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NAME: ILIYA MUSFIRAH BT ZAINAL ABIDIN 2011881564 NUR ADIBA BT RASHIDAN 2011490532 NURUL AMIRAH BT HANIM 2011425594 NUR ADHA B. SUHAIROM 2010140857

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Dried Fruit

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  • NAME:ILIYA MUSFIRAH BT ZAINAL ABIDIN 2011881564NUR ADIBA BT RASHIDAN 2011490532NURUL AMIRAH BT HANIM2011425594NUR ADHA B. SUHAIROM 2010140857

  • Averrhoa bilimbi L., commonly known as bilimbi, belongs to the family of the Oxalidaceae.

    It is widely cultivated in the tropics and reported that it is native of India, from where it was brought to Brazil centuries ago.

  • Underutilization of bilimbi that brings to wastage of bilimbi .

    To determine the effect of pre-treatment on physicochemical properties of dried Averrhoa bilimbi

  • Bilimbi (Averrhoa bilimbi) is the rare exotic fruit is popular in Thailand, Malaya and Singapore. In India, usually found in gardens, the bilimbi has gone wild in the warmest regions of the country (Lynne, 2012). A. bilimbi more sensitive to cold especially when very young.

  • It prefers direct sunlight and seasonally humid climates, with evenly distributed rainfall throughout most of the year but there should be a 2-3 month dry season (Anitha et al., 2011).

    The chemical constituents of A.bilimbi that have identified is used as antibacterial, antiscorbutic, astringent; post-partum protective medicine; treatment of fever, mumps, pimples, inflammation of rectum and diabetes and etc. (Tan et al., 2005).

  • *Dry at 60C until it has achieved 20 % of moisture reading.

  • Moisture content - Using auto moisture analyzer-Measure on percentage of moisture content Water activity By using Aqua Lab To measure the water activity of different treatment of dried Bilimbi

  • pHUsing pH meterTo check the pH of the Bilimbi before and after drying Texture Using texture analyzer To determine the penetrtion of the Bilimbi

    Colour Using colour chromameter

  • Sugar pretreatment showed the highest moisture content (p

  • Increment of water activity is due to transfusion of water during the pre-treatment process

    Water activity denotes the ratio between the partial pressure of water vapour of the food and that of pure water at the same temperature (Scoot, 1957)

    WATER ACTIVITY

  • from the study, it is observed that the control sample is more acidic compared to the samples that have been treated with sugar syrup

    Acidic foods are food that contain enough acid to have a pH of 4.6 or lower. (Anon, 1962)

    pH VALUE

  • there was no significant difference between all sample (p
  • Control sample showed the highest in lightness value (p
  • The was no significant difference between all sample (p
  • There was a significant difference between control and honey treated sample (p

  • The sugar blanching pretreatment showed a better properties of dried bilimbi as it has higher moisture content (23.13 1.16), lower water activity (0.5 0.0) and higher pH (5.58 0.02) as compared with the honey coating.

  • Analysis of vitamin C and antioxidant due to bilimbi high content of vitamin C and antioxidant in dried bilimbi.

  • Poating J.D, 1973. Osmotic Dehydration Of Fruits, Process Biochemistry, 8, (18-20)

    Pushpakumara DKNG. 2007. Chapter 18: Biling Averrhoa bilimbi L.: In: Pushpakumara DKNG, Gunasena HPM, Singh VP. 2007. eds. Underutilized fruit trees in Sri Lanka. World Agroforestry Centre, South Asia Office, New Delhi, India. p. 452-463

    Ritttirut W. , Cairat Siripatana, (2009). The influence of blanching on mass transfer characteristic during osmotic dehydration of bilimbi fruit. KKU Engineering Journal, 36(2), (151-163)

  • Rittirut, W. and Siripatana, C. (2009). The influence of operating temperature on mass transfer characteristics during diffusion process of bilimbi fruit. Walailak Journal of Sci. and Tech. Vol 3(6), (59-78)

    Rockland, L.B.; Beuchat, L.R. (1987).Water Activity:Theory and Applications to Food(2nd ed.). New York: Marcell Dekker.


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