Effect of osmo air drying method on nutritional quality of peach (Prunus persica (l) batsch.) cultivars during storage
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Published:2016-09-01
Issue:3
Volume:8
Page:1214-1218
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ISSN:2231-5209
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Container-title:Journal of Applied and Natural Science
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language:
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Short-container-title:JANS
Author:
Ahmed Naseer,Singh Jagmohan,Babita Babita,Malik Anisa,Chauhan Harmeet,Kour Harleen,Gupta Prerna
Abstract
The present investigation was carried out with the objective to develop value added products and to assess the quality parameters of osmo air dried peach slices. The peach slices were dried by osmo air drying method. Dehydrated peach (Prunus persica (L) Batsch.) slices prepared were stored under ambient conditions in polythenepacks and subjected to physico-chemical analysis at 45 days interval for a period of 135 days. The highest total sugars were observed in Flordasun 58.28 % and reducing sugars (39.35 %) in Shan-e-Punjab. The maximum acidity (1.84 %) in Shan-e-Punjab, ash content (4.43 %) in Early Grand were recorded. The maximum ascorbic acid content of 11.94 mg/100g was found in Shan-e-Punjab. During storage, an increasing trend was observed in total sugars (54.27-56.76%) and reducing sugars (38.08-39.38%), whereas, acidity (1.85-1.74), ascorbic acid (11.75-9.81mg/100g) , and ash content showed decreasing trend. It is thus concluded that Early Grand, Flordasun and Shan-e-Punjab, cultivars of peach can be suitably used for preparation of dehydrated peach product using osmo air drying methods.
Publisher
ANSF Publications
Subject
General Agricultural and Biological Sciences,General Environmental Science,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology
Cited by
2 articles.
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