Abstract
Present studies were undertaken with the aim of screening a suitable mode of drying and packaging material for storage of chilgoza nuts. A temperature of 55 °C was found most suitable for the drying of nuts in cabinet drier. Cabinet drier was found the best drying mode among four for drying of chilgoza nuts on the basis of quality characteristics such as moisture, water activity and sensory attributes. Further, out of five packaging materials selected in the study, glass jar followed by aluminium laminate pouch was found to be suitable for the packing and storage of dried nuts in ambient conditions for 6 months on the basis of retention of better physico-chemical and sensory attributes.
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Acknowledgement
The authors are thankful to Department of Science and Technology, GOI for financial support under Science and Society Division scheme on “Standardisation of drying technology for chilgoza grown in dry temperate area for the sustainable livelihood of tribals of Himachal Pradesh” to undertake this research.
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Thakur, N.S., Sharma, S., Gupta, R. et al. Studies on drying and storage of chilgoza (Pinus gerardiana) nuts. J Food Sci Technol 51, 2092–2098 (2014). https://doi.org/10.1007/s13197-012-0692-1
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DOI: https://doi.org/10.1007/s13197-012-0692-1