Physicochemical and Organoleptic Characteristics of Dehydrated Apricots under Different Drying Conditions

Abstract

The present study was carried out to investigate the effect of different drying methods on the physicochemical composition and organoleptic characteristics of dehydrated apricot fruits. The fresh apricot was dehydrated in open sun and in moveable solar drier developed by Paki-stan Council of Scientific and Industrial Research (PCSIR) Skardu. The chemical composition showed that the fresh apricots contained moisture 83.3%, ash 0.72%, crude fat 0.03%, crude Protein 0.9%, crude fiber 1.02% and carbohydrates 14.03%. The moveable solar drier and using open sun drying substantially decreased moisture content to 14.61% and 15.7% respectively. Proportions of other components were increased, which include ash (3.51% and 3.43%), crude fat (1.99% and 1.82%), crude protein (1.0% and 0.97%), crude fiber (2.98% and 2.95%) and carbohydrates (75.91% and 75.13%). Organoleptic characteristics of open sun dried apricot has a little negative effect on over all acceptability when compared to moveable solar dehydrated apricot, however the open sun dried method was declared acceptable by the panel of judges for color, taste and overall acceptability.