Effect of osmosis on chemical parameters and sensory attributes of mango, guava slices and aonla segments.
Kumar P. S., Sagar V. R.
Author Affiliation: Division of Post-harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012, India.
Indian Journal of Horticulture 66 : 53-57
Abstract : A study was conducted to find out the optimum osmotic concentration and temperature for the better dehydration of mango, guava slices and aonla [Phyllanthus emblica] segments. Slices and segments of the fruits were dipped in various sugar concentrations, i.e. 40, 50, 60 and 70°B, with temperatures of 40, 50, 60 and 70°C for 6 h without any agitation. At the end of osmosis, slices and segments were analysed for various quality parameters and sensory attributes. Acidity decreased with increasing sugar concentration, while ascorbic acid and sugar content increased with elevated sugar concentration. However, temperature had negative effect on the retention of ascorbic acid. Sensory attributes revealed that 60°B sugar concentration with 60°C temperature gave better results.