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Effect of various drying techniques on certain characteristics of apricot fruit

By: Zulfiqar Ali, Abid Hussain, Maqsood Husain, Syeda Mashal, Saqib Hussain

Key Words: Apricot, Food safety, Ascorbic acid, Ash content, Total sugars

Int. J. Biosci. 9(4), 254-260, October 2016.

DOI: http://dx.doi.org/10.12692/ijb/9.4.254-260

Abstract

Man is innovating new tools and techniques to fulfill nutritional and food safety concerns for the growing population. Six drying methods were applied on apricot fruit to analyze their effect on certain characteristics of dried samples. The findings for open shade drying, open sun, sulfuring, solar house, portable solar house and cabinet drying for moisture content were 13.3±0.06, 11.3±0.12, 18.90±0.10, 7.7±0.06, 13.0±0.06, 11.0±0.10g/100g, pHfoundas4.00±0.00, 3.00±0.00, 3.00±0.00, 3.00±0.00, 4.00±0.00, 3.00±0.00), ascorbic acid determined as 42.00±0.00, 35.00±3.46,47.00±0.00, 38.67±2.89,37.00±0.00, 38.67±2.89 mg/100g,titratable acidity was 3.07±0.40, 3.53±0.40, 3.77±0.40, 3.53±0.40, 3.07±0.40, 4.20±0.35%, Ash content estimated as 11.05±0.15, 10.81±0.09, 10.77±0.08, 10.64±0.09, 10.71±0.03, 9.27±0.11%, reducing sugars results were 18.99±0.45, 20.91±1.04, 24.73±1.10, 21.40±2.97, 22.72±0.94, 22.39±1.05% while on reducing sugars assessed were 45.37±1.12, 39.04±0.99, 33.20±1.83, 41.40±2.05, 40.27±22.72, 35.75±2.09% and total sugars were 64.36±1.57, 59.95±1.13, 57.93±2.21, 62.80±2.97, 62.99±1.64 and 58.14±1.21%.

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