PJB-2019-361
PHYSICO-CHEMICAL ANALYSIS OF DIFERENT DRYING TECHNIQUES ON PERSIMMON SLICES AND ITS SENSORY ATTRIBUTES Muhammad ShahNawaz1, Muneera Shaheen2, Khoula begum3 Karakorum international university Gilgit-Baltistan Crossponding author: Khoula.
Muhammad shahnawaz
Abstract
Dried persimmon samples of (10 gm.) is taken individually i.e. S1(Microwave drying), S2 (Cabinet drying), S3 (Solar house drying), , S5 (Portable Solar drying) and S6 (Sulfuring) at (65ᵒC for 17 hours) and S4 (Open sun drying) at (37ᵒC 15 days) to carried out physicochemical analysis like ascorbic acid, titratable acidity, pH, TSS, moisture content, ash, Total Sugar, reducing sugar and non-reducing after drying of all persimmons samples and organoleptic quality like color, flavor, taste, texture and overall acceptability. It was observed that maximum pH was recorded in S6 (5.01±.0.09c) and minimum pH was recorded in S2 (4.43±0.09a), Maximum Titratable acidity was recorded in S2 (7.33±0.30b) and minimum acidity was observed in S6 (2.85±0.45e). Maximum TSS was observed in S4 (24.5±0.5e) and minimum was observed in S2 (18.2±0.5b). High Electrical conductivity was observed in S6 (4.55±0.00 a) and minimum was recorded in S5 (2.66.±0.05c). It is concluded from the results that all dried persimmon samples were remained acceptable after drying. Among all drying techniques of the persimmon samples S6 (sulfuring technique) showed best scores of color, taste, texture and overall acceptability hence it is recognized as best drying technique. Keywords: Persimmon, physico-chemical, organoleptic and Nutrients.
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