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JSIR Vol.71(11) [November 2012] >


Title: Effect of drying methods on quality of Indian gooseberry (Emblica officinalis Gaertn.) powder during storage
Authors: Pareek, Sunil
Kaushik, R A
Keywords: Aonla
Indian gooseberry
Ascorbic acid
Drying methods
Nutritional composition
Storage
Issue Date: Nov-2012
Publisher: NISCAIR-CSIR, India
Abstract: Indian gooseberry or aonla is a very rich source of ascorbic acid. Its ascorbic acid lost during the process of drying. Therefore effect of 4 different drying methods investigated on ascorbic acid and other quality factors under storage. Drying methods viz., sun drying, oven drying, microwave drying and fluidized bed drying, significantly affect the quality and ascorbic acid content of dried aonla powder. Among 4 drying methods, fluidized bed drying found best. At the start of experiment dried powder with fluidized bed drying had highest ascorbic acid content (272.74 mg / 100 g), total sugars (39.41 g / 100g), reducing sugar (33.69 g / 100g), and lowest content of tannin (8.8 g / 100g), browning index (0.02 OD at 440 nm) and acidity (9.94 g / 100g). The quality parameters deteriorated under storage irrespective of the drying method and ascorbic acid steadily lost during 90 days of storage. However, powder making with fluidized bed drying was acceptable even after 90 days of storage and contains 205.5 mg / 100g ascorbic acid. It is recommended that aonla can be dried with fluidized bed drying at a temperature of 65oC with air velocity of 90 m/min.
Page(s): 727-732
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.71(11) [November 2012]

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