| Experiments were conducted to assess the effect of aonla shape, pre-treatment and drying air temperature on quality attributes of dried product. The aonla fruit was subjected to mechanical treatment to form three shapes i.e. spherical (whole pricked), cylindrical (15x35mm) and sheet (2 mm thickness) and were exposed to different pre-treatments i.e. untreated (UT), water blanching (WB), steam blanching (SB), blanching and sulphiting (B+S), sugar osmosis and salt osmosis prior to convective drying at temperature of 50, 60 and 70°C. The dried aonla (nearly 10% w.b) were analyzed for different quality attributes such as re-constitutional properties, vitamin C, colour and overall acceptability. The data indicated that re-constitutional properties, colour (L, a... |
