1.
J Food Sci Technol
; 47(6): 620-5, 2010 Dec.
Article
in English
| MEDLINE
| ID: mdl-23572695
ABSTRACT
Pre-treatments for drying of wild pomegranate arils were standardized to check discolouration of dried arils. Steam blanching of arils for 30 s followed by sulphur fumigation at 0.3% for 60 min was found suitable as they took minimum time to dry a given tray load, and had minimum non-enzymatic browning, furfural, hydroxyl methyl furfural and moisture contents. The dried arils of the standardized pre-treatment recorded maximum scores for sensory characteristics like colour, texture, taste, aroma and overall acceptability.
2.
Indian J Med Res
; 82: 346-52, 1985 Oct.
Article
in English
| MEDLINE
| ID: mdl-4077179