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Vol. 9, Issue 9 (2020)

Standardization of dipping time for apple pops and apple rings (Sugar, honey)

Author(s):
Babita Sharma and Devina Vaidya
Abstract:
New products were prepared from apples by osmotic dehydration. In the present study, osmotic dried apple rings and apple pop were developed from "Golden Delicious" apples. The technology was optimized for osmosis dried apple pops with a diameter of 28 mm and apple rings with a thickness of 0.5 cm, followed by dipping in sugar and honey syrup for four hours at 50 ° C. Osmo dried apple pops and rings with honey performed better in quality and sensory characteristics and with less water activity. Therefore, the developed technology can be explored commercially at an industrial level for the production of quality osmo dried apple pops, apple rings.
Pages: 202-206  |  443 Views  65 Downloads


The Pharma Innovation Journal
How to cite this article:
Babita Sharma, Devina Vaidya. Standardization of dipping time for apple pops and apple rings (Sugar, honey). Pharma Innovation 2020;9(9):202-206.

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