Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds

Journal of Food Science and Technology

Volumn 48, Issue 1, 2011, Pages 45-52

  Prajapati, V K ^a   Nema, Prabhat K ^b   Rathore, S S ^a  

^a KNK College of Horticulture   (India)

^b ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Aonla; Blanching; Drying; Quality; Recipe; Recovery

Indexed keywords

AONLA; ASCORBIC ACIDS; DRYING METHODS; GINGER JUICE; HOT AIR; HOT WATER; OVEN DRYING; PRE-TREATMENT; RECIPE; REDUCING SUGARS; SENSORY QUALITIES; VALUE ADDED;

BLANCHING; KETONES; ORGANIC ACIDS; SODIUM CHLORIDE; SUGARS;

DRYING;

PHYLLANTHUS EMBLICA; ZINGIBER OFFICINALE;

EID: 79958274011     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0124-z     Document Type: Article

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