Effect of drying methods on nutritional composition of dehydrated aonla fruit (Emblica officinalis Garten) during storage

Abstract

Aonla fruit (Emblica officinalis Garten) cv. Chakaiya was dried using four different methods viz., osmo-air drying, direct sun drying, indirect solar drying and oven drying. The osmo-air drying method was found to be the best method for drying of aonla because of better retention of nutrients like ascorbic acid and sugars. The level of antinutrients like tannins was also found to be lower in osmo-air dried aonla compared to other methods of drying because of leaching. Browning of the dehydrated fruits was also minimal in the case of osmo-air dried fruits. The nutrient content in osmo-air dried aonla was satisfactory after 90 days of storage.