Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties and to utilize for various value additions, its fruit powder is one of the best option several preparations. As there are different drying methods preparation pulp powder, it needed find out most suitable method which can efficiently retain nutritional organoleptic Fruit powder. Thus, we conducted an experiment study effect viz., Sun Drying, Oven Air Drying Freeze on Physico-Biochemical The findings shows that moisture percent bulk density was maximum in followed by while minimum with Drying. Ash (5.71%), Fiber (8.41%), Protein (10.73%), Total Sugar (21.71%), Reducing (16.81%) & Non-Reducing (4.89%), Titratable Acidity (4.21%), Ascorbic acid (546.14 mg/100g), Phenols (371.63 mg/100g GAE) DPPH Radical Scavenging Activity (88.23%) found drying. Taste, Flavour, Aroma Overall Acceptability reported freeze air