Study on Osmotic Dehydration of Pineapple Cubes Nazaneen, Senapati N.S., Kumar A.K. Narendra, Tank R.V. Centre of Excellence on Post Harvest Technology, ACHF, NAU, Navsari-396 450 Online published on 13 January, 2016. Abstract A study on osmotic dehydration of pineapple cubes was conducted to find out optimum sugar syrup concentration and drying temperature for better dehydration. Fully matured ripe (specify on wht basis) pineapple fruits were peeled and edible fruit portion was cut into cubes after removing the core. Fruit cubes were put in different sugar syrup concentration i.e. 50, 60 and 70°B in a ratio of 1: 2 (fruit pieces: sugar syrup) and left for 24 h for osmosis. Drained pineapple cubes were dried at 60°C for 10 h and 70°C for 8 h separately in cabinet dryer. The osmo-dehydrated cubes were packed in 200 gauge polyethylene bags and stored under ambient condition for six months. Fresh and osmo-dehydrated pineapple cubes were analysed for physico-chemical and sensory parameters upto six months (y six months only specify). The osmo-dehydrated pineapple cubes prepared with 60°B sugar syrup concentration with 60°C drying temperature were found better with respect to ascorbic acid retention, colour, taste, flavour, texture and overall acceptability. Storage study showed that there was a marginal decrease in TSS, total sugar, acidity, ascorbic acid and sensory attributes and increase in reducing sugar and moisture content of osmo-dehydrated pineapple cubes. Top Keywords Pineapple, Osmotic dehydration, Sugar syrup concentration, Drying temperature. Top |