article Open Access
Preparation of dehydrated aonla slices as influenced by pre-treatments and drying methods
International Journal of Agriculture and Nutrition · 2025 · Vol. 7(9) · pp. 56–58
Gajanana Kustagi✉(University of Horticultural Sciences Bagalkote)
Abstract
The influence of pre-treatments and drying methodson preparation of aonla slices was studied during 2023-24. The results shown that, the good quality dehydrated aonla slices can be prepared by blanching the whole fruits, then followed by steeping the slices in 50 0 B syrup solution and drying in direct sun or sloar drying.
Food Science and Nutritional StudiesAgricultural Economics and PracticesNatural Products and Biological ResearchSteepingBlanchingFreeze-dryingWater contentRaw material
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
31%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.