Effect of osmo air drying method on nutritional quality of peach (Prunus persica (l) batsch.) cultivars during storage
| Autor: | Naseer Ahmed, Prerna Gupta, Anisa Malik, Harleen Kour, Jagmohan Singh, Babita Babita, Harmeet Chauhan |
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| Rok vydání: | 2016 |
| Předmět: |
General Immunology and Microbiology
Chemistry Dried peach 04 agricultural and veterinary sciences Nutritional quality Ascorbic acid 040401 food science General Biochemistry Genetics and Molecular Biology Prunus Horticulture 0404 agricultural biotechnology 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Air drying Cultivar General Agricultural and Biological Sciences General Environmental Science |
| Zdroj: | Journal of Applied and Natural Science. 8:1214-1218 |
| ISSN: | 2231-5209 0974-9411 |
| DOI: | 10.31018/jans.v8i3.943 |
| Popis: | The present investigation was carried out with the objective to develop value added products and to assess the quality parameters of osmo air dried peach slices. The peach slices were dried by osmo air drying method. Dehydrated peach (Prunus persica (L) Batsch.) slices prepared were stored under ambient conditions in polythenepacks and subjected to physico-chemical analysis at 45 days interval for a period of 135 days. The highest total sugars were observed in Flordasun 58.28 % and reducing sugars (39.35 %) in Shan-e-Punjab. The maximum acidity (1.84 %) in Shan-e-Punjab, ash content (4.43 %) in Early Grand were recorded. The maximum ascorbic acid content of 11.94 mg/100g was found in Shan-e-Punjab. During storage, an increasing trend was observed in total sugars (54.27-56.76%) and reducing sugars (38.08-39.38%), whereas, acidity (1.85-1.74), ascorbic acid (11.75-9.81mg/100g) , and ash content showed decreasing trend. It is thus concluded that Early Grand, Flordasun and Shan-e-Punjab, cultivars of peach can be suitably used for preparation of dehydrated peach product using osmo air drying methods. |
| Databáze: | OpenAIRE |
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