Effect of pre-drying treatments and different methods of drying on quality of dried kachri [cnciimis callosus] during storage

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