Effect of pre-treatment on quality of value-added dried amla-beet root shreds

Abstract

Value added amla-beet root shreds of five different combinations basis [C1= (400, 0); C2= (300,100); C3 = (200,200); C4 = (100, 0); C5 = (0, 100)] were prepared on weight basis. Each combination contains 400 g shreds. Shreds werepre-treated by blanching followed by mixing up of black salt (3%) and ginger juice (10%) for enhancing sensory quality of the shreds. Pre-treated shreds were dried in convective dryer at three different temperatures 55oC, 65o C, 75o C. Shreds were analysed for moisture content, water activity, and ascorbic acid content sensory qualities of the prepared samples were evaluated. As the drying temperature increased, the moisture content, water activity of shreds decreased. The results also show that an increase in the drying temperature results in a lower ascorbic acid content. Shreds dried at 55oC, 65oC, 75oC were compared and the best product was obtained at temperature 55oC with sample containing only alma. The most acceptable product has ascorbic acid content 272.72 mg/100g, water activity of 0.248, L* value 36.78, a* value -11.58, b* value 15.72.