Effect of ripening stages on physico-chemical characteristics of fresh and osmo-dehydrated aonla cv. Chakkaiya segments
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Aonla, ripening, maturity, osmo-dehydration, sensory quality.Issue
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Abstract
A study was conducted to find out the optimum ripening stage for osmo-dehydration of aonla segments. Fresh aonla fruits were kept at ambient conditions (25-35°C, 50-60% RH) till 10 days and analyzed for various quality parameters. Sensory analysis was also carried out both in fresh and osmo-dehydrated segments. It was observed that 8th day after harvesting was the best ripening stage for dehydration of aonla segments on the basis of better firmness, optimum physiological loss in weight and better yield recovery in the finished product. Acidity, pH and ascorbic acid content of the both fresh and dehydrated segments were also found superior when the osmo-dehydration was done after 8th day after harvest.
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