Experimental study of drying techniques in retention of nutrients in aonla

Abstract

This investigation deals with drying technique and proximate composition of aonla. The aonla was dried in natural and forced convection solar dryers and ground to obtain powder. Dried powder was analysed for its proximate composition and its nutritional characteristics on dry weight basis. It was found that crude fat, crude protein and crude fibre content were found to be highest in forced convection dryer (1.24 g, 1.74 g and 5.48 g). The ash content in natural convection dryer was found to be highest (1.95 g) in fresh aonla on dry weight basis. There was no significant difference (P > 0.05) in carbohydrate content in all three dried powders of aonla. The vitamin C content of natural convection dried aonla was 160.20 mg/100 g where as it was 175.60 mg/100 g for forced convection dried aonla powder and in fresh aonla vitamin C content was 195 mg/100 g. Thus, it can be inferred from the above results that forced convection solar drying is a superior technique of processing and for retaining maximum nutrients.