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Processing technique by CSIR scientists for crispier fruit

Updated: May 29, 2019

A fruit processing technique has been developed by the scientists at CSIR (Council of Scientific and Industrial Research) based in Palampur, India. The major aim behind this technique is to impart quality food with high nutritional value to individuals. This technique can make the fruits crispier and eat them as snacks.

The shelf life of the fruits can be enhanced by four months utilizing this technique. There is no side effect associated with the utilization of processing technique. The taste, shape and color of fruit remain the same except their form.

According to the director of the CSIR, the currently available chips are harmful due to the presence of acrylamide, a cancer-causing agent. Other available snacks are not healthy for individuals. This is the reason they have developed processing technique with which fruits can be eaten as snacks.

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