Quality attributes of thirst-quenching dehydrated lime slices

Abstract

Lime (Citrus aurantiifolia) is a commercial crop rich in ascorbic acid, antioxidants and other nutrients. A study was conducted to prepare thirst-quenching dehydrated lime slices using low-cost technology. A good quality organoleptically acceptable thirst-quenching dehydrated lime slices can be obtained by blanching fruits for five minutes and mixing fruit slices with cooking salt (75 g kg -1 ) for 10 days, followed by steeping in 50°B sugar syrup for 24 h and adding with spice mixture (25 g kg -1 fruit slices) containing dry cumin (10 g), ginger (6 g), ajwain (6 g), black pepper (4 g), followed by drying in polysolar dryer. The dehydrated slices recorded significantly highest sensory scores (out of 5 points on the hedonic scale) for colour and appearance (4.06), texture (4.08), mouth feel (4.17) and overall acceptability (4.11) and retained the highest ascorbic acid content (9.58 mg 100 g -1 ) as compared to control.