Effect of Pre-Treatment of Salt Solution and Drying Methods on the Quality of Processed Aonla (Emblica officinalis Gaertn.)

Reshmi, Nirmala P; Mandal, Gautam; Thokchom, Rocky

doi:10.20546/ijcmas.2018.708.165

Cited by 8 publications

(6 citation statements)

References 9 publications

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“…The titratable acidity as anhydrous citric acid equivalents in dried mango slice ranged from 2.20 to 2.54 g/100 g for samples dried by solar and fluidized bed driers with no significant difference among them. The results indicated an increase of acidity in dried samples as compared to the fresh 1.92 g/100 g. This gives a good indication that fermentation occurred in samples, the thing that raises the value (Gallali et al, 2000) and the conversion of carbohydrate to acid through an extended time of drying (Reshmi et al, 2018). The findings of the present investigation were in confirmation with the work of Gallali et al (2000), Mwamba et al (2017), and Reshmi et al (2018), who observed an increment of titratable acidity after drying.…”

Section: Effects Of Pretreatments and Drying Methods On Physicochemical Properties Of Dried Mangosupporting

confidence: 90%

“…The results indicated an increase of acidity in dried samples as compared to the fresh 1.92 g/100 g. This gives a good indication that fermentation occurred in samples, the thing that raises the value (Gallali et al, 2000) and the conversion of carbohydrate to acid through an extended time of drying (Reshmi et al, 2018). The findings of the present investigation were in confirmation with the work of Gallali et al (2000), Mwamba et al (2017), and Reshmi et al (2018), who observed an increment of titratable acidity after drying. The titratable acidity is an estimate of the total acid concentration in a food sample (Nielsen, 2003).…”

Section: Effects Of Pretreatments and Drying Methods On Physicochemical Properties Of Dried Mangosupporting

confidence: 90%

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Effect of pretreatments and drying methods on the quality of dried mango (Mangifera IndicaL.) slices

Dereje

Abera

2020

Cogent Food & Agriculture

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Section: Effects Of Pretreatments and Drying Methods On Physicochemical Properties Of Dried Mangosupporting

confidence: 90%

Section: Effects Of Pretreatments and Drying Methods On Physicochemical Properties Of Dried Mangosupporting

confidence: 90%

Effect of pretreatments and drying methods on the quality of dried mango (Mangifera IndicaL.) slices

Dereje

Abera

2020

Cogent Food & Agriculture

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“…Similar findings have been reported by Reshmi et al . (2018) in aonla, and Arslan & Musa Özcan (2010) in dehydrated onion slices.…”

Section: Resultsmentioning

confidence: 99%

Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments

Ahamad,

Sagar,

Asrey

et al. 2024

Int J of Food Sci Tech

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SummaryThe global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready‐to‐eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre‐treatment and drying conditions. Fresh onion slices were subjected to pre‐treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non‐enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high‐quality dehydrated onion slices.

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“…Again, the results from all four varieties indicate an increase in acidity with no significant difference between initial values. Increase in acidity of dried samples indicates the conversion of some carbohydrates to acids [ 46 ] and the occurrence of a level of fermentation [ 45 , 47 ]. Dereje and Abera [ 48 ] in their study on fresh mangoes reported average acidity value of 1.92 g/100 g. This is relatively higher than the values of the current study.…”

Section: Resultsmentioning

confidence: 99%

Drying Kinetics and Chemical Properties of Mango

Ampah

Dzisi

Addo

et al. 2022

International Journal of Food Science

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Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm2 were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples analyzed decreased with increasing drying time. Palmer and Haden varieties recorded the lowest MCs of 8.7% (w.b.) and 9.3% (w.b.), respectively, when dried for 14 h at 65°C. Palmer variety with the highest initial MC of 87.2% (w.b.) recorded a low final MC of 8.7% (w.b.) when dried for 14 h at 55°C. Moisture ratio decreased from 1.00 to 0.13, 1.00 to 0.12, 1.00 to 0.12, and 1.00 to 0.10 at 55°C for Kent, Keitt, Haden, and Palmer varieties, respectively. Kent, Keitt, Haden, and Palmer varieties recorded effective moisture diffusivity values of 5.90 × 10 – 7 , 6.40 × 10 − 7 , 6.57 × 10 − 7 , and 7.33 × 10 − 7 m 2 / s , respectively. Vitamin C content of 158.34 mg/100 g recorded for Palmer was highest compared to the other varieties. Activation energy values of samples analyzed were between 19.90 and 25.50 kJ/mol for the drying temperature range. The activation energy recorded by Haden variety was highest compared to the rest. Also, twelve mathematical models were analyzed in predicting the moisture ratio of mango fruit slices during thin layer drying. The results showed that the Midilli, Page, Wang and Singh, and Logarithmic models exhibited supremacy in predicting drying behavior compared to the other eight models.

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Effect of Pre-Treatment of Salt Solution and Drying Methods on the Quality of Processed Aonla (Emblica officinalis Gaertn.)

Cited by 8 publications

References 9 publications

Effect of pretreatments and drying methods on the quality of dried mango (Mangifera IndicaL.) slices

Effect of pretreatments and drying methods on the quality of dried mango (Mangifera IndicaL.) slices

Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments

Drying Kinetics and Chemical Properties of Mango

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