India ranks at second position with share of 5.17 per cent of global area under garlic cultivation. Among dehydrated and processed garlic products viz., dehydrated garlic flakes, garlic slices or rings, garlic grits, garlic tablets, garlic pickles, garlic powders, digestive churns, paste, garlic salts are most demanded processed product at national and international level due to nutritional compositions, health benefits and medicinal properties of garlic. Nutritional quality and flavouring component wise Indian garlic is much better and as a result there is better demand in ethnic markets. The demand of dehydrated and processed food has increased to manifold in last few decades. India has emerged as prominent exporter of dried and preserved vegetables during last few years. In year 2015-16, totally 66189.62 MT dried and preserved vegetables are exported with earnings of foreign currency of Rs. 91420.85 Lac. Value addition through processing of the bulbs in the form of dehydrated flakes, dehydrated powder, paste, etc. will be instrumental in substantially expanding the export basket of garlic and its derivative products. Lot of market oriented research and efforts are needed in this prospect. There must be policy implementation for startup of garlic processing units in areas identified as production hub of quality garlic. Public-Private partnership in production and R&D sectors will offer better opportunities to focus and elevate garlic processing industry in India.

SUMMARY :An experiment was performed in year 2014 to determine the effect of different packaging material on quality of garlic powder.Dehydrated powder of garlic cv. was prepared by drying at 60 ± 2 0 C from well matureddisease free bulbs procured from Vegetable Research Unit, Dr. PDKV Akola, Maharashtra. Different packaging material viz., control (without packaging), polyethylene 200 gauge, polyethylene 300 gauge,aluminated foil, plastic bottle and glass bottle were used for packaging and stored under ambient condition for 120 days. The physico-chemical observations like moisture content, titrable acidity, ascorbic acid and protein content of the powder were analyzed. Also sensory evaluation of powder was carried out to judge consumer acceptability. The data obtained were analyzed using FCRD model.The packaging material aluminated foil found superior in maintaining maximum ascorbic acid (12.47 mg/100 g) and titrable acidity (1.05 %). Whereas glass bottle packed garlic powder registered minimum increase (34.20 %) in moisture and scored maximum (7.3) in 9 point hedonic scale for sensory evaluation. Packaging material had non-significant effect on protein content. KEY WORDS

to evaluate nutritional quality of dehydrated spine gourd (Momordica dioca L.) slices as influenced by drying methods. Spine gourd is very nutritive vegetable available in market for very short period.The selected spine gourd fruits were cut manually with stainless steel knife and 0.5 cm thick slices were prepared. Slices were allowed for pre-treatments and blanching was carried out in boiling water for 3 minutes. The spine gourd slices were dried by solar and cabinet dryers and observations were recorded upto storage period of six month at ambient conditions. Solar drying was found superior and exhibited maximum dehydration and rehydration ratio, ascorbic acid, crude protein content, carbohydrate content and crude fibre content with minimum moisture and titrable acidity content as compared to cabinet drying. Solar dried slices maintained good nutritional status of dehydrated spine gourd slices during storage period.

An experimental study was performed to determine the drying characteristics of banana powder in solar drying and cabinet drying. Cultivar Basrai banana powder was prepared from mature unripe fruits collected from local market of Akola, Maharashtra. The physicochemical observations like moisture, pH, TSS, titrable acidity, ascorbic acid, reducing sugar, total sugar and non-reducing sugar of the flour were recorded and the data obtained were analyzed using FCRD model. Solar dried banana powder recorded higher pH, ascorbic acid, total sugar and TSS but lower in moisture and titrable acidity at 120 th day of storage which is good for keeping quality (storage).

No abstract