The ripe fruits are dehydrated using novel drying methods to the optimum water activity so as to retain the fresh and natural fla-vours. The product has a shelf stability for one year under room temperature without any added preservatives, under vacuum package in standalone polyethylene bags.
The fruits are partially osmotic dehydrated in honey followed by dehydration at mild conditions. Dehydrated fruits without any additives, can be consumed through a variety of means such as a healthy snack or as a component in dessert or as an ingredient for other preparations.
National Institute for Interdisciplinary Science and Technology (NIIST)
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