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Authors
Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab - 141 004, IN
2 Regional Research Station, Bathinda, Punjab Agricultural University, Ludhiana, Punjab - 151 001, IN
3 Regional Research Station, Bathinda, Punjab Agricultural University, Ludhiana, Punjab - 151 001
4 Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab - 141 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No 4 (2021), Pagination: 481-488
Abstract
Karonda (Carissa carandus Linn) is hardy, indigenous shrub with spines, generally used as bio fence around orchards. It bears small berry like edible fruits with higher nutraceutical value. Mature fruits of karonda are sour and astringent with immense bioactive compounds. Optimization was carried out with Central Composite Design (CCD) for standardizing processing conditions of osmotically dehydrated karonda fruit with respect to three variables viz. sugar concentration (50-70 °Brix), immersion time (1-4 hours) and temperature (35-45 °C) for three responses viz. rehydration ratio, water loss and solute gain. The optimized values for osmotic dehydration of karonda were obtained as 59.81 °Brix, time of 3.58 h and temperature of 44.10 °C with water loss (g/100 g), solute gain (g/100 g) and rehydration ratio as 30.33, 9.19 and 2.60 respectively.
Keywords
Karonda, RSM, Low-Cost Technology, Preservation, Osmotic Drying.
