Effect of Different Drying Methods on Quality and Storability of Apple Pomace

Abstract

The Apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by human. Apples grow on small and deciduous trees. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples are the most favored fruit of millions of people and are a widely grown fruit in temperate regions of the globe. Present investigation was carried out to see the effect of different drying methods on quality and storability of apple pomace.Apple pomace is a left-over residue after apple juice extraction amounting to about 20-30 % of the total processed apple fruits. To utilize this waste, a study of the effect on the different quality attributes of apple pomace powder, prepared by two different dryers viz. tray dryer and hot air oven, was carried out. Apple pomace was exposed to three different temperatures (60, 70 & 80 °C) in both dryers. Drying of apple pomace took place in falling rate period. Initial moisture content of the apple pomace was an average of 84.48±1 % w.b. The Overall drying rate increased with temperature in both dyers. Several physico-chemical parameters viz. acidity, optical 219 density, vitamin C and microbial growth count were evaluated during storage. Chemical composition like protein, ash, fibre, fat were also evaluated. More Optical density (0.081) was recorded in case of samples treated with ascorbic acid. Vitamin C content of the samples was reduced during storage and more Vitamin C (26.85) was recorded in case of samples treated with ascorbic acid. More acceptability (6.177) was found for the sample treated with L Cystein and dried under 70 0C. Microbial growth did not detect in starting of 60 days but after 60 days it was visible.