EFFECTS OF BLANCHING AND VACUUM IMPREGNATION ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INDIAN GOOSEBERRY (PHYLLANTHUS EMBLICA L.)

摘要

Vacuum impregnation (VI) was employed for development of minimally processed Indian gooseberry. Blanching of the fruits at different temperatures (70–90C) and times (20–60 s) was studied, and the process combination of 90C and 60 s was chosen as the most suitable for inactivation of peroxidase (POD) and maintaining stability of the fruit's color. Also, increase in both blanching temperature and time could significantly (P ≤ 0.05) reduce POD activity and result in blanched samples with higher yellowness. When the blanched fruits were osmotically dehydrated under vacuum pressure (6.8–13.5 kPa) and with osmotic solution of sucrose (mixed with honey) of 30–50°Brix, the most suitable parameters for VI of Indian gooseberry were chosen as 13.5 kPa and 50°Brix. Substantial reduction of water but increased content of carbohydrate and total soluble solids were obtained for the VI fruits compared with the fresh ones.