International Journal of Processing and Post harvest Technology

Arvind M. Sonkamble ¹, Nitesh M. Pusam ¹, Surendra, R. Patil ²

Affiliations
1 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola M.S., IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola M.S.

Abstract

An experiment was conduated on storability studies in dehydrated garden peas as influenced by different pretreatments at University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.) in 2011-2012. Amongst the different treatments, peas prickled and blanched in 6% NaCl2 +0.1% MgO + 0.5% KMS + 1% NaHCO3 for 5 minutes dried in cabinet dryer was found superior in maintaining maximum protein, chlorophyll, total sugar, non-reducing sugar, reducing sugar and rehydration ratio. Chemical components like protein, chlorophyll and ascorbic acid were decreased however, reducing sugar, total sugar, non-reducing sugar were increased during storage period.

Keywords

Garden Peas, Pretreatments, Cabinet Drying, Storability

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Shriram, Bhoj ¹, Surendra R. Patil ¹, Arvind M. Sonkamble ¹

Affiliations
1 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola M.S., IN

Abstract

An investigation was carried on the effect of pre-treatments on quality of dehydrated carrot cubes at Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The pre-treatment T8 (Blanching in 55 0Brix sucrose solution and soaking in 1.0% KMS solution for 60 min) was found superior in maintaining maximum total carotenoid (850.13 μg/g), total sugar (15.13%), crude fibre (8.84%) and rehydration ratio (5.07). However, maximum moisture (13.27%), dehydration ratio (9.15) were registered in control. While, minimum (12.17%,8.06) in pre-treatment T8 (Blanching in 550 Brix sucrose solution and soaking in 1.0% KMS solution for 60 min.) dried in cabinet drier with the advancement of storage period. During storage, the physicochemical parameters like moisture, total sugar showed increasing trend while, rehydration ratio and total carotenoid content expressed the decreasing trend with the advancement of storage period. Crude fibre content remained constant with the advancement of storage period. Regarding sensory scores, the rehydrated carrot cubes prepared from the T8 (Blanching in 55 0Brix sucrose solution and soaking in 1.0% KMS solution for 60 min) dried in cabinet drier secured the maximum score upto 80 days.

Keywords

Carrot, Dehydration, Total Carotenoids, Crude Fibre, Total Sugar

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