1Department of Food Science and Nutrition, C S Azad University of Agriculture & Technology, Kanpur-208002, India.
2Department of Agricultural Biochemistry, C S Azad University of Agriculture & Technology, Kanpur-208002, India.
3Department of Chemistry, Allahabad Agricultural Institute, Deemed University, Allahabad-211007, India.
*Corresponding author: E-mail: sudhi.singh2000@gmail.com
Osmotically dehydrated aonla fruit segments (ODAFS) were evaluated for their physical, nutritional, organoleptic qualities and shelf life and compared with whole fruit preserve (murabba). Osmotic dehydration was carried out in 60° and 70° Brix sugar syrup with varying steeping time. ODAFS showed better Vitamin C retention than in whole fruit preserve. Steeping in 60° Brix sugar syrup showed less Vitamin C loss in the preserve than in 70° Brix syrup. Content of reducing and total sugar in the product increased with increasing sugar syrup concentration and steeping time. Both acidity and tannin content were less in ODAFS than in whole fruit preserve. ODAFS prepared by steeping blanched segments in 60° Brix sugar syrup for 72 hrs followed by 24 hrs air drying. Blanched aonla segments immersed in 60° Brix for 24 hrs and fallen brix maintained after 24, 48 and 72 hrs by heating and left for 24 hrs were found to be the best in nutritional as well as organoleptic qualities and had a shelf life of three months.
Osmotic dehydration, aonla, murabba
