Standardization and Quality Evaluation of Osmotically Dried Whole Strawberries

Abstract

Strawberry (Fragaria ananassa) is one of the important fruit belonging to family Rosaceae and is nutritionally rich source of vitamin C, organic acids, anthocyanin, phosphorus, iron, flavonoids, malic acid and other minerals (Sabina, 2011). The fruit is widely appreciated for its typical aroma, bright red fruit color and juicy texture. Nutritionally, strawberry contains low calorie carbohydrate and a potential source of vitamin C than oranges. The main composition per 100 g of fresh strawberries are 91.75 g water, 7.02 g International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 11 (2019) Journal homepage: http://www.ijcmas.com