Abstract:
Seabuckthorn preserved fruit pulp 11.8 oBrix, procured from “Skardu”, was utilized for the preparation of granules. Various parameters of the process such as concentration of the pulp, temperature and time of drying, pH of concentrate, effect of various stabilizers and their concentration were optimized. Physico-chemical characteristics, nutritional and microbiological analyses of the pulp and the granules prepared were carried out. The product prepared from the pulp of 66oBrix dried in cabinet dryer at 50oC for 6 h resulted in the form of orange coloured granules which possessed a good taste, natural flavour and contained almost all the nutrients present in the fresh pulp.
Page(s):
58-62
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Scientific and Industrial Research, Volume: 46, Issue: 1, Year: 2003