{"title":"利用响应面法进行渗透脱水生物勘探,提高了富中性成分卡隆达的产量","authors":"H. K. Bons, G. Dhillon, J. Grover, R. Arora","doi":"10.21048/ijnd.2021.58.4.27996","DOIUrl":null,"url":null,"abstract":"Karonda (Carissa carandus Linn) is hardy, indigenous shrub with spines, generally used as bio fence around orchards. It bears small berry like edible fruits with higher nutraceutical value. Mature fruits of karonda are sour and astringent with immense bioactive compounds. Optimization was carried out with Central Composite Design (CCD) for standardizing processing conditions of osmotically dehydrated karonda fruit with respect to three variables viz. sugar concentration (50-70 °Brix), immersion time (1-4 hours) and temperature (35-45 °C) for three responses viz. rehydration ratio, water loss and solute gain. The optimized values for osmotic dehydration of karonda were obtained as 59.81 °Brix, time of 3.58 h and temperature of 44.10 °C with water loss (g/100 g), solute gain (g/100 g) and rehydration ratio as 30.33, 9.19 and 2.60 respectively.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Bioprospecting Augmented Production of Neutraceutically Rich Karonda (Carissa carandus Linn) by Osmotic Dehydration using Response Surface Methodology\",\"authors\":\"H. K. Bons, G. Dhillon, J. Grover, R. Arora\",\"doi\":\"10.21048/ijnd.2021.58.4.27996\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Karonda (Carissa carandus Linn) is hardy, indigenous shrub with spines, generally used as bio fence around orchards. It bears small berry like edible fruits with higher nutraceutical value. Mature fruits of karonda are sour and astringent with immense bioactive compounds. Optimization was carried out with Central Composite Design (CCD) for standardizing processing conditions of osmotically dehydrated karonda fruit with respect to three variables viz. sugar concentration (50-70 °Brix), immersion time (1-4 hours) and temperature (35-45 °C) for three responses viz. rehydration ratio, water loss and solute gain. The optimized values for osmotic dehydration of karonda were obtained as 59.81 °Brix, time of 3.58 h and temperature of 44.10 °C with water loss (g/100 g), solute gain (g/100 g) and rehydration ratio as 30.33, 9.19 and 2.60 respectively.\",\"PeriodicalId\":22457,\"journal\":{\"name\":\"The Indian journal of nutrition and dietetics\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Indian journal of nutrition and dietetics\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21048/ijnd.2021.58.4.27996\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Indian journal of nutrition and dietetics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21048/ijnd.2021.58.4.27996","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Bioprospecting Augmented Production of Neutraceutically Rich Karonda (Carissa carandus Linn) by Osmotic Dehydration using Response Surface Methodology
Karonda (Carissa carandus Linn) is hardy, indigenous shrub with spines, generally used as bio fence around orchards. It bears small berry like edible fruits with higher nutraceutical value. Mature fruits of karonda are sour and astringent with immense bioactive compounds. Optimization was carried out with Central Composite Design (CCD) for standardizing processing conditions of osmotically dehydrated karonda fruit with respect to three variables viz. sugar concentration (50-70 °Brix), immersion time (1-4 hours) and temperature (35-45 °C) for three responses viz. rehydration ratio, water loss and solute gain. The optimized values for osmotic dehydration of karonda were obtained as 59.81 °Brix, time of 3.58 h and temperature of 44.10 °C with water loss (g/100 g), solute gain (g/100 g) and rehydration ratio as 30.33, 9.19 and 2.60 respectively.