Vol. 7, Issue 3 (2019)
Effect of different concentrations of Potassium metabisulphite and drying methods on Physico-chemical properties of Amchur
Author(s): SD Patil, Laxmipriya Swain and PL Deshmukh
Abstract: The present experiment entitled “Effect of different concentrations of potassium metabisulphite and drying methods on physico-chemical properties and quality of amchur during storage†was conducted at Department of Horticulture, College of Agriculture, Dhule. Amchur was prepared from immature, sound, disease free unripe fruits of local cultivars. Selected fruits were peeled and sliced. Slices were further blanched for 5 minutes and dipped in different levels of Potassium metabisulphite (KMS) solution, whereas in some treatments slices were neither dipped in Potassium metabisulphite (KMS) solution nor blanched. The treated slices were dried in sunlight and in cabinet drier at 55 ± 5 0C. Dried slices were immediately ground. Finally prepared raw mango powder (Amchur) was packed in high density polyethylene bags and stored at ambient temperature for a period of nine months. Results revealed that treatment T1 (Blanching slices for 5 minutes + 5 minutes dip in 0.5% Potassium metabisulphite + sun drying) had noted lowest moisture content (5.95%, 3.98% and 1.62%), T4 (No blanching + No Potassium metabisulphite + sun drying) recorded maximum acidity (25.39 %, 23.35 % and 21.62%), T1 (Blanching slices for 5 min + 5 min dip in 0.5% Potassium metabisulphite + Sun drying) found minimum total soluble solids content (6.51, 6.72 and 6.890B), T4 (No blanching + No Potassium metabisulphite + Sun drying) showed lowest ascorbic content (81.25, 76.44, 68.99 mg 100 g-1) and starch content (9.41, 7.81 and 6.18 %), while lowest Total sugar content (9.48, 10.40 and 11.44 %) was noted in T1 (Blanching slices for 5 min + 5 min dip in 0.5% Potassium metabisulphite + Sun drying) at 3, 6 and 9 months respectively during storage of Amchur. at 3, 6 and 9 moths respectively. From the present experiment considering physico-chemical properties and organoleptic qualities, it was concluded Treatment T7 (Blanching slices for 5 minutes + 5 min dip in 1.5% Potassium metabisulphite + cabinet drying and packaging in 400 gauge HDPE) was found to be best for preparation of Amchur.
Pages: 256-260 | 879 Views 256 Downloads
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How to cite this article:
SD Patil, Laxmipriya Swain, PL Deshmukh. Effect of different concentrations of Potassium metabisulphite and drying methods on Physico-chemical properties of Amchur. Int J Chem Stud 2019;7(3):256-260.
