Effect of freezes drying on chemical constituent and microbiological count of apricot, guava and strawberry juice and evaluation of some products prepared from freeze-dried samples [electronic resource].

Includes references.

This study deals with the effect of freeze drying on chemical constituents and total microbiological counts for some fruit i.e. apricot, guava and strawberry after freeze drying and storage for 6 months at room temperature organoleptic evaluation of produced food. i.e. instant beverages and hard candy with different ratio of freeze dried powdered of apricot, guava and strawberry were under taken. The obtained data showed that, after freeze drying it could be observed that, the moisture content reduced by 94.98, 94.62% and 95.46% for apricot, guava and straWberry respectively. Meanwhile, the loss of ascorbic acid were 18.45, 7.97% and 11.35%. Where as, Total carotenoids dropped by 2.26,4.93% and 12.90% for apricot, guava and straWberry respectively.

Summary in Arabic.

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