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Development of an Effective Curing and Drying Method for Garcinia quaesita (Goraka)

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Abstract

Garcinia (Garcinia quaesita) is well accepted in culinary and traditional medicine in Asia as a spice. Indian garcinia has been accepted due to lack of production in Sri Lanka. The research was to investigate the quality differences of local and Indian cured dried garcinia and to develop suitable curing and drying method. The predicted equations were developed using easily measurable physical parameters to estimate the cured dried weight of garcinia by linear regression. Eight curing and drying treatments (combinations of hot water and steam blanching, sun and artificial/mechanical drying) were experimented. Hydroxycitric acid (HCA) and colour values (L, a, b & Chroma) were measured. Correlation coefficient (R2) of the initial fruit weight vs cured dried weight ( R2 =0.92), volume (R2 =0.91), arithmetic mean diameter (AMD) (R2 =0.82) and geometric mean diameter (GMD) (R2 =0.83) were determined. There was significant difference (p<0.05) in HCA % in between the control and the cured samples. The lowest ΔE (total colour difference) was measured from the smoked & mechanical dried garcinia (treatement 8). Sensory evaluation revealed that smoked-sun dried and smoked-artificial dried samples were not significantly different (p>0.05). Smoking (60-70 oC, 6 h) and artificial drying (55 oC, 8 h) was the best curing treatment for garcinia at the ambient condition (28 oC).
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