum and apricot fruits were harvested at optimum stage of maturity and characterized for physical and chemical parameters and dehydrated in mechanical dehydrator at 60+2°C until 10-12% moisture. The fruit powder was prepared by further drying the fruit halves up to 3-4% moisture at 70+2°C and then grinding. Different proportions of fruit powder were mixed with the other ingredients for the manufacture of chutney mix and ready-to-serve drink mix. Pickle was prepared by reconstituting the halves and mixing the other powdered ingredients like spices, salt and jaggery. All the products were packed in laminated pouches and stored at ambient temperature (13-28°C) for 6 month. On the basis of sensory data the products viz., powder, ready-to-serve drink mix and chutney mix prepared from apricot were rated as the best products followed by plum and peach fruits while dried pickle from the plum halves was rated excellent followed by apricot and peach. All physico-chemical and sensory parameters of different products exhibited changes during storage of these products. There was increase in moisture, reducing sugars, non-enzymatic browning and decrease in total sugars, titratable acidity, ascorbic acid and sulphur dioxide however, changes were minimum and products remained acceptable during storage period of 6 months.
Page(s): 409-420
ISSN: 0975-1033 (Online); 0379-5136 (Print)
Appears in Collections:IJNPR Vol.2(4) [December 2011]

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