Journal of Pharmacognosy and Phytochemistry
Vol. 9, Issue 6 (2020)
Standardization of process for preparation of osmo-dried guava slices cv. Lalit and Shweta
Author(s):
Priyanka, Anil Kumar Verma, PC Sharma, Raj Saini, Meenakshi Thakur and Shivani
Abstract:
Technology for utilization of guava fruits for preparation of dried slices was optimized by osmotic dehydration technique. The guava fruits of cultivar
Lalit and
Shweta were selected for preparation of dried slices. Out of different pre-treatments, 6mm slice thicknesses and the use of 0.2% KMS+0.5% CaCl
2 guava were found most suitable with respect to moisture loss, drying time and sensory characteristics for further development of osmo-dried fruit slices. The slices were then kept in different osmotic solutions
viz, 50
0B, 60
0B and 70
0B for 24 hour and dried in a cabinet drier at 55
0 ± 5
0C to constant moisture content. The osmo-dried slices were found to contain 18.44 - 21.75% moisture content, 57.84 - 78.86
0 B TSS, 0.10 - 0.24% titratable acidity, 33.72 - 37.10% reducing sugar and 45.25- 51.82% total sugar.
Pages: 1030-1033 | 824 Views 359 Downloads
Priyanka, Anil Kumar Verma, PC Sharma, Raj Saini, Meenakshi Thakur and Shivani. Standardization of process for preparation of osmo-dried guava slices cv. Lalit and Shweta. J Pharmacogn Phytochem 2020;9(6):1030-1033.