Preparation of dehydrated aonla slices as influenced by pre-treatments and drying methods

Gajanana Kustagi

doi:10.33545/26646064.2025.v7.i9a.288

Preparation of dehydrated aonla slices as influenced by pre-treatments and drying methods

Author(s):

Gajanana Kustagi

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.

DOI: https://doi.org/10.33545/26646064.2025.v7.i9a.288

Pages: 56-58 | 315 Views 155 Downloads

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International Journal of Agriculture and Nutrition

How to cite this article:

Gajanana Kustagi. Preparation of dehydrated aonla slices as influenced by pre-treatments and drying methods. Int. J. Agric. Nutr. 2025;7(9):56-58. DOI: https://doi.org/10.33545/26646064.2025.v7.i9a.288

Vol. 7, Issue 9, Part A (2025)

Preparation of dehydrated aonla slices as influenced by pre-treatments and drying methods

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