Effect of pre-drying treatments and different methods of drying on quality of dried kachri [cnciimis callosus] during storage
Hamdard Medicus. 2007; 50 (3): 63-68
in English
| IMEMR
| ID: emr-128219
ABSTRACT
Studies were conducted on the storage of dried Kachri. Different treatments viz. sulphuring duration and methods of drying/ dehydration were applied for preparation of dehydrated kachri slices. The dried slices were stored for six months and were analyzed at 0, 3 and 6 month of storage for various quality parameters. Treatment combination sulphuring duration for 60 minutes and solar dehydration [S[3]Dso] was scored highest value for organoleptic acceptance, protein content and retained maximum sulphur-dioxide content. The optimum relative humidity for this product was found to be 30 percent or below, considering the overall organoleptic quality
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Index:
IMEMR (Eastern Mediterranean)
Language:
English
Journal:
Hamdard Med.
Year:
2007
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