Effect of osmosis on chemical parameters and sensory attributes of mango, guava slices and aonla segments Kumar P. Suresh1,*, Sagar V.R. Division of Post-harvest Technology, Indian Agricultural Research Institute, New Delhi, 110 012. *Corresponding author's: E-mail: psureshars@gmail.com
1Present address: ICAR RC for NEH region, AP centre, Basar, Arunachal Pradesh. Abstract A study was conducted to find out the optimum osmotic concentration and temperature for the better dehydration of mango, guava slices and aonla segments. Slices and segments of the fruits were dipped in various sugar concentration, viz., 40, 50, 60 and 70°B with temperature viz., 40, 50, 60 and 70°C for six h without any agitation. At the end of osmosis, slices and segments were analyzed for various quality parameters and sensory attributes. It was found that acidity reduced with increase in 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. Top Key words Fruits, mango, guava, aonla, osmotic dehydration. Top |