Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage

Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage

The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored...

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Bibliographic Details
Main Authors: Gulzar Asad, Ahmed Mahmood, Qadir Muhammad Abdul, Shafiq Muhammad Imtiaz, Ali Sakhawat, Ahmad Ijaz, Mukhtar Muhammad Farooq
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
infrared
microwave
blanching
osmotic dehydration
enzyme inactivity
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0012/pjfns-2017-0012.xml?format=INT
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