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|Title:||Effect of drying on the physico-chemical and organoleptic characteristics of Chayote (Sechium edule Sw.)|
|Keywords:||Sechium edule;Chow-Chow;Chayote shreds;Chayote pieces;Lonku;Dehydration;Organoleptic characteristics|
|IPC Code:||Int. cl.8—A61K 36/00, A23N 12/00|
|Abstract:||Chayote (Sechium edule Sw.), a neglected and underutilized fruit grown in lower areas of Himachal Pradesh is rich in neutral and acid detergent fibres but low in protein, fat and available energy. However, the fruit is known for its medicinal value. In view of its poor keeping quality and limited shelf life, the preservation by dehydration of chayote pieces and shreds was attempted at 55, 65 and 75ºC in a mechanical drier. The results of the study revealed that dehydration at 55 and 65ºC yielded better quality products as assessed from the time of drying, colour changes, reconstitution and sensory acceptability.|
|ISSN:||0976-0512 (Online); 0976-0504 (Print)|
|Appears in Collections:||IJNPR Vol.1(1) [March 2010]|
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