Vol. 7, Issue 5 (2019)
Study on development of suitable ways for preparation and preservation of dehydrated pomegranate arils
Author(s): Robertjit Ngangom, Priyatoma Reang and Ankan Das
Abstract: Pomegranate fruits used in the experiment where cut and arils from them were carefully extracted. Then the arils were initially dipped in a chemical solution for five minutes with hot water blanching for five seconds and final dipping in another chemical solution for five minutes. Seven such treatment combinations including control were selected for the study. After that dehydration were carried out at a temperature range of 60-70 0C. The dehydrated arils were then pre packed and the sealed packets were kept inside desiccators at ambient condition. Observations for different parameters were recorded at initial day and at timely intervals during storage. The study showed that pomegranate arils which were initially dipped in citric acid 1% followed by hot water blanching for 5 seconds and final dipping with sodium metabisulphite 0.2% was the best pretreatment combination, as it was able to maintain considerable concentration of various parameters throughout the storage period.
Pages: 1034-1038 | 288 Views 63 Downloads
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How to cite this article:
Robertjit Ngangom, Priyatoma Reang, Ankan Das. Study on development of suitable ways for preparation and preservation of dehydrated pomegranate arils. Int J Chem Stud 2019;7(5):1034-1038.
