European Journal of Experimental Biology Open Access
ISSN: 2248-9215
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Abstract
Evaluation of drying methods (homemade and industrial) on physicochemical properties of dried sour plum and sloe in Iran
Bita Bahar, Morvarid Yousefi and Leila Nateghi
Dried sour plum and sloe is one of the snacks that have been consumed word wide, exhibiting a relatively high nutritional value. Thus, its properties should not be over looked. The aim of this study is to comparison the physicochemical properties of dried sour plum and sloe which were dried at home and factory. The results showed that the pH value of the industrial dried sloe were higher than other samples (3.31) and the ash content of industrial plum were higher than the other samples (5.35). As the results showed the highest desirability was belong to Housemade sloe sample.
