Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.75
SJR .151
Effect of Conditioning Methods on Mechanical Properties of Raw Bael Fruit
Submitted21-07-2021|
Accepted11-10-2021|
First Online 19-11-2021|
Background: Bael is an important indigenous fruit, which is rich in nutritional and health promoting factors. Development of value-added products from this fruit poses a problem as the fruit has a hard rind and is difficult to be removed by hand.
Methods: The objective of this investigation was to evaluate the effect of different conditioning methods as normal water dipping (25-27°C), chilling (10-11°C), freezing (4-5°C) and hot water dipping (90-95°C) on firmness and other mechanical properties of raw and matured bael fruit, with a goal of devising some methods for easy removal of the rind. The fruits after conditioning were subjected to puncture test by universal testing machine. Distinct peaks were observed on the force-displacement traces which indicated the rupture force and firmness of the fruits. The changes observed in rupture force, deformation and firmness in conditioned samples were compared.
Result: Rupture force measured for control sample (kept under ambient conditions) was 344.4±27.13 N and was found to be lower than that of the conditioned samples. The minimum rupture force of 192.6±14.41 N was observed in frozen sample. No significant difference in rupture force could be observed between the normal water dipped sample and chilled samples. Hot water dipped sample required a rupture force of 215.3±29.2 N, which was not significantly (p>0.05) less than those of other treatments but, the green color of the fruits degraded to brown. The change in other mechanical properties also remained similar. The results would be useful for preparing the raw bael fruit for further processing and value addition.
The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.
The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.
Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.
Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.
Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.
AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
